1. Begin by rehydrating the dried chiles. Place them in a pot of boiling water for about 10 minutes until they soften.
2. In a blender, combine the softened chiles, onion, garlic, vinegar, cumin, oregano, and a cup of beef broth. Blend until smooth.
3. Season the beef chunks with salt and pepper. In a large pot, sear the beef over medium-high heat until browned on all sides.
4. Add the blended mixture, remaining beef broth, and bay leaf to the pot with the beef. Bring to a boil, then reduce heat and simmer for 2-3 hours until the beef is tender and shreds easily.
5. Once the beef is cooked, remove it from the broth and shred using two forks. Reserve the broth for dipping.
6. Heat a skillet over medium heat. Dip a tortilla briefly in the reserved broth, then place it in the skillet.
7. Top the tortilla with a generous amount of shredded beef and cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy.
8. Repeat with the remaining tortillas. Serve the tacos with chopped cilantro and lime wedges, and don’t forget a side of the broth for dipping!

Remember, it’s okay if things get a little messy—it’s all part of the fun. My kitchen often looks like a war zone by the time dinner is ready, but seeing the smiles on my kids’ faces makes it all worthwhile.