Prepare the dried chiles by removing stems and seeds, then soak them in hot water for 10 minutes to soften.

In a blender, combine softened chiles, onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, paprika, cinnamon, and 1 cup of beef broth. Blend until smooth.

Season the beef with salt and pepper, then sear it in a large pot or Dutch oven over medium-high heat until browned on all sides. Remove the beef and set aside.

Pour the blended chile mixture into the pot and cook for 5 minutes, stirring frequently.

Add the seared beef back into the pot and pour in the remaining beef broth. Add bay leaves, and bring to a simmer.

Cover and cook on low heat for 3-4 hours, or until the beef is tender and easily shredded. Alternatively, use a slow cooker on low for 6-8 hours.

Remove the beef from the pot and shred it using two forks. Strain the cooking liquid to create a smooth consommé for dipping.

Heat a skillet over medium heat and lightly coat with vegetable oil. Dip a corn tortilla into the consommé, then place it onto the skillet.

Add shredded beef and optional cheese to one side of the tortilla. Fold the tortilla in half and fry until crispy and golden, flipping once.

Repeat with remaining tortillas, beef, and cheese.

Serve the tacos hot, garnished with chopped cilantro and diced onions, with lime wedges and a small bowl of consommé for dipping.