1. Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them, as it will alter the flavor.

2. Once toasted, soak the chiles in hot water for 15-20 minutes until softened. Drain and transfer to a blender.

3. Add the chopped onion, garlic, crushed tomatoes, beef broth, vinegar, cumin, oregano, cinnamon, and a pinch of salt to the blender. Blend until you achieve a smooth consistency, adjusting with more broth if necessary.

4. Place the beef in your crock pot and generously pour the chile sauce over it, ensuring it is well-coated.

5. Add the bay leaves to the pot, which will enhance the overall aroma and taste.

6. Set your crock pot to low and let it cook for about 8 hours, or until the meat is fall-apart tender.

7. Carefully remove the beef from the crock pot and place it on a cutting board.

8. Using two forks, shred the meat into bite-sized pieces.

9. Return the shredded beef to the crock pot, allowing it to soak in the flavorful broth for extra juiciness.

10. Dip corn tortillas into the consommé to lightly coat them with flavor.

11. Heat a skillet over medium-high heat and place the dipped tortillas on it.

12. Top the tortillas with shredded beef, a sprinkle of cheese, diced onions, and fresh cilantro.

13. Fold the tortillas and cook until they are crispy and golden brown on each side.