Deseed the chiles by removing the stems and seeds. Soak in a saucepan with water and simmer for 15 minutes until they soften.

Roast the roma tomatoes, white onion, and garlic cloves under a broiler for 4 to 6 minutes until lightly charred.

Blend the softened chiles with roasted vegetables, beef broth, cider vinegar, and spices until smooth.

In the slow cooker, coat the beef with the sauce and add bay leaves. Cook on low for 8-9 hours or high for 4-5 hours.

Shred the meat and return it to the slow cooker to soak in the consommé.

Heat oil in a skillet. Dip tortillas in consommé, fill with cheese and beef, fold, and cook until crispy.

Serve with the consommé for dipping and garnish with diced onion and cilantro.