Rinse and dry the dried chiles, then cut off stems and cut down the middle to remove seeds. Place all chiles in the ceramic insert of your slow cooker.

Add all remaining ingredients through bay leaves into the slow cooker and whisk to combine. Set aside temporarily.

Heat olive oil in a heavy-duty skillet over medium-high heat, then sear the beef on all sides until a crust forms.

Place seared beef into the slow cooker, spoon sauce over, and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, flipping periodically.

When cooked, shred the beef using two forks and transfer to a large bowl.

Use an immersion blender to blend the contents of the slow cooker until smooth, adjusting seasoning as needed.

Pour half of the sauce over the shredded beef, toss, and set aside the rest for serving as consommé.

Warm tortillas in a skillet, fill with beef and cheese, fold, and crisp on each side. Serve with garnishes and consommé.