Begin by soaking the dried chilies in hot water for about 15 minutes to soften them.

In a blender, combine the soaked chilies with chopped onion, garlic, and tomatoes. Blend until smooth.

Place the beef chuck roast at the bottom of your crock pot. Pour the blended chili mixture over the beef and add broth, vinegar, and spices.

Cover the crock pot and set it to cook on low for 8-10 hours until the beef is fork-tender.

Carefully remove the beef, shred it using two forks, and return it to the crock pot, mixing with the sauce.

Dip corn tortillas into the top layer of broth, heat a skillet, and cook the dipped tortillas until crispy.

Fill each tortilla with shredded beef mixture and fry again for about 1-2 minutes until golden brown.

Serve hot, garnished with cilantro and diced onions, alongside the flavorful broth for dipping.