In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water.
Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out.
Remove the peppers and place in a food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
Add the blended peppers into the broth and stir to combine.
Add in the chili powder as desired to get a nice deep red color to the broth.
Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. Taste the broth once the meat is cooked through and adjust seasonings as needed.
Skim the grease from the top of the broth and save for later.
Remove the onion, garlic, carrots, and bay leaves from the broth.
Remove the meat from the broth, and finely chop until only small pieces remain.
Heat a large skillet over medium heat.
Dip the corn tortilla into the reserved grease from the broth.
Place on heated griddle, top with the chopped meat and cheese.
Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side.
Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving.
Top tacos with fresh cilantro and onion.
Serve with a bowl of the broth topped with onions and cilantro on the side
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.