In a large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with hot 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 softened peppers, onion, garlic and carrots and place in a blender. Blend until smooth, adding up to 1/4 cup of broth if needed.

Strain the blended mixture if needed to remove bits of skin.

Add the blended peppers into the broth and stir to combine.

Add chili powder to achieve a deep red color in the broth.

Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding.

Skim the grease from the top of the broth and reserve it for making the tacos.

Remove the meat from the broth, chop finely and set aside for serving.

Dip corn tortillas into the reserved grease and place on a heated griddle.

Top tortillas with chopped meat and cheese, fold, and cook until golden on both sides.

Serve tacos topped with fresh cilantro and onion, alongside a bowl of broth for dipping.