In a large pot, combine the dried peppers, tomatoes, onion, garlic, water and beef base. Mix and bring to a simmer. About 15 minutes
Preheat oven to 300 degrees
While sauce is simmering and oven is preheating, get the beef ready to sear. Season beef all over with salt and pepper. Spray bottom of Dutch oven with avocado oil. Brown the beef on all side. Brown beef in batches, you do not want to over crowd the pan. Place browned beef on a plate or sheet pan.
Once the sauce is done simmering, grab the immersion blender and blend sauce carefully. Blend until smooth.
In the Dutch oven, pour the sauce in making sure to scrap the bottom with a wooden spoon. Add the beef back into the Dutch oven and make sure to pour in any drippings.
Time to add the seasonings. Add the vinegar, coriander, cumin, oregano, cinnamon sticks and the bay leaves. Mix all together, cover and place into the oven for 3-4 hours.
Once done, remove the beef, and place into a bowl. Shred beef , add the chopped cilantro and set aside.
Time to assemble. Take one tortilla at a time and dip into the sauce ( if too thick, add water to loosen). Place the tortilla onto a hot pan or griddle, place some of the shredded beef in, sprinkle the cheese , fold up and crispy on each side.
Enjoy these tacos by garnishing with a squeeze of lime and dipping into the reserved sauce.