1. Toast the dried chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Remove from heat and soak in hot water for 20 minutes.
2. In a blender, combine the soaked chiles, onion, garlic, oregano, cumin, and black pepper. Blend until smooth.
3. In a large pot, add the beef, chile sauce, beef broth, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for 3 hours, or until the beef is tender and shreds easily.
4. Remove the beef from the pot and shred with forks. Return the shredded beef to the pot and mix with the sauce.
5. Heat the corn tortillas in a skillet until warm and pliable.
6. Serve the shredded beef on the tortillas, garnished with chopped cilantro, diced onions, and lime wedges.