In your dutch oven add the meat, onion, garlic, carrots, bay leaves and the dried peppers. Over this with water.
Add your chicken bouillon, oregano, cumin and the salt. Stir this to combine. Bring this to a boil.
After 30 minutes, you will want to skip the impurities from the pot. This is natural and comes from the bone cooking out if you have it. If you are using boneless, there will be less. this will look like foam that forms at the top.
Remove the peppers from your beef broth mixture. Place them in a blender and blend until smooth. You can add about 1/4 cup of the broth mixture if you think it will help to get a smooth consistency.
Strain these blended peppers and this will remove any bits of the skin. Now if you are using a very high end blender, this may not be necessary. However, if you have a lower power blender, you will want to take this step.
Return your blended peppers back to the beef broth and stir to combine.
Now, add the chili powder to achieve the desired deep red color to your broth.
Cover your dutch oven and allow it to simmer for 3 additional hours. This should yeild very tender meat that can be easily shredded with the pressure of a fork. During this cooking time, about every 30-35 minutes stir the mixture.
You will see at the top of this beef broth is a grease that will form. Save this by labeling into a small skillet or a seperate sauce pan. You will use this to make the tacos.
At this time remove the onion, garlic, carrots, and the bay leaves from the both. They have served their purpose and discard.
At this point. you can serve the beef and the broth over rice after removing the bones.