In a large stock pot, add the water, meat, onion, garlic, carrot, bay leaves, and dried peppers.
Add in the chicken bouillon and dried spices. Stir well and bring to a boil.
After 30 minutes, skim the top of the pot to remove the foam.
After 45 minutes, remove the peppers and blend with 1/4 cup of the broth. Strain to remove any extra skin and seeds, then add back to the large pot.
Turn the heat down and simmer for 3-4 hours.
Skim the grease from the top, but reserve for later (to cook tortillas in).
Remove the onion, garlic, carrot, and bay leaves from the broth.
Remove the meat and chop into small pieces or shred, remove all bones.
Heat a large skillet over medium heat.
Dip the corn tortilla into the reserved grease from the broth and place on heated skillet. Add 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.
Serve with a bowl of the broth topped with onions and cilantro on the side.