Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a saucepan. Simmer until the onions and chiles are fork-tender.

Transfer the mixture to a food processor and add sugar, vinegar, salt, oregano, cloves, and cumin.

Blend until smooth.

Season chicken thighs with salt, pepper, cumin, and oregano, and place them in a crockpot.

Add guajillo sauce and cook for 3 hours.

Skim the grease off the top and reserve it for later.  Shred the chicken and return it to the crockpot.

Dip a tortilla in the reserved grease and place it directly in a hot pan.

Sprinkle with cheese and shredded chicken.

Fold it over, serve and enjoy!