Soak the chilies in a pot of boiling water for about 20 minutes until soft.
Blend soft chilies with chopped onion, minced garlic, cumin, oregano, smoked paprika, and a pinch of salt. Add a cup of chicken broth and puree until smooth.
Brown seasoned chicken thighs in oil over medium-high heat for about 5 minutes on each side.
Pour the chili sauce over the browned chicken, add remaining chicken broth and bay leaf. Bring to a gentle boil.
Lower the heat, cover and simmer for 1.5 to 2 hours or until chicken is tender.
Shred the chicken and strain cooking liquid to make consomé.
Warm corn tortillas in a skillet until pliable.
Assemble tacos with shredded chicken and toppings.
