Place dried chiles in a mixing bowl and cover with boiling water. Soak for 15-20 minutes, stirring occasionally to make sure chiles remain submerged.
On a sheet pan under the broiler, or in a cast iron skillet over high heat, roast the tomatoes, onion, and garlic until lightly charred but not completely burnt.
Add the soaked chiles, soaking water, tomatoes, onions, garlic and spices (not bay leaves) to a high-powered blender. Blend until completely pureed.
Strain the mixture into a small pot or medium sized saucepan. Add the chicken and bay leaves. Bring mixture to a boil and then reduce to a simmer. Cook for approximately 30-40 minutes.
Birria should be served hot and garnished with diced onion, fresh cilantro, and lime juice.
