Add chicken broth to a medium saucepan and bring to a boil over medium-high heat. Remove from heat and add dried chiles. Cover and let sit until chiles soften, about 600 seconds.

Heat 2 tablespoons canola oil in a large pot over medium-high heat. Add 3 onion quarters and garlic; cook until charred, about 360 seconds. Transfer onion and garlic to a blender.

In the blender, add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, black pepper, and cloves. Blend until combined, about 120 seconds. Strain into a bowl.

Season chicken with 1 teaspoon salt. Heat 1 tablespoon canola oil in the pot over medium-high heat. Cook chicken until golden, about 360 seconds. Pour chile mixture over chicken, add bay leaf, and simmer on medium-low for 1500 seconds.

Chop the remaining onion quarter for garnish. Shred chicken and mix with 1 cup chile mixture. Keep the remaining sauce over low heat in the pot.

Heat remaining oil in a large skillet. Dip tortillas into chile sauce, then cook in the skillet with 1/4 cup shredded chicken per tortilla. Fold and cook until crispy, about 120 seconds per tortilla batch.