Place the stew meat, beef broth, garlic, chili powder, cumin, salt, oregano, and pepper in a crock pot. Cook on high heat for four hours or low for eight hours. Shred the meat with a fork or tongs.
Heat one inch of oil in a frying pan over medium/high heat. Lay the tortillas out on your work surface and divide the meat mixture evenly between them, spreading the meat in a rectangle shape. Fold two sides of a tortilla inward, then roll the tortilla up horizontally. Repeat with remaining tortillas.
Fry the stuffed tortillas in the hot oil, turning on each side once browned. When the entire tortilla is golden brown, remove from oil and drain on a paper towel. Cook remaining tortillas.
Serve hot over beans, topped with desired toppings.