1In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.
2In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.
3Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.