Quesabirria Tacos

Instructions:
Quesabirria Stew

Place your largest pot or dutch oven over medium-high heat, and add in the olive oil.

When the oil is shimmering and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot to sear on all sides.

Add in the half of the onions, cooking for two more minutes, then remove the dutch oven from the heat.

Using kitchen scissors or a sharp knife, remove the stems and seeds from the dried chile peppers. To amp up the spiciness, you can skip removing the seeds.

In a medium pot, combine the chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick and bay leaf.

Add 4-5 cups of water, or enough to completely cover all of the ingredients.

Place it on the stove over medium-high heat.

As soon as it comes to a boil, bring the heat down to low, and let it simmer uncovered for 10 minutes.

Add all of the remaining seasonings to the sauce pot, including oregano, cumin seeds, thyme, salt, and peppercorns.

Stir, and let simmer another 10 minutes, then remove from the heat and allow to cool for a few more minutes.