Birria Tacos

Add the water to a pot and bring to a boil. Add in the chillies, onion, and garlic. Turn off the heat and allow it to sit for 15 minutes. Reserve the liquid.

Scoop out and transfer the contents of the pot into a blender. Add in the tomato, chipole adobo, oregano, and 1 1/2 cups of the chilli liquid. Blend until a pourable liquid forms.

Season the beef with salt and pepper on both sides. Add the oil to a dutch oven over high heat and sear the beef for about 4-5 minutes per side. A heavy pot will work as well. 

Add the bay leaves, blended sauce, beef stock, water, and cinnamon stick. It has to be enough liquid to cover the meat. 

Bring it to a boil, lower the heat to a simmer, and cover. Allow it to simmer for about an hour until the beef is tender. 

After an hour, remove the beef and reserve and strain 1 cup of the stock. 

Place the beef on a chopping board and shred it. 

Dip the tortilla into the remaining top (oily) part of the stock and place in a pan or griddle over medium low heat and toast until golden brown on both sides.

Add some cheese, beef, onion, and cilantro onto the tortilla and fold. Continue toasting on each side, over medium low heat, until crispy. 

Garnish the soup with cilantro and onions. Serve the taccos with lime wedges on the side.