Slow-Cooked Brisket in Pasilla Chile-Tomatillo Sauce

Ingredients

• 1/4 Cup Vegetable Oil, divided
• 3 Ounces Granulated Pasilla Chiles, stemmed, seeded and cut along one side
• 3 Cups Boiling Water
• 1 Pound Tomatillos
• 1 Small White Onion, peeled and cut into eighths
• 5 Whole Cloves Garlic, unpeeled
• 1 Teaspoon Kosher Sea Salt Flakes, plus more to taste
• 3 Pounds Trimmed Beef Brisket, cut into 2-inch chunks
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Ground Korintje Cinnamon
• 1 Cup Beef Stock
• 1 Tablespoon Honey
• 1/2 Cup White Onion, finely chopped, for garnish
• Fresh Cilantro Leaves, for garnish
• Corn Tortillas, for serving