Braised Beef and Cheese Tacos (Quesabirria) | RICARDO

Ingredients

• 1 onion, coarsely chopped
• 4 garlic cloves, halved
• ¼ cup (60 ml) olive oil
• 4 dried guajillo chili peppers, seeded (see note)
• 2 dried ancho chili peppers, seeded (see note)
• 4 cups (1 litre) beef broth
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• 2.2 lb (1 kg) boneless beef blade roast, cut into 4 pieces
• 2 bay leaves
• 12 soft wheat or corn tortillas, each about 6 inches (15 cm) in diameter
• 1 ¾ cups (175 g) mozzarella cheese, grated
• 1 small red onion, thinly sliced
• 1 jalapeño chili pepper, seeded and cut into thin rounds, or more to taste
• Cilantro leaves, to taste
• Lime wedges