"This was SO GOOD. I'm going to make it again soon." -Amanda
Place a pot over medium-high. Add oil. Season beef with salt and pepper. Add to pot and sear on all sides.
Add half of the onion to and cook. Remove from heat and set aside while you make the sauce.
Remove the stems and seeds from the dried chile peppers.
In a pot, add the chiles, tomatoes, onion, garlic, cinnamon, and bay leaf. Pour in water to cover all ingredients.
Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer for 10 minutes.
Add remaining seasonings. Give it a stir and simmer for 10 minutes more. Remove from heat and cool.
Strain the contents of the pot. Remove the bay leaf and cinnamon stick. Place remaining solids into a blender.
Add broth from the sauce into the blender, plus beef broth. Whirl until well blended.
Place the pot with the beef and onion back on the stove. Pour the contents of the blender over the beef.
Simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
Turn off heat, remove beef from the sauce, and shred.
Dip a tortilla into the the stew then place it in a heated skillet. Top with beef, cheese, and cilantro.
Fold and fry on each side. Remove to a plate and keep warm. Repeat.
Serve with birria stew. Add lime wedges and jalapenos. Top with onion, cilantro and cheese. Enjoy!