• Sear meat on each side until browned and remove from pot.
• Cook the onions until softened then add garlic and tomato paste. Cook for 2 minutes.
• Add beef broth, chilies, bay leaves, cinnamon, oregano, and beef back into the pot to bring up to a simmer and cover with a lid.
• After 1 hour, take out all the chilies and place into a blender with a ⅓ cup of that beef broth. Blend until it turns into a puree and pour this into the pot to simmer for another 2 hours until meat is tender.
• Shred the meat and assemble your taco.

How I assemble my taco:

• Take your corn tortilla and dip this into the broth, ensuring you're covering both sides with the broth.
• Place the tortilla right on the hot pan, add mozzarella, a scoop of your shredded meat, a spoonful of that broth on top, diced onions, and cilantro.
• After 2 minutes or until the bottom of the tortilla is golden, fold your tortilla into a taco shape and press it down gently.
• Flip this once more and plate.
• Top it off with some more onions, cilantro, and don't forget to dip in the sauce!