1. Prepare the Birria:

1.Remove seeds from the dried chiles, then soak them in hot water for 10 minutes.

2.Blend the soaked chiles, onion, garlic, tomatoes, cumin, paprika, and oregano with 1 cup of beef broth until smooth.

3.Season the beef with salt and pepper. Sear in a large pot until browned on all sides.

4.Pour the blended sauce over the beef, add bay leaves, and the remaining beef broth.

5.Simmer on low heat for 3-4 hours, or until the beef is tender and shreds easily. (Alternatively, use a pressure cooker or slow cooker.)

6.Shred the beef and return it to the sauce.

2. Assemble the Quesatacos:

1.Heat a skillet with a little oil. Dip a tortilla into the birria sauce and place it on the skillet.

2.Sprinkle a generous amount of cheese on one side, then add shredded birria meat.

3.Fold the tortilla over to form a taco and cook until crispy on both sides.

3. Serve:

•Garnish with chopped cilantro and onion, and serve with a side of the birria consommé for dipping.

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