Quesabirria Tacos But Healthy

Add cooking spray to a heavy bottom 7 quart pot set over medium high heat. In batches, place beef into the pot and sear until brown on all sides. Repeat until all meat is seared. Remove beef from pot and reserve. Reduce heat to medium and do not clean the pot.

Add tomato paste and stir constantly until lightly caramelized, around 30 seconds.  Add onion and garlic, saute for 30 seconds.  Add beef stock and increase heat to medium high and bring to a boil. Reduce heat to low and put reserved beef back into the pot followed by one bay leaf, cumin, black peppercorns, oregano, one cinnamon stick, ancho chiles, guajillo chiles and chiles de árbol, and a generous p" of salt. Cover and let simmer for 2.5 - 3 hours or until beef is extremely tender.

Carefully remove chiles and place in a blender along with 2 cups of braising liquid. Remove garlic, onion, and bay leaf, and discard.  Blend chiles on high and pour it back into the pot.

Remove beef from the pot and place in a large mixing bowl. Shred by hand until incredibly fine and season with salt to taste.  Add a spoonful of broth to the beef and mix.

To make tacos, heat a large heavy bottomed pan over medium heat, grease generously with cooking spray. Once hot, dunk a corn tortilla in the broth, then place it on the hot pan. Add mozzarella cheese on one side of the tortilla followed by beef. Close the empty side over the filled side to form a mini quesadilla. Cook 1-2 minutes, flip and repeat for another 1-2 minutes until crispy and brown. Serve with lime wedges and a ramekin of broth on the side for dipping.