Quesabirrias

Ingredients

• 3 tablespoons vegetable oil or canola oil
• 10 guajillo chiles, stems and seeds removed (see Cook’s Note)
• 5 ancho chiles, stems and seeds removed
• 3 pasilla chiles, stems and seeds removed
• 8 whole allspice berries
• 1 tablespoon white sesame seeds
• 1 tablespoon cumin seeds
• One 3- to 4-inch piece Mexican (Ceylon) cinnamon stick, broken
• 1 medium Spanish or white onion, quartered
• 4 small plum tomatoes, cut in half lengthwise
• 8 cloves garlic
• 1 tablespoon Mexican oregano
• 4 to 6 cups beef broth
• 1/2 cup apple cider vinegar
• Kosher salt and freshly ground black pepper
• 6 pounds beef chuck roast, cut into 3- to 4-inch cubes
• 5 sprigs thyme
• 2 fresh or dried bay leaves
• 16 to 20 corn tortillas
• 1 pound freshly shredded mozzarella or queso Oaxaca
• Diced onion, for serving
• Finely chopped cilantro, for serving
• Lime wedges, for serving

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