Birria Tacos

Place beef cubes in a bowl and toss with adobo seasoning until evenly coated.
Bring 4 cups water to a boil. Add ancho chiles, pasilla chiles and tomato, then reduce heat to medium-low and simmer, stirring occasionally, until chiles soften, about 5 minutes. Using slotted spoon, transfer solids to a blender. Set cooking liquid aside.
Add bouillon, yellow onion, garlic, cumin, oregano, vinegar and 1 cup of the reserved cooking liquid to the blender and process until a smooth paste consistency is reached, adding more liquid as needed.
Heat oil in a large saucepan over medium-high heat until shimmering. Add chile mixture and bring to a simmer.
Add beef, bay leaves, cinnamon stick and 4 cups water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2-3 hours or until beef is tender. Remove bay leaves and cinnamon stick.
Move beef to a cutting board and chop, or shred using two forks.
Transfer the rendered fat from the top of the saucepan to a separate bowl.
Dip a tortilla into the rendered fat, then place in a large skillet over medium heat. Top half of the tortilla with 1/4 cup beef mixture. Fold taco over filling, pressing down with spatula to flatten. Cook, turning once, for 2-3 minutes, until lightly browned and crispy. Repeat with remaining tortillas and beef mix.
Serve with a bowl of broth topped with onions and cilantro for dipping.

Recipe adapted from Goya.com