Savory Quesabirria Tacos with Slow-Cooked Beef

In a large pot, combine beef chuck roast, chopped onion, minced garlic, and beef broth. Add bay leaves and spices.

Bring the mixture to a boil, then reduce heat and simmer for 40 minutes, until the beef is tender.

Remove the beef, shred it with two forks, and set aside. Strain the broth and reserve for dipping.

Heat a skillet over medium heat. Dip corn tortillas in the reserved broth, then fill with shredded beef and cheese.

Fold the tortillas in half and cook until crispy and golden brown on both sides.

Serve tacos with fresh cilantro and lime wedges, along with the reserved broth for dipping.