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1
Heat a large cast-iron skillet or Dutch oven over medium-high heat.
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2
Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate.
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3
Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
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4
Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet).
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5
Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth.
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6
Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
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7
Add the beef to the skillet and turn to coat in the chile sauce using tongs.
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8
Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes.
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9
Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute.
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10
Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
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11
Reduce the heat to low.
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12
Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick.
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13
Remove the bay leaves and season with salt and black pepper.
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14
Serve in tortillas with assorted toppings.
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15
Photograph by Andrew Purcell
