**Prepare the Meat**: Season the beef cubes with salt, pepper, cumin, oregano, chili powder, garlic, onion, and bay leaves. Place the meat in a large pot or Dutch oven.

**Add Liquid**: Pour in just enough beef broth or water to cover the meat. Add the cinnamon stick.

**Cook the Meat**: Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 2-3 hours, or until the beef is very tender and easily shredded with a fork.

**Shred the Meat**: Remove the meat from the liquid and shred it with two forks. Reserve the cooking liquid (consommé).

**Prepare the Tortillas**: Dip the tortillas in the hot beef liquid to soften them. Heat a skillet over medium heat and lightly oil it. Place the dipped tortillas in the skillet and cook for a minute until they start to brown slightly.

**Assemble the Tacos**: Fill the tortillas with shredded beef and any other desired taco toppings such as chopped cilantro, diced onions, and shredded cheese. Fold the tortillas in half.

**Optional Step**: For extra flavor, you can dip the assembled tacos in the beef liquid before serving.

**Serve**: Serve the quesabirria tacos hot with a side of the reserved consommé for dipping. Add lime wedges and salsa on the side for extra flavor.