Cheesy Birria Sliders

Steps

1. 1
   Simmer the New Mexico, ancho, and arbol chiles in water over high heat until softened, then turn off the heat.
2. 2
   In a blender, pulverize the cinnamon, oregano, peppercorns, cumin seeds, thyme, ground ginger, bay leaves, and cloves into a fine powder.
3. 3
   Add the vinegar, garlic, softened chiles, and beef broth to the blender and puree until smooth to make the birria sauce.
4. 4
   Season the cut chuck roast pieces evenly with salt and black pepper.
5. 5
   Transfer the meat to a pressure cooker, pour in the birria sauce (strained if desired), add more water or broth and bay leaves, then cover.
6. 6
   Pressure cook on high for one hour until the meat is tender.
7. 7
   Remove the meat, shred it, optionally discard excess fat, mix in some of the cooking broth (consomme), and taste to adjust seasoning with salt.
8. 8
   Mix melted butter with a bit of consomme and garlic salt, then brush it over the bottom of a baking sheet.
9. 9
   Place the bottom halves of the slider buns down, layer with queso Oaxaca, then top with the shredded birria.
10. 10
    Sprinkle with diced onion, cilantro, and more cheese, cover with the top buns, and brush with the butter mixture again.
11. 11
    Bake in the oven until the cheese melts.
12. 12
    Brush once more with the butter mixture and serve alongside a bowl of consomme for dipping.