Beef birria toasted cheese sandwich

Put the cleaned chiles in a small saucepan, cover with water and bring to a boil on high; turn off as soon as it boils and drain.

Crush the bay leaves, cinnamon, cloves, oregano, cumin seeds, thyme, peppercorns and ground ginger to a powder.

Blend the spices with the garlic, chiles, white vinegar and four cups of water or beef broth until smooth.

Cut the patted-dry chuck roast in half and coat all over with salt and black pepper.

On the pressure cooker's saute setting heat a tablespoon of oil; sear each piece three minutes a side until seared all around, adding a little oil for the second piece.

Scrape the bottom of the pot, pour in the adobo sauce, rinse the blender with a little water into the pot, and return the meat, straining the sauce if needed.

Add the roma tomato and two bay leaves, seal, and cook on the meat and stew setting one hour 20 minutes; let sit a few minutes, then release the steam.

Shred the queso Oaxaca and pepper jack.

Shred the tender meat, taste for salt, and moisten with a little of the consomme.

Butter a comal over medium-low heat; lay two slices of sourdough, queso Oaxaca on one and pepper jack on the other, add the birria, onion, cilantro and salsa verde.

Close the sandwich, press down and flip a couple of times until the cheese melts completely.

Add lime juice, onion and cilantro to the consomme, cut the sandwich and dip it in the consomme.