Cheesy Birria Sliders

Steps

1. Add 7 New Mexico chile pods, 2 chile anchos, and 3 chile arbol to saucepan, cover with water, bring to boil; turn off and transfer to blender.
2. Pulverize spices in blender: cinnamon, 1 tsp oregano, peppercorn, 1/2 tsp cumin seeds, thyme, 1/4 tsp ground ginger, 2 bay leaves, and 8 whole cloves.
3. Add 2 tbsp vinegar, 5 garlic cloves, all softened chiles, and 2 cups beef broth; blend until smooth.
4. Cut 3 lbs chuck pot roast into large pieces; season all over with 1 tbsp salt and black pepper.
5. Place meat in pressure cooker, add birria sauce (strained if needed), 2 more cups water or beef broth, and 2 bay leaves; pressure cook on high 1 hour.
6. Remove meat, discard fat if desired, shred; add some consomme back to shredded meat.
7. Mix melted butter with 2 tbsp consomme and 1/2 tsp garlic salt; brush onto bottom of baking sheet.
8. Place slider buns on sheet; remove tops; layer queso Oaxaca, shredded birria, onion, cilantro, and more cheese; replace tops.
9. Brush tops with butter mixture; bake until cheese melts.
10. Brush tops once more with butter; serve with a side of consomme for dipping.