Grilled Birria Sandwich

Ingredients:

• 1 boneless beef Chuck Arm Roast (Arm, Shoulder, or Blade), About 2-1/2 Pounds
• 1 Spanish onion, diced
• 1 Tablespoon garlic, minced
• 1 cup low sodium beef broth
• 1/2 can chipotle peppers in adobo sauce
• 3 dried guajillo chiles
• 1 bay leaf
• 1 cinnamon stick
• 1 Tablespoon smoked paprika
• 1 Tablespoon chili powder
• 2 teaspoons Mexican oregano
• 2 teaspoons freshly ground black pepper
• 1/4 teaspoon cloves
• 2 Tablespoons olive oil
• 4 French bread rolls, cut in half lengthwise
• 1/2 cup Cotija cheese, crumbled
• 2 Roma tomatoes, sliced
• 1 large avocado, sliced
• 2 Tablespoons fresh cilantro, chopped

Cooking:

1. In a 6-quart electric pressure cooker add in beef Chuck Arm Roast, onion, garlic, beef broth, chipotle peppers, guajillo peppers, bay leaf, cinnamon stick, smoked paprika, chili powder, oregano, black pepper and cloves. Close and lock pressure cooker lid. Stew on high-pressure setting on the pressure cooker; program 80 minutes on pressure cooker timer. Once the timer goes off continue to cook for another 20 minutes to release the pressure naturally. Use quick-release feature to release any remaining pressure; carefully remove lid. 
2. Remove Roast and set aside; remove chiles, bay leaf and cinnamon stick and discard. Next shred the roast and remove any unwanted fat. 
   
3. Brush olive oil on both sides of bread place on grid over medium, ash-covered coals or over medium heat on preheated gas grill and grill for 1 to 2 minutes on each side. Remove the toasted bread and place the bottom pieces onto a sheet tray setting aside the tops. Top the bottoms of the bread evenly with shredded Birria and cotija cheese. Bake in a 375°F oven for 8 to 10 minutes or until cheese is slightly melted. Remove from the oven and top sandwiches with sliced tomatoes, avocado, and chopped cilantro.