El Jefe Birria Sandwich

Directions

1. Place the julienned red onion, garlic, jalapeno and peppercorns in a mason jar.
2. Combine the vinegar, water, salt and sugar for the brine in a sauce pan and bring to a simmer. Once the sugar and salt have dissolved, pour the liquid into the mason jar until full.
3. Place on the lid and set in the fridge for 24 hours before use.
4. Toast the chiles in a sauté pan, over medium heat. No oil.
5. Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
6. Once a boil is reached, cover and allow to steep for 15-20 minutes.
7. Generously season the chuck roast with El Jefe Taco Seasoning and sear off.
8. Place in the pressure cooker.
9. Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
10. Strain the puree directly into the pressure cooker.
11. Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
12. Pressure cook for 1 hour and allow to naturally release pressure for 20 minutes. Then quick release.
13. Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consome for the dish.
14. Combine the 3 ingredients for the cilantro mayo and stir well.
15. Cut and toast the baguette as desired.
16. Spread the cilantro mayo on both 1/2s of the bread.
17. Place arugula on the bottom bun followed by some shredded meat.
18. Top the meat with cheese and use a torch to melt. (you could also use the broiler for about 30 seconds)
19. Top with pickled red onion.
20. Serve the sandwich with a side of consome for dipping and enjoy!