The Birria Wellington

Steps:1. Let meat reach room-temp and season with your favorite rub or a SPG base
3. De-seed all the peppers and simmer them in the 3-4 cups of water for 10-20 mins
4. While peppers simmer, sear your chuck roast at medium high heat or with a lil oil on your skillet just to get a nice crust on all sides, should take 1 1/2 mins per side (for a better crust, don’t move the meat too much while it’s searing on each side)
5. Wrap your meat with aluminum foil to retain juices while you do next steps.
6. Get some color on your onions and garlic in the same pan you seared meat on.
7. In a blender add peppers + the water they were simmering in + onion + garlic + salt + pepper + thyme + ground cumin + ground cloves + cilantro + apple cider vinegar
8. Combine the rest of the ingredients (meat + soup base you just blended + bay leaves+ cinnamon stick + pepper corns + modelo) into a crockpot(6 hours), instant pot (1 hour 20mins), or stove top for same as crockpot I think.
9. Add a layer of Oaxaca cheese, chopped cilantro, diced white onion, and then the cooked chuckroast to the puff pastry sheet.
10. Wrap (can use seran wrap to tighten it) and then brush with the fat/oil from the surface of the soup.
11. (Optional) Score the surface of the puff pastry and add a sprinkle of flakey salt.
12. Bake in oven at 350F/176C for 10-25minutes or until your puff pastry is cooked (check instructions on your puff pastry sheets).