Cheesy Beef Enchiladas

Ingredients

• 1 beef Shoulder Roast, Arm Chuck or Blade Chuck Roast, Boneless Roast (2-1/2 to 3 pounds), trimmed, cut into 2-inch pieces
• 3 dried guajillo chiles, seeds removed
• 1 can (7 ounces) chipotle peppers in adobo sauce
• 1/2 cup Mexican-style lager beer
• 1/2 cup beef broth
• 1/4 cup red wine vinegar
• 2 teaspoons Mexican oregano
• 2 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground ancho chiles
• 1/4 cup canola oil
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 1 bay leaf
• 12 corn or flour tortillas (6 to 7-inch diameter)
• 3 cups shredded Mexican cheese blend
• 1 can (10 ounces) red enchilada sauce
• 1 can (10 ounces) green enchilada sauce
• Avocado, cooked rice and beans, optional