Description
A decadent fusion of Mexican birria and classic grilled cheese, featuring tender shredded beef, melted cheese, and a rich consommé for dipping. Perfect for a comforting meal with bold flavors.
Ingredients
Scale
For the Crust:
- For the birria beef:
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 cinnamon stick
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- Salt to taste
- For the grilled cheese:
- 8 slices sourdough bread
- 2 cups shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- 4 tbsp unsalted butter
- For serving:
- 1 cup reserved birria consommé
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- 1. Prepare the birria beef: Remove stems and seeds from dried chilies. Toast in a dry skillet for 30 seconds per side.
- 2. Blend chilies with onion, garlic, cumin, oregano, paprika, and beef broth until smooth. Strain through a fine mesh sieve.
- 3. Place beef in a slow cooker, pour chili mixture over it, add cinnamon stick and vinegar. Cook on low for 8 hours.
- 4. Shred the beef, reserving 1 cup of the cooking liquid (consommé) for dipping.
- 5. Make grilled cheese: Butter one side of each bread slice. On unbuttered sides, layer cheeses and birria beef.
- 6. Cook sandwiches in a skillet over medium heat for 3-4 minutes per side until golden and cheese melts.
- 7. Serve immediately with warm consommé, cilantro, and lime wedges.
Notes
For extra flavor, dip assembled sandwiches in consommé before grilling (like a birria quesadilla). Can substitute with goat cheese for a tangy twist. Leftover birria beef freezes well for up to 3 months.