The Birria Grilled Cheese Sandwich Recipe is an absolute game-changer that wonderfully combines the rich, tender flavors of slow-cooked birria beef with the gooey, melty comfort of a classic grilled cheese. Imagine succulent shredded beef braised to perfection in a signature blend of spices, sandwiched between crispy, buttery slices of sourdough bread and oozing with mozzarella. It’s a delicious twist that’s as satisfying as it is unforgettable, perfect for sharing, indulging, or just enjoying as a special treat any time you crave comfort food with bold flavor.
Ingredients You’ll Need
These ingredients come together simply but each plays a vital role in building the layers of flavor and texture that make this Birria Grilled Cheese Sandwich Recipe so irresistible. From the spices that infuse the beef, to the cheese that melts perfectly, to the bread that crisps up golden, every component shines.
- Beef consommé: Acts as the flavorful base liquid that infuses the beef with deep, savory notes.
- Beef chuck roast: The star protein that becomes tender and shred-ready after slow cooking.
- Olive oil: Used for searing the beef and locking in juicy flavor.
- Ground cumin, oregano, chili powder, paprika: A robust spice blend that builds warmth and complexity.
- Garlic powder and onion powder: Essential aromatic powders that add subtle depth.
- Ground cinnamon, cloves, and allspice: A touch of warm spice that rounds out the birria seasoning.
- Dried guajillo and ancho chiles: Provide rich smoky heat and vibrant color when softened and blended.
- Shredded mozzarella cheese: The melty, gooey cheese that makes every bite heavenly.
- Sourdough bread: Offers a sturdy, flavorful base with a crispy, buttery crust once grilled.
- Unsalted butter: For perfectly crisping the bread without overpowering flavors.
- Chopped fresh cilantro and diced onion: Fresh toppings that add brightness and crunch.
- Lime wedges: Provide a zesty squeeze to brighten the entire sandwich.
How to Make Birria Grilled Cheese Sandwich Recipe
Step 1: Prepare the Beef and Spice Base
Start by heating olive oil in a medium saucepan over medium heat, then sear the beef chuck roast on all sides until beautifully browned. While the beef is sizzling, remove stems and seeds from dried guajillo and ancho chiles and soak them in hot water until softened, about 10-15 minutes. Once softened, blend the chiles with beef consommé and a medley of spices including cumin, oregano, chili powder, paprika, garlic powder, onion powder, cinnamon, cloves, and allspice, creating a deeply fragrant and flavorful sauce.
Step 2: Slowly Braise the Beef
Pour the rich chile and spice mixture over the seared beef. Bring the liquid to a simmer, then reduce the heat to low and cover the pan. Let the beef cook gently for 3 to 4 hours until it becomes incredibly tender and easy to shred with forks. This slow cooking ensures every bite bursts with that signature birria flavor.
Step 3: Shred the Beef and Reduce the Sauce
Carefully remove the beef from the cooking liquid and shred it finely with two forks. Strain the sauce to remove solids and return the liquid to the saucepan. Increase the heat to medium-high and let the sauce simmer until it thickens slightly, intensifying its flavor and making it perfect for dipping your grilled cheese sandwich later.
Step 4: Assemble and Grill the Sandwich
Butter one side of each sourdough slice with unsalted butter for that golden crisp. Heat a skillet to medium and start layering: place one slice of bread buttered-side down, cover with a cup of shredded mozzarella, then pile on a generous amount of the tender shredded beef, followed by another cup of mozzarella. Top with the second bread slice, buttered-side up. Cook each side for 4-5 minutes or until golden brown and the cheese is decadently melted inside.
Step 5: Add Fresh Finishing Touches
Once your sandwich is perfectly grilled, slice it in half and sprinkle with a fresh combo of chopped cilantro and diced onion for a burst of contrast. Serve with lime wedges on the side to squeeze over the top, adding a refreshing zing that cuts through the rich layers beautifully.
How to Serve Birria Grilled Cheese Sandwich Recipe
Garnishes
Fresh herbs and lime juice truly elevate this sandwich. The chopped cilantro and diced onion add a bright crunch that complements the melty cheese and tender beef, while a squeeze of lime juice awakens all the flavors. These simple garnishes turn a great meal into an unforgettable one.
Side Dishes
This recipe pairs wonderfully with light sides like a crisp cabbage slaw or a refreshing avocado salad to balance the rich sandwich. For a heartier accompaniment, crispy fries or roasted sweet potatoes work beautifully, soaking up any leftover consommé as a dip.
Creative Ways to Present
Try cutting the sandwich into smaller sliders for a fun party platter, or arrange with a dipping bowl of reduced consommé sauce to dunk each bite for maximum flavor. You could also layer additional toppings like pickled jalapeños or a drizzle of creamy chipotle mayo for exciting variations.
Make Ahead and Storage
Storing Leftovers
Wrap leftover sandwiches tightly in foil or plastic wrap and refrigerate for up to 2 days. Keeping the cheese and beef moist is key, so store the consommé separately if you plan to reheat later.
Freezing
While best enjoyed fresh, you can freeze shredded birria beef in an airtight container for up to 3 months. Pre-assemble sandwiches only if you plan to thaw and grill immediately to avoid soggy bread.
Reheating
To reheat, warm the beef gently in a saucepan with a splash of consommé, then grill the sandwich again on medium heat to restore crispness and melty cheese. Avoid the microwave to keep textures perfect.
FAQs
What cut of beef is best for birria?
Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking, making it perfect for shredding in birria recipes.
Can I use other cheeses besides mozzarella?
Absolutely! Oaxaca or Monterey Jack cheeses melt well and add their own unique flavors, but mozzarella’s mild creamy texture pairs beautifully here.
How spicy is this Birria Grilled Cheese Sandwich Recipe?
It offers moderate heat from the dried guajillo and ancho chiles, balanced by the sweetness of the consommé and richness of the cheese. You can adjust the chile amounts to your desired spice level.
Is the consommé just for dipping?
The consommé doubles as a cooking liquid that flavors the beef and a luscious dip that makes every bite of the grilled cheese extra special and saucy.
Can this recipe be made in a slow cooker?
Yes! After searing the beef and blending the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours for equally tender results.
Final Thoughts
This Birria Grilled Cheese Sandwich Recipe is a true celebration of flavors and textures that delivers incredible comfort with every bite. Whether you’re a birria fan or new to this Mexican classic, adding gooey cheese and crispy bread is sure to become your new favorite way to enjoy it. I hope you give it a try soon and delight in the magic of combining two beloved comfort foods into one unforgettable sandwich.
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Birria Grilled Cheese Sandwich Recipe
- Prep Time: 0h 15m
- Cook Time: 3h 15m
- Total Time: 3h 30m
- Yield: 2 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Birria Grilled Cheese combines the rich, savory flavors of traditional birria beef with gooey melted mozzarella cheese, all sandwiched between crispy, buttery sourdough bread. Slow-cooked beef chuck roast is simmered in a blend of dried chiles and aromatic spices before being shredded and layered into a decadent grilled cheese sandwich. Served with a fresh cilantro-onion topping and a squeeze of lime, this dish is a perfect fusion of Mexican comfort food and classic grilled cheese indulgence.
Ingredients
Birria Beef
- 2 cups beef consommé
- 1 pound beef chuck roast
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 dried guajillo chiles
- 2 dried ancho chiles
Grilled Cheese Sandwich
- 4 cups shredded mozzarella cheese
- 4 slices sourdough bread
- 2 tablespoons unsalted butter
Toppings
- 2 tablespoons chopped fresh cilantro
- 1/2 cup diced onion
- 1 lime, cut into wedges
Instructions
- Heat the Olive Oil. In a medium saucepan, heat the olive oil over medium heat to prepare for searing the beef.
- Sear the Beef Chuck Roast. Add the beef chuck roast to the pan and sear it on all sides until browned, about 5-7 minutes, to lock in flavor.
- Prepare the Dried Chiles. Remove stems and seeds from guajillo and ancho chiles while the beef is searing.
- Soften the Chiles. Place dried chiles in a small bowl and cover with hot water; soak for 10-15 minutes until softened.
- Blend the Birria Sauce. Blend softened chiles with beef consommé, cumin, oregano, chili powder, paprika, garlic powder, onion powder, cinnamon, cloves, and allspice until smooth.
- Simmer Beef in Sauce. Pour the blended mixture over the seared beef in the saucepan.
- Bring to a Simmer. Heat the liquid to a simmer, then reduce heat to low and cover the pan.
- Slow Cook the Beef. Let the beef cook for 3-4 hours until fork-tender and shreddable.
- Shred the Beef. Remove beef from liquid and shred using two forks.
- Strain and Reduce Sauce. Strain cooking liquid to remove solids, return to saucepan, and simmer over medium-high heat for 10-15 minutes to thicken.
- Prepare the Skillet. While sauce reduces, heat a skillet over medium heat for sandwich cooking.
- Butter the Bread. Butter one side of each sourdough slice with a tablespoon of unsalted butter.
- Assemble Sandwich – Bottom Bread. Place one buttered slice butter-side down on the skillet.
- Add First Cheese Layer. Layer 1 cup shredded mozzarella over the bread.
- Add Shredded Beef. Pile a generous amount of shredded birria beef on top of the cheese.
- Add Second Cheese Layer. Add another 1 cup shredded mozzarella over the beef.
- Top Sandwich. Place second slice of bread on top, buttered side facing up.
- Grill the Sandwich. Cook 4-5 minutes per side until bread is golden brown and cheese melts.
- Slice the Sandwich. Remove from skillet and cut in half.
- Prepare Toppings. Mix chopped cilantro and diced onion in a small bowl.
- Serve. Sprinkle cilantro-onion mix over the sandwich and squeeze fresh lime wedges on top just before eating for a bright flavor boost.
Notes
- Use beef chuck roast for the best balance of tenderness and flavor during slow cooking.
- Soaking dried chiles softens them to blend smoothly into the consommé creating authentic birria sauce.
- Simmering the sauce after straining intensifies the flavor and ensures a thicker dip for the sandwich.
- Butter the bread generously for a crispy, golden exterior.
- Serve with extra consommé as a dipping sauce if desired for a traditional birria experience.
