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
Scale
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.
