Birria grilled cheese is the ultimate Mexican-fusion comfort food! This indulgent sandwich takes the classic grilled cheese to new heights with tender, slow-cooked birria beef.
It perfectly complements a gooey blend of Oaxaca and Pepper Jack cheeses. It’s all nestled between two golden, crispy slices of sourdough bread.
But what sets this sandwich apart is the accompanying consommé. It’s so delicious!
This sandwich is my new go-to when I’m craving something truly fantastic.
Why You’ll Love This Birria Grilled Cheese
Mouthwatering Taste: This unique fusion of birria and grilled cheese creates a rich, savory, and slightly spicy taste experience.
Comfort Food Elevated: It’s the ultimate comfort food. It combines the savory goodness of birria with the nostalgic, gooey delight of a classic grilled cheese.
Fusion of Cultures: This recipe beautifully marries Mexican birria with American grilled cheese. It offers a unique culinary experience that celebrates the best of both worlds.
Customization Options: Can’t find Oaxaca cheese? No problem. You can customize it with your favorite cheese. Experiment with different combinations to find your perfect match.
Ingredients
- Chuck Roast: This well-marbled cut becomes melt-in-your-mouth tender when slow-cooked in a flavorful broth.
- Onion and Garlic: The dynamic duo forms the aromatic base of the birria. They add depth and complexity to the dish.
- Tomato Paste: It brings a burst of umami to enhance the richness of the consommé.
- Red Enchilada Sauce: The convenient shortcut packs a punch of authentic Mexican flavor.
- Spice Blend: Guajillo chiles, chipotle peppers, dried oregano, cinnamon, and bay leaves add a complex, smoky flavor.
- Beef Bouillon Powder: It boosts the beefy, savory notes of the broth without hours of simmering.
- Salt and Pepper: The classic seasoning duo brings out the best in the beef.
- Sourdough Bread: It’s sturdy, tangy, and perfect for soaking up the flavorful consommé without getting soggy.
- Butter: Spread it generously on the bread for the ultimate golden-brown, crispy exterior.
- Oaxaca and Pepper Jack Cheese: The winning combination takes this grilled cheese to the next level.
- White Onion and Fresh Cilantro: A pop of freshness and crunch brightens up the rich, beefy flavors. Don’t skip these colorful garnishes!
How to Make a Birria Grilled Cheese
This sandwich is a labor of love, but it’s so worth it!
To Make the Birria:
1. Sear. Season the chuck roast generously with salt and pepper. Sear on all sides in a hot skillet until browned, about 3-5 minutes per side. Transfer to a slow cooker.
2. Cook. Add the onion, garlic, tomato paste, enchilada sauce, guajillo chiles, chipotle peppers, oregano, cinnamon stick, bay leaves, and beef bouillon to the slow cooker. Cover and cook on low for 8-10 hours until the beef is tender and shreds easily.
3. Shred. Remove the beef and shred it with two forks. Strain the cooking liquid and reserve it for dipping. Discard the whole spices and chiles.
To Make the Sandwich:
1. Butter the bread. Preheat a skillet over medium heat. Butter one side of each slice of bread.
2. Assemble. Place a slice of bread buttered-side down in the skillet. Top with 1/4 cup each of Oaxaca and pepper jack cheese, 1/2 cup of shredded birria meat, diced onions, and cilantro. Add another 1/4 cup of each cheese on top and close with a second slice of bread, buttered side up.
3. Cook. Cook until the bottom is golden brown and the cheese melts- about 3-4 minutes. Carefully flip and cook the other side until golden brown and the cheese is fully melted, another 3-4 minutes.
4. Repeat. Repeat with the remaining ingredients to make four sandwiches total.
5. Serve. Serve the birria grilled cheese hot, with the reserved consommé on the side for dipping.
Tips for the Best Birria Grilled Cheese
These tips will take your sandwich over the top!
- Be choosy with your beef. Use well-marbled cuts like chuck roast or short ribs to ensure a juicy, melt-in-your-mouth texture.
- Don’t forget to strain. After cooking the birria, strain the liquid and reserve it. You’ll use the broth for dipping. Don’t skip it!
- Put in some elbow grease. Shred your own cheese instead of using pre-shredded packaged cheese for better melting and a smoother texture.
- Pick the best bread. Opt for a sturdy bread like sourdough. It can hold up to the juicy meat and gooey cheese without getting soggy.
- Try fun variations. Experiment with different cheeses like cheddar, mozzarella, or muenster. Or add sliced avocado or pickled jalapeños for extra flavor and texture.
How to Store
If you have leftover sandwiches, here’s how to store them.
To Store: Place the birria meat in an air-tight container and refrigerate for up to 4 days. Ensure the consommé is stored separately in another airtight container.
To Freeze: Transfer the birria meat to a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Heat the birria meat in a skillet over medium heat until warm, about 5-7 minutes. Or, microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway.
Birria Grilled Cheese
4
servings25
minutes8
hours1704
This birria grilled cheese is a tasty grown-up take on a classic! With tender beef, a savory sauce, and combo of cheeses, it’s totally irresistible.
Ingredients
- Birria Meat:
3 lbs chuck roast
1 onion, diced
5 cloves garlic, minced
1 tbsp tomato paste
1 (28 ounce) can red enchilada sauce
3 guajillo chiles, stemmed and seeded
3 chipotle peppers in adobo sauce
1 tbsp dried oregano
1 cinnamon stick
3 bay leaves
1 tbsp beef bouillon powder
Salt and pepper to taste
- Grilled Cheese:
8 slices sourdough bread
1/2 cup butter, softened
2 cups shredded Oaxaca cheese or mozzarella
1 cup shredded Pepper Jack cheese
1/2 cup finely diced white onion
1/4 cup chopped fresh cilantro
Instructions
- To Make the Birria:
- Season the chuck roast generously with salt and pepper. Sear on all sides in a hot skillet until browned, about 3-5 minutes per side. Transfer to a slow cooker.
- Add the onion, garlic, tomato paste, enchilada sauce, guajillo chiles, chipotle peppers, oregano, cinnamon stick, bay leaves, and beef bouillon to the slow cooker. Cover and cook on low for 8-10 hours, until the beef is tender and shreds easily.
- Remove the beef and shred it with two forks. Strain the cooking liquid and reserve it for dipping. Discard the whole spices and chiles.
- To Make the Sandwich:
- Preheat a skillet over medium heat. Butter one side of each slice of bread.
- Place a slice of bread buttered-side down in the skillet. Top with 1/4 cup each of Oaxaca and pepper jack cheese, 1/2 cup of shredded birria meat, diced onions, and cilantro. Add another 1/4 cup of each cheese on top and close with a second slice of bread, buttered side up.
- Cook until the bottom is golden brown and the cheese melts- about 3-4 minutes. Carefully flip and cook the other side until golden brown and the cheese is fully melted, another 3-4 minutes.
- Repeat with the remaining ingredients to make 4 sandwiches total. Serve the birria grilled cheese hot, with the reserved consommé on the side for dipping.
Notes
- Adjust the amount of peppers to make the birria more or less spicy to taste.
- Opt for a sturdy bread like sourdough that can hold up to the juicy meat and gooey cheese without getting soggy.
- Let the sandwiches rest for a minute before cutting and serving so the cheese can set.
- Experiment with different cheeses like cheddar or muenster. Or add sliced avocado or pickled jalapeños for extra flavor and texture.
