Birria Grilled Cheese Sandwiches

birria grilled cheese pulled open with consommé for dipping.

This Birria Grilled Cheese melts tender spiced beef and gooey cheese between crispy bread for the ultimate comfort food twist on birria tacos.

Course Sandwich

Cuisine Mexican

Prep Time 15

Cook Time 3 15

Servings

Calories 1293kcal

Author Kylie Mazon-Chambers

Equipment

Dutch oven

Ingredients

For the birria:

5 large guajillo chilies
4 large ancho chilies
4 chiles de arbol
¼ cup apple cider vinegar
1½ cups canned crushed tomatoes
6 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon paprika
1 teaspoon cumin
3 pounds beef chuck roast, cut into 2” chunks
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons vegetable oil
1 medium white onion, chopped
3 cups beef stock
2 bay leaves
2 sprigs thyme
1 cinnamon stick
½ teaspoon whole cloves

For assembling the grilled cheese:

8 slices thick-sliced Texas toast bread
3 tablespoons mayonnaise
2 tablespoons unsalted butter, divided
2 cups shredded part-skim mozzarella cheese
1½ cups shredded pepper jack cheese
Chopped white onion for serving
Chopped cilantro for garnish

US Customary - Metric

Instructions

For the birria:

Add the guajillo, ancho, and arbol chiles to a large bowl and cover with boiling water. Let them soak until softened, about 10 minutes. Remove the stems and seeds, then reserve the soaking liquid.
Add the softened chiles to a blender along with the vinegar, tomatoes, garlic, oregano, paprika, cumin, and 2 cups of the soaking liquid. Blend until smooth.
Heat the oven to 300ºF (150ºC). Season the beef cubes generously with salt and pepper. Heat oil in a large Dutch oven over medium heat, then sear the beef in batches until browned on all sides, about 8 minutes total.
Add the seared beef back to the pot and top with the chili mixture, onion, beef stock and 2 cups of water. Wrap the bay leaves, thyme, cinnamon stick and cloves in cheesecloth, tie to close and then add to the pot.
Bring to a boil, then cover and transfer to the oven. Braise until the beef is fork-tender, about 3 hours.
Remove the meat from the braising liquid to a cutting board. Let cool slightly, then chop the meat with a cleaver or large knife. Season the consommé broth and reserve for serving.

For assembling the grilled cheese:

Heat a large non-stick pan over medium-low heat. Spread the mayonnaise on one side of each of the bread. Add ½ tablespoon (8g) of the butter to the pan and allow to melt. Working in batches, place 2 slices of the bread, mayonnaise-side-down on the pan, and top each with ⅓ cup (65g) of the cheese. Pile ⅓ cup (75g) of the chopped birria meat onto one of the slices of bread.
Add an ice cube to the pan and cover, cooking until the cheese has melted, about 2 to 3 minutes. Close the sandwich and continue cooking until crispy and golden-brown on both sides, about an additional minute on each side.
Remove to a cutting board and cut in half. Repeat with the remaining sandwiches.
Serve the birria grilled cheese hot with a cup of the consommé for dipping, topped with some chopped onions and cilantro.

Notes

The recipe for birria will make more than you need for the 4 grilled sandwiches but since it takes a bit of time I like to make the full batch and save or freeze half for another use.

Nutrition