If you are craving a sandwich that perfectly combines rich, slow-cooked flavors with melty, gooey cheese, look no further than this Birria Grilled Cheese Sandwich Recipe. This indulgent creation takes the classic grilled cheese and elevates it with tender shredded beef steeped in a deeply spiced consommé, offering a mouthwatering experience that brings comfort and bold Mexican-inspired zest to every bite. Whether you’re hosting friends or treating yourself, this sandwich is an absolute showstopper that’s worth every minute of the preparation time.
Ingredients You’ll Need
The magic of this Birria Grilled Cheese Sandwich Recipe comes from a handful of simple but powerful ingredients. Each one plays a key role in layering flavors, from the hearty beef infused with aromatic spices to the melty mozzarella that gives the sandwich its luscious texture. Let’s break down what you need on hand to get this delicious journey started.
- Beef chuck roast: This cut becomes meltingly tender and full of flavor when cooked slowly.
- Beef consommé: Provides a rich broth base to steep the meat in, bringing depth and moisture.
- Olive oil: Used for searing the beef, it adds a nice browning and subtle richness.
- Ground cumin: Adds a warm, earthy note that’s essential in Mexican-inspired cooking.
- Ground oregano: Brings a hint of herbal brightness to balance the spices.
- Chili powder: Injects a smoky kick that complements the beef beautifully.
- Paprika: Adds a sweet and smoky flavor, plus a lovely color.
- Garlic powder: For that unmistakable savory depth.
- Onion powder: Enhances the overall flavor complexity.
- Ground cinnamon: Introduces a warm and subtle sweetness.
- Ground cloves: Adds a slightly spicy, aromatic punch.
- Ground allspice: A perfect spice blend that ties the flavors together.
- Dried guajillo chiles: Soften these to infuse smoky, fruity heat.
- Dried ancho chiles: Provide a mild, rich chili flavor with a hint of sweetness.
- Shredded mozzarella cheese: Melts perfectly to create the ultimate ooey-gooey goodness.
- Sourdough bread: Offers a crisp, tangy base that holds up well to toasting and filling.
- Unsalted butter: Used for grilling to achieve a golden, crispy crust.
- Chopped fresh cilantro: Adds a fresh, herbal brightness at the end.
- Diced onion: Provides crunch and a mild sharpness that balances rich meat and cheese.
- Lime wedges: Their acidity is a perfect finishing touch to brighten flavors.
How to Make Birria Grilled Cheese Sandwich Recipe
Step 1: Sear the Beef
Start by heating olive oil in a medium saucepan over medium heat and searing your beef chuck roast on all sides. This step locks in the juices and creates beautiful caramelized edges essential for deep flavor later on.
Step 2: Prepare the Chiles
While the beef is browning, remove the stems and seeds from the dried guajillo and ancho chiles. Soak them in hot water until soft to release their smoky, fruity essence that will infuse the broth and beef perfectly.
Step 3: Blend the Sauce
Blend the softened chiles with beef consommé and all the spices—cumin, oregano, chili powder, paprika, garlic powder, onion powder, cinnamon, cloves, and allspice—until smooth. This mixture is your rich, spicy cooking liquid.
Step 4: Cook the Beef in Sauce
Pour this blended sauce over the seared beef, bring to a simmer, then cover and reduce heat to low. Let it cook slowly for 3 to 4 hours until the beef is fork-tender and shreddable. This slow braise transforms the meat into a luscious, flavorful filling.
Step 5: Shred the Beef and Reduce the Sauce
Remove the beef, shred it with forks, then strain the cooking liquid to remove solids. Return the liquid to the pan and simmer it to reduce and thicken, intensifying the flavor and making a heavenly dip for your grilled cheese.
Step 6: Grill the Sandwich
Butter one side of each sourdough slice. Place one slice buttered-side down in a hot skillet, layer mozzarella, shredded beef, and more mozzarella, and top with the second slice buttered-side up. Grill until golden on both sides and the cheese melts, about 4-5 minutes per side.
Step 7: Final Touches
Remove from the heat, slice in half, then sprinkle chopped cilantro and diced onion on top. Serve immediately with lime wedges to squeeze over for a fresh, zesty contrast.
How to Serve Birria Grilled Cheese Sandwich Recipe
Garnishes
The simple topping of fresh chopped cilantro and crisp diced onion adds bright, herbal notes and a satisfying crunch that contrast beautifully with the richness of the beef and cheese. Don’t skip the squeeze of lime—it cuts through the heaviness with a burst of refreshing acidity.
Side Dishes
Pair your Birria Grilled Cheese Sandwich with a warm bowl of the reduced consommé for dipping, turning every bite into the ultimate flavor experience. Light Mexican street corn or a fresh salad with lime vinaigrette also make excellent complements.
Creative Ways to Present
For a fun twist, try serving mini versions of the sandwich as appetizers or stack thick layers of additional cheese and meat for an over-the-top indulgence. You could even turn the shredded beef into nachos alongside the grilled cheese for a full fiesta on one plate.
Make Ahead and Storage
Storing Leftovers
Keep any extra shredded birria beef and consommé in airtight containers in the refrigerator for up to 3 days. The beef will stay moist and flavorful, ready to be repurposed into tacos, quesadillas, or another grilled cheese.
Freezing
This Birria Grilled Cheese Sandwich Recipe can be partially prepped ahead: freeze the shredded beef and sauce in separate freezer-safe bags or containers for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove.
Reheating
Reheat the shredded beef gently in a saucepan with some of the consommé to keep it juicy. For the sandwich, reheat in a skillet over medium heat to maintain the crispy exterior and gooey melted cheese rather than using a microwave, which can make it soggy.
FAQs
What is birria?
Birria is a traditional Mexican stew made from slow-cooked, marinated meat—usually beef or goat—with a blend of dried chiles and spices, resulting in a rich, flavorful dish that is perfect for shredding.
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella melts beautifully, cheeses like Oaxaca, Monterey Jack, or even a sharp Cheddar can work wonderfully to create a delicious grilled cheese experience with different flavor profiles.
How long does it take to cook the birria beef?
The beef should be cooked low and slow for about 3 to 4 hours until it becomes fork-tender and easy to shred. This slow cooking is key for developing that deep, melt-in-your-mouth texture.
Can I make this recipe in a slow cooker or instant pot?
Yes, you can adapt the recipe by cooking the beef in a slow cooker on low for 6-8 hours or in an Instant Pot using the braise setting for about 1 hour under pressure, which shortens cooking time significantly.
What’s the best bread for this sandwich?
Sourdough is ideal because it crisps up nicely and its slight tang pairs well with the rich, spicy flavors. However, any hearty bread like French or rustic Italian works great too.
Final Thoughts
If you want a sandwich that delivers serious flavor and satisfying comfort food vibes, this Birria Grilled Cheese Sandwich Recipe is an absolute must-try. The combination of tender, spiced beef and molten cheese nestled in crisp, buttery bread is pure joy in every bite. So don’t wait—gather your ingredients, get cooking, and share this delicious treat with people you love. You’ll be glad you did!
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Birria Grilled Cheese Sandwich Recipe
- Prep Time: 0h 15m
- Cook Time: 3h 30m
- Total Time: 3h 45m
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mexican
Description
This Birria Grilled Cheese combines the rich, slow-cooked flavors of Mexican birria with melty mozzarella cheese inside crispy sourdough bread. The beef chuck roast is simmered in a flavorful blend of dried guajillo and ancho chiles, spices, and consommé until tender, then shredded and layered with mozzarella cheese for a gooey, savory grilled cheese sandwich. Served with fresh cilantro, diced onions, and lime wedges for added brightness, this recipe offers a comforting and indulgent twist on a classic grilled cheese.
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
Garnish
- 2 tablespoons chopped fresh cilantro
- 1/2 cup diced onion
- 1 lime, cut into wedges
Instructions
- Heat olive oil: In a medium saucepan, heat the olive oil over medium heat to prepare for searing the beef.
- Sear beef: Add the beef chuck roast to the pan and brown it on all sides, about 5-7 minutes, to develop flavor.
- Prepare dried chiles: Remove stems and seeds from guajillo and ancho chiles to reduce bitterness.
- Soften chiles: Soak the dried chiles in hot water for 10-15 minutes until soft and pliable.
- Blend sauce: Blend softened chiles with beef consommé and spices (cumin, oregano, chili powder, paprika, garlic powder, onion powder, cinnamon, cloves, and allspice) until smooth.
- Add sauce to beef: Pour the blended chile and spice mixture over the seared beef in the saucepan.
- Simmer beef: Bring the mixture to a simmer, then reduce heat to low and cover the pan.
- Cook beef low and slow: Let the beef cook for 3-4 hours until it’s fork-tender and shreddable.
- Shred beef: Remove beef from the liquid and shred it thoroughly using two forks.
- Strain cooking liquid: Strain the cooking liquid to remove solids and return the smooth liquid to the pan.
- Reduce sauce: Simmer the liquid over medium-high heat for 10-15 minutes to thicken the sauce.
- Preheat skillet: While sauce reduces, heat a skillet over medium heat.
- Butter bread: Spread 1 tablespoon of unsalted butter on one side of each slice of sourdough bread.
- Start sandwich assembly: Place one slice of bread, buttered side down, on the skillet.
- Add cheese layer: Spread 1 cup shredded mozzarella cheese evenly on the bread in the skillet.
- Add shredded beef: Pile a generous amount of shredded birria beef over the cheese layer.
- Top with cheese: Add another cup of shredded mozzarella on top of the beef.
- Complete sandwich: Place the second slice of bread on top, buttered side facing up.
- Grill sandwich: Cook for 4-5 minutes per side, until the bread is golden brown and cheese is melted.
- Slice sandwich: Remove from skillet and cut the sandwich in half.
- Prepare garnish: Combine chopped cilantro and diced onion in a small bowl.
- Serve: Sprinkle the cilantro-onion mixture over the sandwich and serve with lime wedges for squeezing to add fresh citrus flavor.
Notes
- Soaking and blending the dried chiles is key to achieving the rich and authentic birria flavor.
- Use a sturdy bread like sourdough to hold up against the juicy shredded beef and melted cheese.
- Be patient with the slow cooking process to ensure the beef is tender enough to shred easily.
- The consommé reduction serves as a dipping sauce or can be drizzled over the sandwich for extra moisture and flavor.
- Adjust heat levels by choosing milder or spicier dried chiles depending on preference.
