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
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
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.
