Description
This Birria Grilled Cheese recipe combines tender, flavorful slow-cooked beef chuck roast with melted mozzarella cheese and crispy sourdough bread. The beef is infused with a rich blend of spices and dried chilies, simulating traditional birria flavors, then shredded and layered inside a toasted grilled cheese sandwich. Served with fresh cilantro, onion, and a squeeze of lime for brightness, this indulgent dish is a perfect fusion of Mexican birria and classic American comfort food.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef chuck roast
- 2 cups beef consommé
- 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
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 Oil and Sear Beef: In a medium saucepan, heat the olive oil over medium heat. Add the beef chuck roast and sear on all sides until browned, approximately 5-7 minutes, to develop flavor and color.
- Prepare Dried Chiles: Remove stems and seeds from the dried guajillo and ancho chiles. Place them in a small bowl and cover with hot water. Let soak for 10-15 minutes until softened.
- Blend Spice Mixture: Drain the softened chiles and combine them in a blender with the beef consommé, cumin, oregano, chili powder, paprika, garlic powder, onion powder, cinnamon, cloves, and allspice. Blend until smooth to create a rich, flavorful sauce.
- Simmer Beef: Pour the blended spice mixture over the seared beef in the saucepan. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours until the beef is fork-tender and shreds easily.
- Shred Beef: Remove the cooked beef from the liquid and shred it using two forks. Set aside.
- Reduce Cooking Liquid: Strain the cooking liquid to remove solids and return it to the saucepan. Increase heat to medium-high and simmer for 10-15 minutes to thicken and concentrate the flavors.
- Prepare Skillet and Bread: Heat a skillet over medium heat. Butter one side of each slice of sourdough bread with 1 tablespoon unsalted butter.
- Assemble Sandwich: Place one slice of bread buttered-side down on the skillet. Layer 1 cup shredded mozzarella cheese, a generous amount of shredded beef, then another cup of mozzarella on top.
- Finish Sandwich: Top with second slice of bread, buttered side facing up. Cook for 4-5 minutes per side until bread is golden brown and cheese fully melted.
- Slice and Garnish: Remove sandwich and slice in half. Mix chopped cilantro and diced onion in a small bowl and sprinkle on top of sandwich.
- Serve: Squeeze fresh lime wedges over the grilled cheese before serving to add a bright, fresh contrast to the rich flavors.
Notes
- Soaking the dried chilies is essential for softening them so they blend smoothly into the sauce.
- For a spicier version, add some chopped jalapeño or chipotle peppers to the blend.
- You can prepare the birria beef a day ahead and refrigerate for improved flavor melding.
- Use a heavy skillet or griddle for even grilling on the bread.
- Serve with extra consommé on the side for dipping to mimic traditional birria consomé.
