top of page
Asset 16.png

let’s make something Naughty

Birria Grilled Cheese

make me

Ingredients 

Serving Size: 4 Sandwiches

  • For the Birria:

    • 1 lb beef chuck or short ribs

    • 2 dried guajillo chiles

    • 2 dried pasilla chiles

    • 1 dried ancho chile

    • 2 cloves garlic

    • 1 small onion, quartered

    • 2 tomatoes, roughly chopped

    • 1 cinnamon stick

    • 1 bay leaf

    • 1 teaspoon cumin

    • 1 teaspoon oregano

    • Salt & pepper to taste

    • 4 cups beef broth (or water)

  • For the Grilled Cheese:

    • 8 slices of thick bread (sourdough, Texas toast, or any sturdy bread)

    • 4 cups shredded Oaxaca cheese (or mozzarella)

    • 4 tablespoons butter

    • Pickled red onions (optional, for a tangy kick)

    • Cilantro (optional, for garnish)

    • Lime wedges (optional, for serving)

Instructions 


Step 1: Make the Birria

  1. Toast the Chiles: Start by heating a dry skillet over medium heat. Toast the dried chiles (guajillo, pasilla, and ancho) for about 1-2 minutes, just until they become fragrant. Don’t burn them! Once toasted, remove the stems and seeds from the chiles.

  2. Make the Sauce: In a blender, add the toasted chiles, garlic, onion, tomatoes, cinnamon stick, cumin, oregano, salt, and pepper. Pour in a little beef broth (about 1/2 cup) to help blend everything into a smooth sauce. Blend until silky and well combined.

  3. Cook the Beef: In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the beef pieces on all sides (about 3-5 minutes). Once browned, pour the blended chile sauce over the beef, add the remaining beef broth, and throw in the bay leaf. Bring it to a boil, then reduce to a simmer. Cover and cook for about 2-3 hours, or until the beef is fork-tender and shreddable.

  4. Shred the Meat: Once the beef is cooked, remove it from the pot and shred it using two forks. Set the shredded beef aside and keep the cooking liquid (consomé) for dipping or drizzling on top of the grilled cheese later!

Step 2: Make the Grilled Cheese

  1. Prepare the Bread: Butter one side of each slice of bread. The butter will give the grilled cheese its crispy, golden exterior.

  2. Assemble the Sandwich: On the unbuttered side of two slices of bread, layer a generous amount of shredded Oaxaca cheese. Add a hearty portion of the shredded birria meat on top of the cheese, then sprinkle on more cheese to ensure everything melts together. Drizzle a spoonful of consommé. Top with the other slice of bread, buttered side up.

  3. Grill the Sandwich: Heat a large skillet or griddle over medium heat. Place the sandwiches on the skillet and cook for about 3-4 minutes per side, pressing down slightly, until the bread is golden brown and crispy and the cheese is melted.

Step 3: Serve & Enjoy

  1. Serve the Sandwiches: Once the birria grilled cheese is crispy and golden, slice it in half. You can serve it with a small cup of the birria consomé for dipping, adding an extra layer of flavor and richness. Garnish with pickled red onions and fresh cilantro for an added pop of flavor.

Get ready to dive into a mouthwatering fusion of tender, juicy birria and the crispy, melty goodness of a grilled cheese. The Birria Grilled Cheese brings the rich, spicy flavors of birria stew into the crispy, cheesy world of grilled sandwiches. It’s like a flavor bomb in every bite…

taco, sandwiches, birria, mexican, grilled cheese

bottom of page