Description

This Beef Birria Grilled Cheese combines the rich, spiced flavors of traditional beef birria with the melty, indulgent satisfaction of a classic grilled cheese sandwich. Tender, slow-cooked birria beef is tucked between slices of crusty bread, layered with creamy melting cheese, and then griddled until golden. Served with a side of savory birria consommé for dipping, this hybrid comfort food is perfect for a cozy meal or a special treat.

Ingredients

Units Scale

For the Birria Beef

2 lbs beef chuck roast, cut into large chunks
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo sauce
1 tablespoon adobo sauce
1 onion, quartered
5 garlic cloves, peeled
3 cups beef broth
1 (14.5-oz) can diced tomatoes
2 bay leaves
1 cinnamon stick
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon vinegar
Salt and pepper, to taste

For the Grilled Cheese Sandwiches

8 slices rustic bread (sourdough or country loaf)
2 tablespoons soft butter or mayonnaise
12 oz Oaxaca, mozzarella, or Monterey Jack cheese, shredded
Prepared birria beef (from above)

For Serving

Reserved birria consommé (from beef braising liquid)
Chopped cilantro, onion, and lime wedges (optional)

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Instructions

Prepare the Birria Beef – Toast the dried chiles lightly in a dry skillet for 1–2 minutes, until fragrant. Place the chiles, onion, garlic, chipotle, adobo sauce, and diced tomatoes in a blender. Add 1 cup of beef broth and blend until smooth. Pour the mixture into a slow cooker or Dutch oven over the beef. Add remaining broth, bay leaves, cinnamon, oregano, cumin, smoked paprika, vinegar, salt, and pepper. Cover and cook on low (slow cooker) for 8 hours, or at 325°F in a Dutch oven for 3–4 hours, until the beef is fork-tender.
Shred the Beef – Remove the cooked beef from the pot and shred it using two forks. Strain the birria consommé and reserve for dipping.
Assemble the Sandwiches – Lay out the bread slices and spread a thin layer of butter or mayonnaise on one side of each. Place half the slices butter-side down and top with a generous layer of shredded cheese, a mound of birria beef, and more cheese. Top with remaining bread, buttered side up.
Grill the Sandwiches – Heat a large skillet or griddle over medium heat. Cook each sandwich for 3–4 minutes per side, pressing gently, until the bread is golden and cheese is melted. Add more butter if needed for extra crispiness.
Serve – Cut sandwiches in half and serve hot, with warm birria consommé for dipping. Garnish with chopped cilantro, onions, and a squeeze of lime if desired.

Notes

For authentic flavor, use Mexican melting cheeses like Oaxaca, but mozzarella or Monterey Jack work well too.
You can cook the birria beef a day in advance for easier meal prep.
Skim excess fat off the consommé before serving for a less greasy dip, or use it in the pan to crisp the sandwiches for extra flavor.
Freeze any leftover birria beef or consommé for future use in tacos or quesadillas.

Nutrition

Serving Size: 1 sandwich
Calories: 680
Sugar: 6g
Sodium: 900mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg