30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Birria Grilled Cheese
A comforting and flavorful grilled cheese sandwich featuring tender, slow-cooked birria-style beef and melty cheese.
Total Time
90
Yield
4
Calories
650 cal
Difficulty
Medium
Cuisine
Mexican
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What You'll Need
Equipment:
Large pot or Dutch oven, Blender, Skillet, Two forks •
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Instructions
Rehydrate the chiles: Remove stems and seeds from Ancho, Guajillo, and Morita chiles. Place in a bowl and cover with hot water for 30 minutes.
Prepare the Marinade: Blend the rehydrated chiles with Apple cider vinegar, Garlic, Oregano, Cumin, Cinnamon, Cloves, Salt, and Pepper until smooth.
Marinate the Beef: Combine the Beef with the Marinade, ensuring it's well coated. Marinate for at least 4 hours, or preferably overnight.
Cook the Birria: Place the marinated Beef in a large pot or Dutch oven. Add the Beef broth, Onion, and Bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Beef is very tender.
Shred the Beef: Remove the Beef from the pot and shred it with two forks. Strain the broth, reserving 6 cups for later use. Discard solids.
Assemble the Grilled Cheese: Dip a slice of bread into the Birria broth. Place 2 slices of Monterey Jack and 2 slices of Queso Oaxaca on the bread. Top with shredded Beef and another slice of bread. Repeat for remaining sandwiches.
Grill the Cheese: Spread Butter on the outside of each sandwich. Grill in a skillet over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
Serve: Serve immediately with a small bowl of Birria broth (Consomme) for dipping.
