Name: Birria Grilled Cheese (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 lbs Chuck roast; 1 Beef shank; 4 Ancho chiles-dried; 2 Guajillo chiles-dried; 1 Morita chile-dried; 1 tbsp Apple cider vinegar; 4 cloves Garlic-minced; 1 tsp Dried oregano; 1 tsp Ground cumin; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cloves; 1 tsp Salt; 1/2 tsp Black pepper; 6 cups Beef broth; 1 Onion-quartered; 2 Bay leaves; 8 slices Monterey Jack cheese; 8 slices Mexican queso Oaxaca; 4 tbsp Butter-softened; 4 Slices of bread; 1/2 cup Birria broth

Recipe tier

A comforting and flavorful grilled cheese sandwich featuring tender, slow-cooked birria-style beef and melty cheese.

Total 1h 30m

Serves 4

Steps 8

Ingredients 21

Soundtrack the cook

Soul kitchen · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Beef
2 lbs 900 g Chuck roast
1 1 Beef shank
Marinade
4 4 Ancho chiles-dried
2 2 Guajillo chiles-dried
1 1 Morita chile-dried
1 tbsp 15 mL Apple cider vinegar
4 cloves 12 g Garlic-minced
1 tsp 5 mL Dried oregano
1 tsp 5 mL Ground cumin
tsp 2.5 mL Ground cinnamon
tsp 1.25 mL Ground cloves
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Broth
6 cups 1.4 L Beef broth
1 1 Onion-quartered
2 2 Bay leaves
Assembly
8 slices 8 slices Monterey Jack cheese
8 slices 8 slices Mexican queso Oaxaca
4 tbsp 60 mL Butter-softened
4 4 Slices of bread
Consomme
cup 120 mL Birria broth

Equipment

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Instructions

🎙️ Cook with voice coach

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.