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, Pepper, and Black truffle oil until smooth.
- Marinate the Beef: Combine the Wagyu beef with the Marinade, ensuring it's well coated. Marinate for at least 12 hours, or preferably 24 hours.
- Cook the Birria: Place the marinated Wagyu beef in a large pot or Dutch oven. Add the Beef bone broth, Onion, Bay leaves, and Beef marrow bones. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Beef is incredibly tender.
- Shred the Beef: Remove the Wagyu beef from the pot and shred it with two forks. Strain the broth, reserving 6 cups for later use. Add the sliced Black truffle to the broth and let it infuse for 30 minutes. Discard solids.
- Assemble the Grilled Cheese: Dip a slice of Brioche bread into the Birria broth. Place 2 slices of Oaxaca, 2 slices of Asadero, and 1 slice of Fontina cheese on the bread. Top with shredded Wagyu beef and another slice of bread. Repeat for remaining sandwiches.
- Grill the Cheese: Spread Truffle butter on the outside of each sandwich. Grill in a skillet over medium-low heat for 5-6 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.
