(birria Grilled Cheese) Recipe

Toast chilies and roast aromatics

Heat a dry skillet over medium heat. Toast guajillo and ancho chilies 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. In the same skillet, char the quartered tomato and onion and 2 of the garlic cloves until they have good color (4–6 minutes).

Make chile sauce

Drain chilies (reserve soaking liquid). In a blender, combine softened chilies, charred tomato and onion, chipotle in adobo, remaining garlic cloves, apple cider vinegar, oregano, cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup beef broth. Blend until very smooth, adding up to 1/4 cup reserved soaking liquid if needed to achieve a thick sauce.

Brown beef

Preheat oven to 320°F (160°C). Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high. Season beef pieces with remaining 1/2 tsp salt and 1/2 tsp black pepper. Brown beef in batches, 3–4 minutes per side, removing to a plate; do not overcrowd.

Braise

Lower heat to medium. Add blended chile sauce to the Dutch oven and cook 2–3 minutes to reduce and deepen flavor. Add the browned beef back in along with bay leaves and remaining beef broth (about 2.5 cups). Bring to a simmer, cover, and transfer to oven. Braise until fork-tender, 2.5–3 hours. Alternatively simmer gently on stovetop with lid slightly ajar.

Shred and reserve consommé

Remove beef and shred with two forks, discarding any large bits of fat and bay leaves. Strain and reserve 1 cup of the braising liquid (consommé) for dipping and to moisten shredded beef. Taste shredded beef and adjust seasoning with a pinch of salt if needed.

While the beef is braising (or up to 1 day ahead), combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or food processor. Pulse briefly until finely chopped but still a bit textured. Taste and adjust salt or vinegar. Set aside at room temperature.

Mix mayonnaise, minced garlic, lemon juice, olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Chill for at least 15 minutes to let flavors meld. Taste and adjust seasoning.

Prep

Preheat a large skillet or griddle over medium-low to medium. Have reserved consommé warm in a shallow bowl for dipping. Butter one side of each slice of sourdough evenly.

Build sandwiches

Place 4 slices of bread, buttered side down, on a work surface. Spread about 1 tbs garlic aioli on the top (unbuttered) side of each bottom slice. Divide Chihuahua cheese evenly across the 4 bottom slices (about 3/4 cup per sandwich). Top cheese with about 3/4 cup shredded birria beef, drizzling a tablespoon of reserved consommé over the beef to keep it juicy. Add a small handful (about 1/2 cup) of arugula and 1 tbs chimichurri per sandwich. Top with remaining bread slices, buttered side up.

Grill

Place sandwiches on the preheated skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese melts. Reduce heat if bread browns too fast. Optionally cover skillet for 1–2 minutes per side to help cheese melt.

Finish & serve

Once grilled, transfer sandwiches to a cutting board and let rest 1 minute. Slice in half. Serve immediately with a small bowl of warm birria consommé for dipping and extra chimichurri on the side.