Birria Grilled Cheese Recipe
Slow-braised beef with cheddar, onions, & cilantro, grilled between buttery bread.
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Ingredients
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Beef Preparation
Grilled Cheese Assembly
Method
Beef Preparation
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.
- 2
Sear the Beef
In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear on all sides until browned. Remove and set aside.
- 3
Cook the Aromatics
In the same pot, add chopped onion and whole garlic cloves. Sauté until the onion is translucent, about 5 minutes.
- 4
Blend the Sauce
In a blender, combine the softened chiles, cumin, oregano, and about 1 cup of the beef broth. Blend until smooth.
- 5
Slow Cook the Beef
Return the seared beef to the pot, add the blended sauce, remaining beef broth, bay leaves, and additional salt if needed. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until the beef is tender and easily shredded.
- 6
Grilled Cheese Assembly
- 7
Prepare the Bread
Butter one side of each slice of sourdough bread.
- 8
Assemble the Sandwich
On the unbuttered side of one slice of bread, layer shredded birria beef, cheddar cheese, chopped cilantro, and pickled jalapeños. Top with another slice of bread, buttered side up.
- 9
- 10
Serve
Remove from the skillet, slice in half, and serve with a side of the birria broth for dipping.