Birria Beef Sandwich Recipe

Prepare the Beef

In a large pot, toast the dried guajillo and ancho chiles over medium heat for about 2 minutes until fragrant. Remove from heat, stem and seed the chiles, and blend them with garlic, cumin, oregano, black pepper, and a pinch of salt until smooth.

Slow Cook the Meat

In a slow cooker, place the chuck roast and pour the blended chili mixture over it. Add the beef broth. Cook on low for 8 hours or until the beef is tender and can be shredded easily.

Prepare the Sandwich

Once the beef is cooked, shred it using two forks. Toast the brioche buns inside out on a skillet until golden brown. Spread refried black beans on the bottom of each bun.

Assemble the Sandwich

Layer the shredded beef on top of the beans, followed by Monterey Jack cheese, pickled onions, cilantro, and a drizzle of lime crema. Close the sandwich with the top of the brioche bun.

Serve

Serve the sandwiches warm, with extra lime crema and pickled onions on the side if desired.