Birria Grilled Cheese (lopez Family Recipe) Recipe

Toast chiles over an open flame or in a dry skillet for 20–30 seconds per side until fragrant but not blackened. Remove stems and seeds. Place toasted chiles in a bowl and cover with hot water to rehydrate for 15 minutes; drain, reserving 1/2 cup soaking liquid.

In a blender, combine rehydrated chiles, reserved soaking liquid (as needed), chipotle in adobo, tomato paste, garlic cloves, vinegar, oregano, cumin, cinnamon, 1 tsp salt and 1/2 tsp black pepper. Blend to a smooth paste, adding a little stock or water to help puree if necessary (about 1/4 cup).

Season the pork pieces with remaining 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Sear pork on all sides until deeply browned, 3–4 minutes per side. Remove pork and set aside.

Reduce heat to medium. Add the chile paste to the pot and cook, stirring, 2–3 minutes to bloom the spices and remove raw flavor. Add tomato paste if not already blended and cook 1 minute more.

Return pork to the pot. Pour in 3 cups stock and add bay leaves. The liquid should come about halfway up the pork; add up to 1/2 cup additional stock or water if needed. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2.5–3 hours until pork is fork-tender.

When tender, remove pork and shred with two forks. Strain braising liquid through a fine mesh sieve into a bowl and skim fat from the top. Reserve 4 cups of strained liquid for consommé and dipping; reduce further on the stove if you want a more concentrated consomme (simmer 10–15 minutes). Taste and adjust seasoning with salt if needed.

Rub the inside of a small saucepan or fondue pot with the halved garlic clove, then discard or mince the garlic and add to the pot for extra flavor.

In a small bowl toss grated Gruyère and Emmental with cornstarch to coat—this helps prevent separation.

Warm the wine in the pot over low heat until just simmering (do not boil). Gradually add the cheese in handfuls, stirring constantly in a figure-eight motion until melted and smooth. Add lemon juice and black pepper. Keep warm on very low heat; if it becomes too thick, whisk in a splash of warmed reserved consommé or more wine.

Lightly butter one side of each garlic sourdough slice with softened butter.

Place four bread slices buttered-side-down on a work surface. On each slice, layer 1 slice smoked Gouda and 1 slice pepper jack, then a generous mound (about 3/4 cup) of shredded pork birria, a spoonful (about 2 tbsp) of Swiss fondue, and a sprinkle of shaved red onion and chopped cilantro. Top with the remaining bread slices, buttered-side-up.

Heat a large cast-iron skillet or griddle over medium-low heat. Working in batches, grill sandwiches 3–4 minutes per side, pressing gently with a spatula or weight until bread is golden brown and cheese is fully melted. If cheese is slow to melt, cover the skillet for 1–2 minutes to trap heat.

Transfer finished sandwiches to a cutting board and let rest 1 minute, then cut in half on the diagonal.

Reheat reserved consommé until steaming but not boiling. Taste and adjust seasoning with finishing salt or a squeeze of lime if desired. Stir in chopped cilantro just before serving.

Serve each sandwich with a small bowl or cup of hot consommé for dipping. Garnish consommé with extra cilantro and offer lime wedges alongside.