Savory Birria Grilled Cheese

This birria grilled cheese sandwich combines the rich, savory flavors of traditional Mexican birria with the comfort of an American grilled cheese. The slow-cooked beef becomes incredibly tender and absorbs all the delicious spices, creating a memorable sandwich that's perfect for any occasion.

I first made these sandwiches for my brother when he visited from college, and they've become our tradition whenever we get together. The combination of the crispy, buttery bread with the tender, flavorful beef brings everyone to the table.

Ingredients

• Beef chuck roast: this cut has excellent marbling that breaks down during slow cooking for maximum tenderness
• Red enchilada sauce: provides authentic Mexican flavors without having to source multiple chiles
• Beef bouillon: intensifies the meaty flavor and adds depth to the cooking liquid
• Texas toast: thicker than regular bread to hold up to the hearty filling and provide a sturdy base
• Queso fresco: a traditional Mexican cheese that adds a mild, fresh flavor that complements the spiced beef
• Mozzarella cheese: creates that perfect cheese pull when melted and balances the stronger flavors
• White onion: adds a sharp bite and texture contrast to the tender meat
• Fresh cilantro: brightens the rich flavors with its distinctive herbal notes

Step-by-Step Instructions

Sear the Beef:

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chuck roast and allow it to develop a deep brown crust for about 3-5 minutes per side. This crucial step creates the foundation of flavor through caramelization.

Slow Cook for Tenderness:

Transfer the seared beef to your slow cooker, sprinkle with bouillon powder, and pour the enchilada sauce over everything. Cover and let it cook on low for 10 hours. The long, slow cooking process breaks down the tough connective tissues in the meat, resulting in incredibly tender beef.

Shred and Moisten:

Once the beef is fork-tender, remove it from the slow cooker and shred it completely using two forks, pulling in opposite directions. Return the shredded meat to the cooking liquid in the slow cooker, allowing it to absorb all those flavorful juices.

Prepare the Bread:

Preheat a skillet over medium-high heat. Take your time to evenly butter one side of each slice of Texas toast. The butter should be soft enough to spread easily without tearing the bread.

Assemble the Sandwiches:

Place bread slices butter-side down in the hot skillet. Layer each with beef, diced onion, both cheeses, and a sprinkle of cilantro. The combination of cheeses is important here for both flavor and texture. Top with another slice of bread, butter-side up.

Grill to Perfection:

Lower the heat to medium-low and cook patiently for 5-7 minutes until the bottom is golden brown. Carefully flip each sandwich using a wide spatula, supporting the contents to keep everything together. Cook another 5-7 minutes until both sides are crispy and the cheese has completely melted.

Serve with Consommé:

Transfer the finished sandwiches to plates and serve with small bowls of the leftover cooking juices. The rich consommé is perfect for dipping, adding moisture and intensifying the flavor experience with each bite.

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The secret to this recipe is actually the dipping broth. My grandmother taught me that the consommé is what transforms a good sandwich into something truly special. She would always save a little extra for the next morning to eat with eggs.

Best Beef Options

While chuck roast is specified in this recipe, you can experiment with other cuts for different results. Brisket offers a more robust beef flavor but may need additional cooking time. Short ribs provide exceptional richness but come at a higher price point. For a leaner option, try using flank steak, but reduce the cooking time by about 2 hours to prevent the meat from becoming too dry. The key with any cut is ensuring proper marbling for that melt-in-your-mouth texture.

Make-Ahead Magic

The beauty of this recipe lies in its make-ahead potential. The birria beef actually improves in flavor when made 1-2 days before serving. Simply complete the slow-cooking process, then store the shredded beef in its cooking liquid in the refrigerator. When ready to serve, skim the solidified fat from the top if desired and reheat gently on the stovetop or in a microwave. This approach intensifies the flavors and makes meal preparation incredibly quick when you are ready to assemble the sandwiches.

Serving Suggestions

These birria grilled cheese sandwiches create a memorable meal when paired with complementary sides. Serve alongside a simple cabbage slaw dressed with lime juice for brightness that cuts through the richness. A small dish of pickled red onions adds color and tangy contrast. For a heartier meal, consider serving with Mexican rice or elote corn salad. During cooler months, a cup of clear chicken or vegetable broth alongside makes the meal even more comforting.

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Recipe FAQs

→ Can I make Birria Grilled Cheese without a slow cooker?

Yes, you can make the birria beef in a Dutch oven or pressure cooker instead. For a Dutch oven, cook at 300°F for about 4 hours until tender. In a pressure cooker or Instant Pot, cook on high pressure for about 45-60 minutes with natural release. Either way, the beef should be tender enough to shred easily.

→ What can I substitute for queso fresco?

If you can't find queso fresco, you can substitute with feta cheese (less salty varieties work best) or cotija cheese. Mild goat cheese or even ricotta mixed with a bit of salt can work in a pinch. The key is finding a cheese that's crumbly and mild to balance the mozzarella's meltiness.

→ How can I store leftover birria beef?

Leftover shredded birria beef can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags with some of the cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of water.

→ What sides pair well with Birria Grilled Cheese?

This hearty sandwich pairs beautifully with light, acidic sides to balance the richness. Consider serving with a simple mixed green salad with citrus vinaigrette, pickled vegetables, Mexican-style street corn (elote), or a light cabbage slaw with lime dressing. A cup of tortilla soup also makes a complementary side.

→ Can I make the birria beef spicier?

Absolutely! To increase the heat level, add 2-3 chopped chipotle peppers in adobo sauce to the slow cooker, or include 1-2 diced jalapeños or serranos. You can also add 1-2 teaspoons of cayenne pepper or chili powder to the meat before cooking. Another option is serving the sandwiches with hot sauce on the side.

→ Is there a way to make this dish vegetarian?

You can create a vegetarian version using jackfruit or mushrooms as a beef substitute. Simmer 2 cans of young jackfruit or 1.5 pounds of mushrooms (portobello or king oyster work well) in the same enchilada sauce with vegetable bouillon instead of beef. Add 1 tablespoon of soy sauce or liquid smoke for depth of flavor before assembling the sandwiches as directed.