Birria Grilled Cheese is the ultimate comfort food mashup you didn’t know you needed in your life. This indulgent sandwich combines the rich, slow-cooked flavors of traditional Mexican birria with the gooey, melty goodness of an American grilled cheese. The result? A flavor explosion that will have you wondering why you haven’t been making this all along.
Perfect for weeknight dinners or weekend lunches, this recipe transforms leftover birria meat and consommé into something extraordinary. The bread gets crispy and flavorful from being dipped in the rich consommé before hitting the pan, while the interior stays deliciously cheesy and packed with tender, seasoned meat.
Why You’ll Love This
- Uses leftover birria meat and consommé for an incredible flavor upgrade
- Ready in just 45 minutes from start to finish
- Crispy exterior with a gooey, cheesy interior that creates the perfect texture contrast
- Kid-friendly while still sophisticated enough for adults
- Easy to customize with different cheeses or additional fillings
Ingredients
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder (or 1 bouillon cube)
- 1 can (28 ounces) red enchilada sauce
- ½ cup unsalted butter (1 stick/113g), softened
- 20 slices Texas toast
- 1 medium white onion, finely diced
- 2½ cups queso fresco (305g)
- 2½ cups shredded mozzarella cheese (282.5g)
- 2 teaspoons fresh cilantro, chopped
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add the chuck roast and sear each side until nicely browned, about 3-5 minutes per side.
- Transfer the seared beef to a slow cooker. Sprinkle with bouillon powder and pour the enchilada sauce over top. Cover and cook on low for 10 hours, until the meat becomes tender enough to easily pull apart.
- Remove the cooked roast from the slow cooker. Using two forks, shred the meat completely. Return the shredded beef to the slow cooker and mix it with the cooking juices.
- Preheat a skillet over medium-high heat. Butter one side of each slice of Texas toast.
- Place bread slices butter-side down in the skillet. Layer each with ½ cup shredded beef, 1 tablespoon diced onion, ¼ cup queso fresco, ¼ cup mozzarella, and a sprinkle of cilantro. Top with another slice of bread, butter-side up.
- Lower heat to medium-low and cook for 5-7 minutes until golden. Carefully flip each sandwich and cook another 5-7 minutes until crispy and the cheese is completely melted. Remove with a spatula and serve hot.
- Serve sandwiches with a small bowl of the leftover cooking juices for dipping – this is the traditional way to enjoy birria!
Tips & Variations
- No birria leftovers? Use shredded beef or chicken mixed with some chili sauce and cumin as a quick substitute.
- For extra heat, add thinly sliced jalapeños or a sprinkle of red pepper flakes to the filling.
- Make it vegetarian by substituting the meat with sautéed mushrooms seasoned with birria spices.
- Press the sandwiches with a heavy pan while cooking for an even crispier exterior.
- For a richer flavor, add a thin layer of refried beans to the inside of the sandwich.
- Don’t oversoak the bread in consommé or it may fall apart—a quick dip is all you need.
Serving Suggestions
Serve these indulgent Birria Grilled Cheese sandwiches with a small bowl of warm consommé on the side for dipping. The contrast between the crispy sandwich and the rich broth is absolutely divine. For a complete meal, pair with a simple side salad dressed with lime vinaigrette to cut through the richness.
If you’re hosting a casual gathering, cut these sandwiches into smaller triangles and serve as appetizers alongside Mexican street corn or a fresh pico de gallo.
Notes
- Store any leftover assembled (but uncooked) sandwiches wrapped tightly in plastic wrap for up to 24 hours.
- The sandwiches are done when the bread is golden brown and crispy, and the cheese is completely melted.
- If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 30 seconds.
- Leftover consommé can be frozen for up to 3 months for future use.
FAQs
Can I make this without leftover birria?
Yes! You can use store-bought rotisserie chicken or beef and simmer it with canned beef broth and a tablespoon of birria or taco seasoning for a quick alternative.
What’s the best cheese to use if I can’t find Oaxaca cheese?
Mozzarella is the closest substitute, but any good melting cheese like Monterey Jack, Chihuahua, or even provolone will work well.
Can I make these ahead of time for a party?
You can prepare all components ahead of time, but these sandwiches are best when assembled and cooked just before serving to maintain the perfect crispy-to-gooey texture ratio.
Is there a way to make this less messy to eat?
For a less messy experience, serve the consommé on the side rather than dipping the entire sandwich, and use slightly less filling to prevent overflow when the cheese melts.
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