Here’s how to make a Birria Grilled Cheese Sandwich—a fusion masterpiece that combines the bold, slow-cooked flavors of Mexican birria with the gooey comfort of grilled cheese 🧀🌮🔥.
🌶️ Ingredients
For the Birria Beef:
- 3 lb chuck roast
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 4 roma tomatoes, chopped
- 2 tbsp canned chipotle peppers
- ½ yellow onion, sliced
- 10 dried guajillo chiles (stemmed & seeded)
- 5 arbol chiles
- 6 cups beef broth
- 5 bay leaves
- 2 tbsp beef bouillon
- 3 tbsp chili powder
- ½ tbsp smoked paprika
- 2 tsp dried thyme
- 1½ tbsp ground cumin
- 1 tsp black peppercorns
- 1 tbsp Mexican oregano
- 1 cinnamon stick
For the Sandwich:
- Sourdough bread slices
- Cheddar cheese slices
- Oaxaca cheese, shredded
- Unsalted butter
- Diced onion & chopped cilantro (optional)
- Birria consommé (for dipping)
🔥 Instructions
- Sear the beef: Season chuck roast with salt and pepper. Sear in a Dutch oven with olive oil until browned on all sides. Remove and set aside.
- Build the broth: In the same pot, sauté garlic, tomatoes, chipotle, and onion. Add the seared beef back in along with all chiles, broth, and spices. Simmer covered for 2 hours until beef is fall-apart tender.
- Blend & shred: Remove beef and vegetables. Blend the veggies into a smooth sauce and stir back into the broth. Shred the beef and return it to the pot.
- Assemble sandwiches: Butter bread slices. Layer cheddar and Oaxaca cheese, shredded birria beef, onions, and cilantro between slices.
- Grill: Toast sandwiches in a skillet over medium heat until golden brown and cheese is melted.
- Serve: Slice and serve hot with a side of consommé for dipping.
This recipe from is a flavor explosion—perfect for cozy nights or impressing guests. Want to try it with pepper jack or add salsa verde? I’ve got riffs to spice it up!
