Juicy Birria Grilled Cheese

This sandwich brings together the deep, bold flavors of Mexican birria with the gooey goodness of an American grilled cheese. The beef gets super soft after cooking slowly and soaks up all those amazing spices, making a sandwich you'll definitely remember and want for any meal.

I first whipped these up when my brother came home from college, and now we can't get together without making them. There's something about that buttery, crunchy bread paired with juicy, flavorful meat that brings everyone running to eat.

Ingredients

• Beef chuck roast: it's got fantastic fat marbling that melts away during slow cooking to make the meat fall-apart tender
• Red enchilada sauce: gives you true Mexican taste without hunting down lots of different peppers
• Beef bouillon: makes the beef flavor stronger and gives the cooking juice more character
• Texas toast: thicker bread that won't fall apart with the heavy filling and gives you a solid foundation
• Queso fresco: a classic Mexican cheese that brings a light, clean taste that works well with the spicy meat
• Mozzarella cheese: melts into those amazing stretchy strands and tones down the stronger tastes
• White onion: brings a crisp bite and different texture next to the soft meat
• Fresh cilantro: cuts through the richness with its fresh, leafy flavor

Step-by-Step Instructions

Sear the Beef:

Pour olive oil into a big cast-iron pan and heat it up on medium-high until it's hot and shiny. Put in the chuck roast and let it get really brown for about 3-5 minutes on each side. This step is super important because it creates tons of flavor through browning.

Slow Cook for Tenderness:

Move the browned beef to your slow cooker, shake the bouillon powder over it, and dump the enchilada sauce on top. Cover and cook on low for 10 hours. This long, slow method breaks down all the tough bits in the meat, leaving you with beef that falls apart.

Shred and Moisten:

When the beef feels soft enough to break with a fork, take it out and pull it all apart using two forks, pulling them away from each other. Put the shredded meat back in the slow cooker juice so it can soak up all that tasty liquid.

Prepare the Bread:

Get a pan hot on medium-high heat. Take your time spreading butter evenly on one side of each Texas toast slice. Make sure your butter isn't too cold or it'll tear up your bread.

Assemble the Sandwiches:

Put the bread slices in the hot pan with the buttered side down. Stack each with beef, chopped onion, both kinds of cheese, and some cilantro. The cheese mix matters here for both taste and how it melts. Put another bread slice on top, with the buttered side facing up.

Grill to Perfection:

Turn the heat down to medium-low and let it cook for 5-7 minutes until the bottom turns golden. Carefully turn each sandwich over with a big spatula, making sure everything stays inside. Cook another 5-7 minutes until both sides are crunchy and the cheese has melted completely.

Serve with Consommé:

Put the finished sandwiches on plates and serve with small cups of the leftover cooking juice. This rich broth is awesome for dipping and makes every bite juicier and more flavorful.

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The real magic in this dish is actually the dipping broth. My grandma always said the consommé turns an ordinary sandwich into something special. She'd always keep a bit extra to have with eggs the next morning.

Best Beef Options

Chuck roast works great in this recipe, but you can try other cuts too. Brisket gives you a stronger beef taste but might need to cook longer. Short ribs are super rich but cost more. If you want something leaner, try flank steak, but cook it about 2 hours less so it doesn't dry out. Whatever cut you pick, make sure it has good fat running through it to get that melt-in-your-mouth feeling.

Make-Ahead Magic

One great thing about this recipe is you can make it ahead of time. The birria beef actually tastes better when you make it 1-2 days before eating. Just finish the slow cooking part, then keep the shredded beef in its juice in the fridge. When you're ready to eat, you can scrape off the hardened fat from the top if you want and warm it up gently on the stove or in your microwave. This makes the flavors stronger and lets you put the sandwiches together really fast when you're hungry.

Serving Suggestions

These birria grilled cheese sandwiches taste even better with the right sides. Try them with simple cabbage slaw with lime juice that adds brightness against the rich sandwich. A small bowl of pickled red onions brings color and tangy flavor. When you want something more filling, add some Mexican rice or corn salad on the side. In cold weather, a cup of light chicken or veggie broth makes the whole meal extra comforting.

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Recipe FAQs

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

You can definitely make the birria beef using other methods. Try a Dutch oven at 300°F for roughly 4 hours until the meat gets tender. If you've got a pressure cooker or Instant Pot, cook it on high pressure for about 45-60 minutes and let it release naturally. Whatever you choose, the beef should pull apart easily when it's done.

→ What can I substitute for queso fresco?

If queso fresco isn't available at your store, try milder versions of feta cheese or go with cotija cheese instead. Soft goat cheese works too, or you can even use ricotta with a pinch of salt if you're in a bind. Look for something crumbly and not too strong to balance out how the mozzarella melts.

→ How can I store leftover birria beef?

Keep any extra shredded birria beef in the fridge for up to 4 days in a container with a tight lid. Want to save it longer? Pop portions into freezer bags with some of the cooking juice and freeze for up to 3 months. When you're ready to eat it, let it thaw in the fridge overnight and warm it up slowly on the stove with a splash of water.

→ What sides pair well with Birria Grilled Cheese?

These rich sandwiches taste great with lighter, tangy sides to cut through all that goodness. Try them with a simple green salad dressed with citrus, some pickled veggies, Mexican street corn, or a light lime-dressed slaw. A small bowl of tortilla soup works really well alongside them too.

→ Can I make the birria beef spicier?

You sure can! Toss in 2-3 chopped chipotle peppers with their adobo sauce to the slow cooker, or add 1-2 diced jalapeños or serranos. You can also mix in 1-2 teaspoons of cayenne pepper or chili powder before you cook the meat. Another option is to just put some hot sauce on the table for folks to add as they like.

→ Is there a way to make this dish vegetarian?

You can make a meat-free version with jackfruit or mushrooms instead of beef. Cook 2 cans of young jackfruit or about 1.5 pounds of mushrooms like portobello or king oyster in the same enchilada sauce but use veggie bouillon instead. Add a tablespoon of soy sauce or liquid smoke to give it more depth before you build your sandwiches just like the regular recipe.