Crispy, golden-brown sourdough gives way to an explosion of savory, tender beef and gooey, melted cheese in this unforgettable sandwich. The secret to this Ultimate Birria Grilled Cheese lies in the slow-cooked birria, simmered to perfection in a rich, aromatic broth. Dipping each bite into the warm consommé elevates the experience, creating a symphony of textures and flavors that will tantalize your taste buds.
This isn’t just your average grilled cheese; it’s a culinary adventure best enjoyed as a satisfying lunch or a comforting weeknight dinner. The combination of the savory beef, the melty cheese, and the tangy sourdough bread creates a perfect balance that’s hard to resist.
Why you’ll love this Ultimate Birria Grilled Cheese
- It’s a delicious twist on a classic comfort food.
- The tender, flavorful beef birria elevates the sandwich to a whole new level.
- The dipping consommé adds an extra layer of richness and flavor.
- It’s surprisingly easy to make, especially if you have leftover birria.
- This ultimate birria grilled cheese is guaranteed to impress your family and friends.
- It’s customizable – you can easily adjust the cheese and toppings to your liking.
Ingredients & Substitutions
- 8 slices sourdough bread: This provides a sturdy base and a tangy flavor.
- 4 cups shredded cooked beef birria: The star of the show! You can make it from scratch or use leftovers.
- 8 slices Oaxaca cheese (or Monterey Jack): Oaxaca is ideal for its meltiness and mild flavor, but Monterey Jack works great too.
- 1/2 cup unsalted butter, softened: For achieving that golden-brown, crispy crust.
- 1 cup birria consommé, for dipping: Don’t skip this! It adds so much flavor.
- Optional: Chopped cilantro and diced white onion for garnish: These add a fresh, vibrant touch.
How to make Ultimate Birria Grilled Cheese
Step 1: Prepare the birria
Birria grilled cheese makes every moment feel velvety. If you don’t have leftover birria, make a batch. A basic birria recipe involves braising beef chuck in a flavorful broth with dried chiles, spices, and herbs until tender, then shredding the beef.
Step 2: Butter the bread
Butter one side of each slice of sourdough bread with softened butter. This will help the bread get nice and golden brown.
Chef’s Tip: For even browning, make sure the butter is evenly spread.
Step 3: Assemble the sandwiches
Place four slices of bread, butter-side down, in a large skillet or griddle over medium heat.
Step 4: Add cheese and birria
Top each slice with two slices of Oaxaca cheese and 1 cup of shredded birria.
Step 5: Top with bread
Top with the remaining slices of bread, butter-side up.
Step 6: Cook the grilled cheese
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking.
Step 7: Serve
Remove from skillet and let cool slightly before cutting in half. Serve immediately with warm birria consommé for dipping. Garnish with chopped cilantro and diced onion, if desired. If you’re looking for more unique snack ideas, try this Turkey Bacon Goat Cheese recipe.
Tips for Success
- Use medium heat to ensure the cheese melts evenly and the bread doesn’t burn.
- Don’t overcrowd the skillet. Cook the grilled cheeses in batches if necessary.
- Press down gently with a spatula to help the bread brown evenly.
- Warm the consommé before serving for the best dipping experience.
Serving Suggestions
This Ultimate Birria Grilled Cheese is delicious on its own, but it’s even better with a few simple sides:
* A side of fresh pico de gallo.
* Mexican street corn salad.
* A simple green salad with a lime vinaigrette.
Storage & Reheating
Store leftover birria separately from the grilled cheese. Reheat the birria in a saucepan and assemble the grilled cheese fresh for the best flavor and texture. Grilled cheese sandwiches are best eaten fresh, but leftovers can be stored in the refrigerator for up to 24 hours. Reheat in a skillet or panini press for best results.
Frequently Asked Questions
**Can I freeze this?**
While you can freeze the birria filling, it’s not recommended to freeze the assembled grilled cheese, as the bread may become soggy.
**Is it spicy?**
The spice level will depend on the chiles used in your birria recipe. You can adjust the amount of chiles to control the heat.
**Can I use a different type of bread?**
Yes, you can use other types of bread, such as brioche or Texas toast, but sourdough provides the best flavor and texture.
This Ultimate Birria Grilled Cheese is a guaranteed crowd-pleaser, transforming a simple grilled cheese into a gourmet experience. The combination of tender beef birria, gooey cheese, and crispy sourdough, all dipped in flavorful consommé, is simply irresistible. Try it tonight and let us know what you think in the comments below!
Ultimate Birria Grilled Cheese
This birria grilled cheese recipe takes the classic comfort food to a whole new level! Imagine perfectly melted cheese oozing out, cradling tender, flavorful beef birria that’s been slow-cooked to perfection. The crusty, golden-brown bread is dipped in the rich birria consommé, creating an unforgettable flavor explosion in every bite. It’s an incredibly satisfying and decadent twist on a classic favorite that’s guaranteed to become a family staple. Get ready for the most amazing grilled cheese experience of your life!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 slices sourdough bread
- 4 cups shredded cooked beef birria (recipe follows)
- 8 slices Oaxaca cheese (or Monterey Jack)
- 1/2 cup unsalted butter, softened
- 1 cup birria consommé, for dipping
- Optional: Chopped cilantro and diced white onion for garnish
Instructions
- Prepare the birria: If you don't have leftover birria, make a batch. A basic birria recipe involves braising beef chuck in a flavorful broth with dried chiles, spices, and herbs until tender, then shredding the beef.
- Butter one side of each slice of sourdough bread with softened butter.
- Place four slices of bread, butter-side down, in a large skillet or griddle over medium heat.
- Top each slice with two slices of Oaxaca cheese and 1 cup of shredded birria.
- Top with the remaining slices of bread, butter-side up.
- Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking.
- Remove from skillet and let cool slightly before cutting in half. Serve immediately with warm birria consommé for dipping. Garnish with chopped cilantro and diced onion, if desired.
Notes
For extra crispy grilled cheese, use a panini press. You can also use other types of cheese, such as cheddar or provolone. Store leftover birria separately from the grilled cheese. Reheat the birria in a saucepan and assemble the grilled cheese fresh for the best flavor and texture. Beef shank can be used instead of beef chuck.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg