Ingredients
Scale
- 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