What is Birria Grilled Cheese?

It’s a grilled sandwich made with shredded beef birria and a mix of melted cheeses, pressed between slices of toasted bread. Often served with a side of warm broth for dipping, this dish blends comfort food with bold, traditional flavors.

How long does it take to cook birria cheese?

The birria itself usually needs three to four hours of low heat to cook thoroughly. Once the meat is done, assembling and grilling the sandwich takes another ten to fifteen minutes.

What is a dippable birria grilled cheese sandwich?

This version includes a serving of hot broth (consommé) on the side. The sandwich is meant to be dipped in the broth, which deepens the flavor and adds a satisfying, juicy texture to each bite.

What dishes can be made using birria meat?

Birria is incredibly versatile. You can use it in tacos, burritos, quesadillas, rice bowls, nachos, and even stir it into noodles or breakfast dishes like scrambled eggs or skillet potatoes.

Birria Grilled Cheese - Cheesy, Crispy & Flavor-Packed

Description

If your grilled cheese had a spicy, savory cousin it would be this Birria Grilled Cheese. Packed with slow-cooked beef in a rich, flavorful broth, stacked between layers of melty cheese and crispy sourdough, this is not your average sandwich. Bonus: it comes with its own dipping broth (consommé) that takes every bite to a whole new level. Get ready for the ultimate comfort food with a bold twist!

Ingredients

For the Birria Beef

2 lbs beef chuck roast, trimmed
4 dried guajillo chiles, stemmed and deseeded
2 dried ancho chiles, stemmed and deseeded
2 Roma tomatoes, halved
1 large white onion, quartered
6 garlic cloves, peeled
2 bay leaves
1 tsp ground cumin
1 tsp dried Mexican oregano
Salt and pepper to taste
3 cups beef broth or water

For the Sandwiches

8 slices thick sourdough bread
1½ cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
4 tbsp unsalted butter, softened
1½–2 cups shredded birria beef
Warm consommé (reserved cooking broth) for dipping

Instructions

Make the Birria Base

Soak the guajillo and ancho chiles in hot water for 10–15 minutes until soft.
In a blender, add soaked chiles, roasted tomatoes, garlic, onion, cumin, oregano, salt, and pepper. Blend until smooth, adding a bit of soaking water to help it blend.

Cook the Beef

In a large pot or Dutch oven, sear the chuck roast until browned on all sides.
Pour the chile sauce over the beef. Add bay leaves and broth.
Cover and simmer on low heat for 3 to 4 hours until the meat is tender and easily shreds.

Shred and Reserve

Remove the meat and shred it using two forks. Strain and reserve the broth (consommé) for dipping later.

Build the Sandwich

Butter one side of each bread slice.
On the unbuttered side, layer shredded cheese and a generous spoonful of birria beef.
Top with another slice of bread (buttered side out).

Grill It Up

Heat a skillet over medium. Grill each sandwich 3–4 minutes per side, until golden and melty.
Serve hot with a bowl of consommé on the side for dipping. Yes, it’s as good as it sounds.

Notes

✔ Want to save time? Make the birria beef a day ahead it tastes even better after sitting overnight.

✔ No dried chiles? Sub with 2 tbsp chili powder, but flavor will be slightly different.

✔ Try different cheeses like Oaxaca or Queso Asadero for an even more authentic melt.

Prep Time: 25 minutes
Cook Time: 3 hours 45 minutes
Category: Main Course
Method: Simmering, Grilling
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 sandwich
Calories: 610 kcal
Sugar: 3g
Sodium: 840mg
Fat: 38g
Carbohydrates: 34g
Protein: 35g

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