Description

Delicious and hearty Birria Grilled Cheese Dippers combine tender, slow-cooked shredded beef infused with traditional birria spices and melted sharp cheddar cheese, all sandwiched between crispy grilled sourdough or Texas toast. Served with warm consomé for dipping, this recipe offers a flavorful twist on a classic grilled cheese, perfect for a comforting meal or appetizer.

Ingredients

Scale

Birria Beef

2 cups shredded beef (chuck roast)
2 tablespoons birria spice mix
Salt, to season
Black pepper, to season
Oil, for searing
Soaked dried chilies (such as guajillo and ancho), quantity about 3-4 medium-sized
2 cloves garlic
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 tablespoons vinegar (white or apple cider)
4 cups water or beef broth

Sandwich

1 cup sharp cheddar cheese, shredded
4 slices sourdough or Texas toast bread
Butter, for grilling

For Serving

1 cup consomé (beef broth)

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Instructions

Season and Sear Beef: Season the chuck roast beef with salt and black pepper. Heat oil in a heavy-bottom pot over medium-high heat and sear the beef until browned evenly on all sides, ensuring a flavorful crust.
Prepare Birria Sauce: In a blender, combine soaked dried chilies, garlic cloves, cumin seeds, dried oregano, and vinegar. Blend until smooth. Add this mixture to the pot with the seared beef along with 4 cups of water or beef broth.
Simmer Beef: Cover the pot and simmer gently for about 3 hours, or until the beef is very tender and easily shreds with a fork.
Shred and Return Beef: Remove the beef from the pot and shred it finely. Return the shredded beef to the birria broth to soak up more flavor and keep moist.
Assemble Sandwiches: Butter one side of each slice of bread. On the non-buttered side, layer shredded beef and shredded sharp cheddar cheese. Top with another slice of bread, buttered side facing out.
Grill Sandwiches: Heat a skillet or griddle over medium heat. Grill each sandwich until the bread is golden brown and crispy and the cheese has melted, about 3-4 minutes per side.
Serve with Consomé: Cut the sandwiches into dippers or quarters and serve hot with a side of warm consomé (beef broth) for dipping.

Notes

For authentic flavor, use dried guajillo and ancho chilies soaked in hot water before blending.
If time is short, pre-cooked shredded beef or leftover brisket can be used as a shortcut.
Adjust the spice level in the birria spice mix to suit your preference.
Consomé can be seasoned further with lime, onions, and cilantro for enhanced flavor.
Butter the bread well to achieve a crispy, golden exterior on the grilled cheese.