Birria Grilled Cheese combines slow-cooked, shredded beef drenched in red enchilada sauce, topped with onions, queso fresco, mozzarella cheese, and cilantro, all grilled between two slices of Texas toast. It’s a delightfully messy and flavorful sandwich!
What is Birria?
Birria is a traditional Mexican meat stew known for its rich flavor and deep red color, thanks to a blend of chiles and spices. While traditionally made with goat meat and served with corn tortillas, this recipe uses beef for a juicy and tender filling after slow-cooking for 10 hours.
Ingredients
- Meat: Opt for a cut like chuck roast for its tenderness after slow cooking in enchilada sauce. Pre-cooked shredded beef is also an option available in some supermarkets.
- Enchilada Sauce: Cooking the beef in enchilada sauce makes it incredibly tender and flavorful. Homemade enchilada sauce is recommended for the best taste, but store-bought works as well.
- Bread: Thick slices of Texas Toast are ideal, but any hearty bread will work to hold all the delicious fillings.
- Queso Fresco: A soft, crumbly white cheese with a mild flavor, queso fresco can be homemade or store-bought.
- Cilantro: Adding cilantro enhances the flavor, though it’s optional based on preference.
Do I Have to Sear the Beef?
Searing the beef before slow cooking isn’t mandatory, but it does enhance the flavor significantly.
Can I Make the Birria Grilled Cheese Spicier?
Yes, for an extra kick, add cayenne pepper or chipotle peppers to the slow cooker with the chuck roast.
Can I Make Birria Grilled Cheese Ahead of Time?
The beef can be prepared in advance and stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months. Ensure you remove as much air as possible before freezing.
Can I Buy Birria?
Yes, pre-made birria can be found in the refrigerated section of grocery stores. It’s a quick alternative that still results in a delicious grilled cheese.
Ingredients
Shredded Beef:
- 1 tablespoon olive oil
- 3 pounds chuck roast (1.4 kg)
- 1 tablespoon beef bouillon powder, or 1 bouillon cube
- 1 can (28 ounces / 800 g) red enchilada sauce
Grilled Cheese:
- ½ cup (1 stick / 110 g) unsalted butter, divided
- 20 slices Texas toast
- 1 medium white onion, finely diced, divided
- 2½ cups (300 g) queso fresco, divided
- 2½ cups (280 g) mozzarella cheese, shredded, divided
- 2 teaspoons chopped cilantro, divided
Instructions
Shredded Beef:
- Heat oil in a large cast-iron skillet over medium-high heat.
- Sear the chuck roast on each side until browned (3-5 minutes per side).
- Transfer the seared beef to a crockpot. Add bouillon powder and enchilada sauce.
- Cover and slow cook on low for 10 hours, or until the meat is tender and pulls apart easily.
- Remove the chuck roast from the slow cooker and shred with two forks. Return the shredded meat to the juices in the slow cooker.
Grilled Cheese:
- Preheat a skillet to medium-high heat.
- Butter one side of each bread slice.
- Place the bread, buttered side down, in the skillet. Top with ½ cup shredded beef, about 1 tablespoon of diced white onions, ¼ cup queso fresco, ¼ cup mozzarella, cilantro, and another slice of bread, buttered side up.
- Cook over medium-low heat for 5-7 minutes per side until golden brown and the cheese is melted.
- Remove from skillet and serve with leftover juices from the slow cooker for dipping.
Notes
*Using store-bought or pre-made shredded beef (Birria) reduces the preparation time to about 20 minutes.
