Description
Birria Grilled Cheese Dippers combine tender, slow-simmered shredded beef with melted sharp cheddar cheese inside crispy sourdough or Texas toast. Served alongside rich consomé for dipping, this indulgent recipe balances deep Mexican flavors with comforting grilled cheese goodness, perfect as an appetizer or hearty snack.
Ingredients
Scale
Beef and Broth
- 2 cups shredded beef (from chuck roast)
- 2 tablespoons birria spice mix
- 1 cup consomé (beef broth)
Sandwich
- 4 slices sourdough or Texas toast
- 1 cup sharp cheddar cheese, shredded
Other
- Salt and pepper, to taste
- Oil, for searing
- Butter, for grilling sandwiches
- Chilies (soaked), quantity as per spice mix instruction
- Garlic, amount included in spice mix
- Cumin seeds, amount included in spice mix
- Oregano, amount included in spice mix
- Vinegar, small splash for marinade
- Water or additional broth, for simmering
Instructions
- Season and Sear Beef: Season the chuck roast beef with salt and pepper. Heat oil in a pan over medium-high heat and sear the beef until it is browned on all sides, locking in flavor.
- Prepare Birria Sauce and Simmer: Blend soaked chilies, garlic, cumin seeds, oregano, and vinegar until smooth to create a rich birria sauce. Add this sauce to the pot along with water or beef broth. Cover and simmer gently for about 3 hours or until the beef becomes tender and easy to shred.
- Shred Beef: Remove the tender beef from the pot and shred it finely. Return the shredded beef to the pot with some cooking broth to keep it moist and flavorful.
- Assemble Sandwiches: Layer shredded beef and shredded sharp cheddar cheese between slices of sourdough or Texas toast to form sandwiches.
- Grill the Sandwiches: Heat a skillet over medium heat and melt butter. Grill the sandwiches in the butter, cooking until the bread is golden brown and the cheese has melted into gooey perfection.
- Serve with Consomé: Serve the grilled cheese dippers hot with a side of warm consomé (beef broth) for dipping, enhancing the rich, savory flavors of the birria beef.
Notes
- Use quality chuck roast for the best texture and flavor in the birria beef.
- Soak dried chilies overnight or in hot water to soften before blending.
- If consomé is unavailable, a well-seasoned beef broth can be used as a substitute.
- Butter can be replaced with oil for a lighter grilled sandwich.
- Leftover birria beef can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican