Print

Savory Birria Grilled Cheese Recipe with Rich Consommé Dip

birria grilled cheese - featured image
Print Recipe

A cozy and indulgent grilled cheese sandwich filled with slow-cooked birria beef and melty cheese, served with a rich consommé dip perfect for casual gatherings or comfort meals.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 white onion, quartered
  • 4 garlic cloves, smashed
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 4 cups beef broth (low sodium preferred)
  • 8 slices rustic white bread or bolillo rolls
  • 2 cups shredded Oaxaca cheese (or mozzarella)
  • 1 cup shredded sharp cheddar cheese
  • Butter, softened (for spreading on bread)
  • Chopped fresh cilantro (optional garnish)
  • Diced onions (optional garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes, turning frequently until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. Drain the chiles (reserve soaking water). In a blender, combine softened chiles, onion quarters, garlic cloves, oregano, cumin, cinnamon, and a pinch of salt. Add about 1 cup of the reserved soaking water and blend until smooth.
  3. Place beef chunks in a large heavy-bottomed pot or Dutch oven. Pour the chile sauce over the meat, add bay leaves and beef broth. Stir gently to combine. Bring to a simmer over medium heat, then reduce to low and cover. Cook gently for 2.5 to 3 hours until beef is fork-tender and shreds easily.
  4. Carefully remove the beef from the pot with a slotted spoon and shred with two forks. Return shredded meat to the pot to soak in the consommé and keep warm on low heat.
  5. Butter one side of each bread slice. On the unbuttered side, layer shredded Oaxaca cheese, cheddar, and a generous amount of shredded birria meat. Top with another slice of bread, buttered side out.
  6. Heat a cast iron skillet over medium heat. Place sandwiches and cook for 3–4 minutes per side until golden brown and cheese is melted. Press down gently with a spatula to compact the sandwich and encourage even toasting.
  7. Ladle warm consommé into small bowls for dipping. Garnish sandwiches with chopped cilantro and diced onions if desired. Serve lime wedges on the side.

Notes

If consommé is too thick, add a splash of beef broth to loosen before serving. Use gluten-free bread for gluten-free option. Vegan cheeses can substitute dairy cheeses for dairy-free version. Avoid burning chiles when toasting to prevent bitterness. Reheat sandwiches in skillet to maintain crispiness; avoid microwave.

Nutrition

Keywords: birria, grilled cheese, consommé, Mexican, comfort food, beef, melted cheese, dip, easy recipe

Find it online: https://blairrecipes.com/savory-birria-grilled-cheese-recipe-with-rich-consomm-e-dip-easy-and-perfect/