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Ultimate Crispy Beef Birria Grilled Cheese & Dipping Broth

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Experience a flavor explosion with the Ultimate Crispy Beef Birria Grilled Cheese & Dipping Broth, where tender, slow-cooked birria meets gooey cheese in a perfectly grilled sandwich. Paired with a rich dipping broth, this dish elevates comfort food to an unforgettable level.

Ingredients

  • Beef Chuck Roast
  • Dried Chiles (guajillo, ancho, arbol)
  • Onion
  • Garlic
  • Bay Leaves
  • Mexican Oregano
  • Cumin
  • Coriander
  • Cloves
  • Black Peppercorns
  • Beef Broth
  • Apple Cider Vinegar or Lime Juice
  • Sourdough Bread
  • Oaxaca Cheese
  • Monterey Jack Cheese
  • Butter or Mayonnaise

Instructions

  1. Sear the Beef: Pat your beef chuck roast dry and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef and set aside.
  2. Prepare the Chiles and Sauce: Briefly toast the dried guajillo, ancho, and arbol chiles in the dry pot until fragrant, about 30 seconds per side. Remove, then remove stems and seeds. Rehydrate them by soaking in hot water for 15-20 minutes until softened.
  3. Blend the Birria Sauce: In a blender, combine the rehydrated chiles, half an onion, garlic cloves, bay leaves, Mexican oregano, cumin, coriander, cloves, black peppercorns, and 2 cups of beef broth (plus the splash of apple cider vinegar or lime juice if using). Blend until completely smooth.
  4. Cook the Birria: Pour the blended sauce over the seared beef in the Dutch oven (or transfer to a slow cooker or Instant Pot). Add enough additional beef broth or water to just cover the beef. Bring to a simmer on the stovetop, then cover tightly and cook until the beef is fall-apart tender.
  5. Shred the Beef and Strain Consommé: Once cooked, remove the beef from the pot and shred it using two forks. It should be very easy to pull apart. Strain the remaining liquid (the consommé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Skim off some of the flavorful red fat from the top of the consommé – save this for grilling the sandwiches! Discard the solids.
  6. Prep Your Bread: Spread one side of each slice of sourdough bread generously with softened butter or mayonnaise. Alternatively, for extra birria flavor, dip the buttered side of the bread into the reserved birria fat from the consommé.
  7. Build the Sandwich: Place two slices of bread, buttered-side down, on a clean surface. Layer cheese on one slice, then a generous amount of the shredded birria beef (make sure it's drained well to prevent sogginess). Top with more cheese, then place the other slice of bread on top, buttered-side up.
  8. Grill to Perfection: Heat a large non-stick skillet or griddle over medium heat. Place the sandwich in the hot skillet. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is beautifully melted and gooey. You might need to adjust the heat to ensure even browning without burning.
  9. Warm the Dipping Broth: While the sandwich cooks, gently warm the strained birria consommé in a small saucepan over low heat.
  10. Slice and Serve: Once the grilled cheese is perfectly golden and melted, remove it from the skillet. Let it rest for a minute, then slice it in half.
  11. Dip and Devour: Serve immediately with a warm bowl of the birria consommé on the side for dipping. Garnish with fresh cilantro and diced white onion if desired!

Nutrition

Keywords: Make the birria ahead for better flavor, don't skimp on the birria fat for grilling, and control the heat while grilling to achieve the perfect crispy exterior. Experiment with cheese blends for added flavor.

Find it online: https://crumella.com/ultimate-crispy-beef-birria-grilled-cheese-dipping-broth/