There’s something about a grilled cheese sandwich that just feels like a warm hug—it’s pure comfort. But throw in some birria, and suddenly, you’re not just eating; you’re embarking on a flavor adventure. Imagine the savory dance of spicy, slow-cooked beef mingling with ooey-gooey cheese between crispy, toasted bread—it’s a party in your mouth that only gets better with every bite.
Steps
- Preheat your fire to medium-high heat (around 375F) and heat a Dutch oven over the fire for 3-4 minutes. Char the ancho chiles, guajillo chiles, and garlic cloves for 30-45 seconds on each side.
- Add water to the Dutch oven and simmer the charred ingredients for 5-7 minutes. Remove from heat and blend the chiles, garlic, onion, and chipotle peppers until smooth, then set the paste aside.
- Season the beef short ribs with salt, pepper, and garlic powder. Heat oil in the Dutch oven and sear the beef on all sides until they turn golden brown.
- Add the chile paste, beef broth, and seasonings to the pot with the seared beef. Cover and let it simmer over low heat for 3.5-4.5 hours until the beef is tender, skimming excess fat as needed.
- Once the beef is cooked, remove it from the pot and discard the bones, bay leaves, and cinnamon sticks. Strain the broth to create consommé and shred the beef into bite-sized pieces.
- Preheat a cast iron skillet to medium heat (about 350F) for 2-3 minutes. Spread clarified butter or oil on one side of each slice of bread.
- Assemble the sandwiches by layering shredded Jack cheese, birria beef, additional cheese, and another slice of bread. Toast the sandwiches in the skillet for 45-60 seconds per side until golden brown and the cheese melts.
- Serve the sandwiches with a side of consommé, garnished with chopped onions and cilantro. Enjoy your flavorful birria grilled cheese sandwiches!
Ingredients
- Beef Short Ribs: 5-6 pieces
- Kosher Salt: 1.5 tablespoons
- Black Pepper: 1.5 tablespoons
- Garlic Powder: 1.5 tablespoons
- Canola Oil: as needed
- Ancho Chiles: 3, stemmed and seeded
- Guajillo Chiles: 3, stemmed and seeded
- Chipotle Peppers in Adobo: 1/4 cup
- White Onion: 1/2, sliced
- Garlic Cloves: 8-10
- Water: 2 cups
- Beef Broth: 2-3 cups
- Mexican Oregano: 1.5 tablespoons
- Black Pepper: 2 tablespoons
- Sea Salt: 1 tablespoon
- Cinnamon Sticks: 2
- Bay Leaves: 2
- Shredded Jack Cheese: 3 cups
- Red Onions: 1/2 cup, chopped
- Cilantro: 1/2 cup, chopped
- Thick Cut Sliced Bread: as needed
- Clarified Butter, Olive Oil, or Beef Tallow: for toasting
FAQ
- What is Birria?
- Birria is a traditional Mexican dish that originates from Jalisco, known for its rich flavors and tender, slow-cooked meat. It’s become popular in Texas cities like El Paso and San Antonio, reflecting the region’s strong Mexican culinary heritage.
- Can I substitute the cheese in Birria Grilled Cheese?
- Certainly! Feel free to experiment with different cheeses. You can try Oaxaca cheese, Pepper Jack cheese, or even a combination of American cheeses to suit your taste.
- What type of bread works best for Birria Grilled Cheese?
- Thick-cut slices of bread, such as Texas toast, are ideal. The durability of these slices helps contain the juicy birria meat and melted cheese effectively.
- How should I store and reheat leftovers?
- Store leftover birria meat in an airtight container or a freezer-safe container in the fridge. Reheat the meat in the consommé on the stovetop or microwave to keep it moist. Grilled cheese sandwiches are best reheated in a skillet or air fryer to regain the crispy texture of the bread.
- What are some good side dishes to serve with Birria Grilled Cheese?
- Enhance your Birria Grilled Cheese experience with comforting sides like crispy French fries, tater tots, or sweet potato fries.
Tips
- Ensure Proper Charring of Chiles: When preparing the chile paste, make sure to char the ancho and guajillo chiles properly. This step enhances the depth of flavor in the paste, contributing to the overall taste of the birria beef.
- Use a Sturdy Bread: Opt for thick-cut slices of bread, such as Texas toast, to hold the juicy birria meat and melted cheese without becoming soggy.
- Reheat for Best Texture: If you have leftovers, reheat the grilled cheese sandwiches in a skillet or air fryer. This method helps revive the crispy texture of the bread, unlike microwaving, which may make it soggy.
- Experiment with Cheese Varieties: While Jack cheese is recommended, feel free to experiment with other cheese types like Oaxaca or Pepper Jack to add different flavor profiles to your sandwich.
Equipment
- Dutch Oven – Essential for braising the beef and simmering the chiles.
- Food Processor – Necessary for blending the chiles and other ingredients into a smooth paste.
- Cast Iron Skillet – Used to grill the sandwiches.
- Fire/Heat Source – A medium-high heat source (like a fire pit or outdoor grill) for cooking.
