Savory Birria Grilled Cheese Recipe with Rich Consommé Dip
A comforting and indulgent grilled cheese sandwich filled with tender birria meat and melted cheese, served with a rich, smoky consommé dip perfect for dipping.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded cooked beef (preferably chuck roast slow-cooked in birria spices)
- Dried guajillo chilies (rehydrated and blended into the consommé)
- Garlic cloves, minced
- Onion, roughly chopped
- Ground cumin
- Ground oregano
- Bay leaves
- 4 thick slices sturdy bread (like sourdough or telera rolls)
- 1½ cups shredded Oaxaca or mozzarella cheese
- 2 tablespoons softened butter
- 4 cups beef broth (homemade or low-sodium store-bought)
- Dried ancho chilies, soaked and blended
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Birria Meat: Slow-cook about 2 pounds (900 g) of chuck roast with rehydrated guajillo and ancho chilies, garlic, onion, cumin, oregano, bay leaves, and beef broth. Simmer gently for 3-4 hours until the meat is tender enough to shred. (Skip if using pre-made birria.)
- Make the Consommé: In a large pot, combine 4 cups beef broth, blended soaked ancho and guajillo chilies (about ½ cup), tomato paste, and 1 teaspoon apple cider vinegar. Bring to a simmer over medium heat and cook for 20-25 minutes. Season with salt and pepper to taste. Keep warm on low heat.
- Shred the Meat: Remove birria meat from the pot with tongs or a slotted spoon, letting excess liquid drip back into the consommé. Shred the meat finely with two forks and set aside.
- Assemble the Sandwiches: Butter one side of each bread slice generously. On the unbuttered side, layer shredded birria meat and shredded cheese. Top with another slice of bread, buttered side out.
- Grill the Sandwiches: Heat a cast iron skillet or non-stick pan over medium heat. Cook sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted.
- Serve: Cut sandwiches in half and serve immediately with warm consommé for dipping.
Notes
Use medium heat to avoid burning bread before cheese melts. Butter bread generously for a crispy crust. Drain birria meat well to prevent soggy sandwiches. Simmer consommé low and slow for best flavor. Let sandwich cool slightly before dipping to avoid burning. For gluten-free, substitute bread with gluten-free loaf or flatbread. Vegetarian version uses sautéed mushrooms and jackfruit with vegetable broth consommé.
Nutrition
- Serving Size: 1 sandwich with cons
- Calories: 550
- Fat: 35
- Carbohydrates: 30
- Protein: 30
Keywords: birria, grilled cheese, consommé, Mexican, sandwich, comfort food, beef, dip, easy recipe