Description
A rich and flavorful recipe for Birria Grilled Cheese Dippers featuring tender shredded beef cooked in a spiced birria broth, melted sharp cheddar cheese, and toasted sourdough bread. Served with warm consomé for dipping, this dish combines the savory depth of traditional birria with the comforting appeal of grilled cheese sandwiches.
Ingredients
Scale
Birria Beef
- 2 cups shredded beef (chuck roast)
- 2 tablespoons birria spice mix
- Salt and pepper, to taste
- Oil, for searing
- Chilies (soaked), quantity as per soak instructions
- 2 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon oregano
- 2 tablespoons vinegar
- Water or beef broth, enough to cover beef (approx. 3-4 cups)
Sandwich
- 1 cup sharp cheddar cheese, shredded
- 4 slices sourdough or Texas toast
- Butter, for grilling
Consomé
- 1 cup consomé (beef broth)
Instructions
- Season and Sear the Beef: Season the chuck roast beef with salt and pepper. Heat oil in a pot over medium-high heat and sear the beef until browned on all sides, sealing in the juices and building flavor.
- Prepare and Simmer the Birria Broth: Blend soaked chilies, garlic, cumin seeds, oregano, and vinegar until smooth to create the birria spice mixture. Add this blend to the pot with the seared beef along with enough water or broth to cover. Simmer covered gently for about 3 hours, or until the beef is tender and infused with the rich birria flavor.
- Shred the Beef: Remove the beef from the pot, shred it finely using forks, and return it to the pot along with some of the flavorful broth to keep it moist and tender.
- Assemble the Sandwiches: Take the sourdough or Texas toast slices and layer shredded beef and shredded sharp cheddar cheese between two slices to form sandwiches.
- Grill the Sandwiches: Butter the outside of each sandwich. Heat a skillet or griddle over medium heat and grill the sandwiches until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
- Serve with Consomé: Warm the consomé (beef broth) and serve it hot alongside the grilled cheese sandwiches for dipping, enhancing each bite with deep, savory broth flavor.
Notes
- Soaking dried chilies in hot water for 15-20 minutes before blending helps soften them and makes blending easier.
- You can prepare the birria beef a day ahead and refrigerate; reheat gently with broth before assembling sandwiches.
- For extra richness, add a bit of the broth to the shredded beef before assembling sandwiches.
- Use a heavy-bottomed skillet or griddle for even grilling of the sandwiches.
- Consomé can be seasoned to taste with salt, lime, or chopped cilantro for added flavor variety.
