Birria Grilled Cheese
A delicious fusion of traditional birria flavors blended into a comforting grilled cheese sandwich, perfect for chilly evenings.
Ingredients
For the Birria
- 1 tablespoon olive oil
- 3 pounds chuck roast For shredding
- 1 tablespoon beef bouillon powder or 1 bouillon cube
- 1 can (28 ounces) red enchilada sauce
For the Grilled Cheese
- 1/2 cup unsalted butter, divided For buttering the Texas toast
- 20 slices Texas toast For the sandwich base
- 1 medium white onion, finely diced, divided
- 2 1/2 cups queso fresco, divided For the cheesy filling
- 2 1/2 cups mozzarella cheese, shredded, divided For the cheesy filling
- 2 teaspoons chopped cilantro, divided
Instructions
Prepare the Beef
- Heat a large cast-iron skillet over medium-high heat and add olive oil.
- Sear the chuck roast on each side for about 3-5 minutes until golden brown.
- Transfer the roast to a crockpot, sprinkle in beef bouillon, and pour over red enchilada sauce.
- Set the crockpot to low and cook for about 10 hours or until the beef can be easily shredded.
- Once cooked, shred the beef and mix it back into the juices.
Assemble the Grilled Cheese
- Butter one side of each slice of Texas toast generously.
- Heat a skillet over medium-low heat and lay down the buttered side of the first slice.
- Layer a generous amount of shredded birria, diced onion, queso fresco, mozzarella, and cilantro on top.
- Top with another slice of Texas toast, buttered side up.
- Cook until the first side is golden brown, about 5-7 minutes, then flip and cook the other side.
Serve
- Serve the grilled cheese alongside the beef juices for dipping.
Notes
Ensure the chuck roast is well-seared before slow cooking for optimum flavor. Try different types of bread like sourdough or brioche for an interesting twist.