Birria Grilled Cheese

Birria grilled cheese is a delightful fusion dish that combines the richness of traditional Mexican birria with the comfort of a classic grilled cheese sandwich. Tender, shredded birria meat—often beef or lamb—cooked in savory and aromatic spices. Sandwiched between slices of buttery, toasted bread with melted cheese. The birria grilled cheese is typically served with a side of consommé. The flavorful broth from the birria, perfect for dipping the sandwich for an extra burst of rich and savory flavors.

Why do we use chuck roast for birria grilled cheese?

Chuck roast is an excellent cut for braising due to its rich marbling and abundant connective tissue. The connective tissues in the meat break down during the slow, moist cooking of braising, transforming tough fibers into gelatinous strands. This process not only ensures a moist and tender texture but also enhances the overall taste of the meat. Additionally, the relatively low cost of chuck roast makes it an economical choice for creating delectable and hearty braised dishes.

Cheese that yields the best cheese pull

When it comes to achieving an impressive “cheese pull,” certain types of cheese are known for their stretchy qualities. Here are a few cheeses renowned for their excellent melting capabilities and optimal cheese pull:

  • Mozzarella: This cheese, particularly fresh mozzarella or low-moisture mozzarella, is celebrated for its ability to create satisfying cheese pulls. It’s a common choice for pizzas and many dishes requiring that classic cheese stretch.
  • Monterey Jack: Known for its mild flavor and excellent melting properties, Monterey Jack cheese melts easily and produces a good cheese pull. Making it a popular choice in Tex-Mex dishes and quesadillas.

These cheeses are known for their excellent melting properties. They are often chosen for dishes like pizzas, grilled cheese sandwiches, cheeseburgers, and other recipes where a gooey, stringy, and appealing cheese pull is desired.

Types of peppers to use for birria grilled cheese

In this recipe, I used 3 different types of peppers. Two of them are dried peppers and one of them is a wet canned pepper.

  • Chili de arbol: this is a small dried red chili which caries a lot of spice. This chili is a staple in Mexican cuisine, contributing not only heat but also a robust flavor that can range from fruity to intensely fiery.
  • Guajillo chili: These dried chilies, 3 to 6 inches in length, have a dark, reddish-brown color and shiny skin. Guajillo’s contribute a depth to dishes, offering a fruity, tangy flavor with notes of tea and a mild, smoky sweetness.
  • Chilies in adobo sauce: These are smoked, dried jalapeño peppers that have been rehydrated and stewed in a tangy and slightly sweet tomato-based sauce.

Birria Grilled Cheese

This birria grilled cheese is one of the decadent things you will ever have.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine American, Mexican

Ingredients
  

  • 2 lbs chuck roast
  • 1 onion
  • 5 cloves garlic
  • tbsp tomato paste
  • 1 L beef broth
  • 3 guajillo chilies
  • 3 chili de arbol
  • 3 chipotle peppers in adobo sauce
  • 1 tbsp dried oregano
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 cup shredded monterey jack cheese
  • cilantro
  • 1 loaf bread
  • 2 tbsp mayo

Instructions
 

  • Into a hot pan, sear your chuck roast on both sides. About 3 minutes each side, no need to cook it through.
    2 lbs chuck roast
  • Add oil into a pressure cooker, then sauté onions, garlic, and tomato paste for 1 minute.
    1 onion, 5 cloves garlic, 1½ tbsp tomato paste
  • Add seared beef back into the pot along with beef stock.
    1 L beef broth
  • Remove seeds from dried chilies and add them into the pot.
    3 guajillo chilies, 3 chili de arbol, 3 chipotle peppers in adobo sauce
  • Add oregano, cinnamon, and bay leaves.
    1 tbsp dried oregano, 3 bay leaves, 1 cinnamon stick
  • Pressure cook on high for 1 hour.
  • Remove meat and shred.
  • Remove aromatics and strain out remaining vegetables.
  • Blend vegetables until smooth then add them back into the broth. Keep over a simmer.
  • Cut your bread and spread on a layer of mayo on each slice.
    1 loaf bread, 2 tbsp mayo
  • Place your bread, mayo side down on a low heat pan.
  • Add shredded cheese, beef, onions, and cilantro. Top with the second slice of bread keeping the mayo side facing up.
    1 cup shredded monterey jack cheese, cilantro
  • Once golden brown, flip and continue cooking until cheese is fully melted.
  • Serve sandwich with some more of the broth as a dip.
Keyword birria, cheese, grilled, mexican, tacos

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2 Comments

  1. 5 stars
    Can I use a crockpot if I don’t have a pressure cooker? If so, how long should the meat cook in the crockpot?

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