Birria Grilled Cheese Sandwiches
Let’s take a tasty trip to El Paso and San Antonio with my favorite Birria Grilled Cheese Sandwiches. If you love birria tacos, you’ll love these toasty sandwiches, possibly more! The recipe pairs the bold flavors of slow-cooked birria beef with your favorite comfort food, grilled cheese. No disrespect to traditional grilled cheese and tomato soup, but after tasting these sandwiches, you may never go back! Table of contents Why You’ll Love Birria Grilled CheeseIngredients Round-UpGrilled Cheese Sandwich AssemblyMore BirriaFAQs for birria grilled cheese sandwiches Why You’ll Love Birria Grilled Cheese Ingredients Round-UpGrilled Cheese Sandwich Assembly Grilled Cheese Sandwich Assembly Grilled Cheese Sandwich Assembly More Birria FAQs for birria grilled cheese sandwiches If you want to skip ahead to a visual on how to make an epic Birria Grilled Cheese, check out my YouTube video below! Why You’ll Love Birria Grilled Cheese If you’ve never tasted birria sauce, do your taste buds a favor and don’t wait another day. Infused with the juices from that slow-cooked braised beef, it’s a succulent sensation that’s impossible not to love. Fork-tender beef, braised for hours, is one of life’s greatest pleasures. It doesn’t get richer or more unforgettable as soon as you take your first bite. The flavorful broth doubles as the perfect dipping side of consommé. Honestly, the consommé is so good, you might want to drink it straight. Make plenty of braised beef because the leftovers are so versatile. Check out my Birria Baked Potato, Campfire Quesabirria Tacos, and Smoked Birria Burgers recipes for more birria inspiration! Ingredients Round-Up Beef – The recipe starts with the best beef short ribs simply seasoned with kosher salt, black pepper, and garlic powder. Chiles – The complex flavor and heat in the consomme come from a blend of ancho chiles, guajillo chiles, chipotle peppers in adobo, white onion, and garlic cloves. Braising + Seasonings – The flavor gets even more depth, undoubtedly from beef broth, Mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves. Grilled Cheese – Thick slices of bread, shredded Jack cheese, red onions, and then Mexican cilantro bring it all together in one freaking delicious package. Beef – The recipe starts with the best beef short ribs simply seasoned with kosher salt, black pepper, and garlic powder. Chiles – The complex flavor and heat in the consomme come from a blend of ancho chiles, guajillo chiles, chipotle peppers in adobo, white onion, and garlic cloves. Braising + Seasonings – The flavor gets even more depth, undoubtedly from beef broth, Mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves. Grilled Cheese – Thick slices of bread, shredded Jack cheese, red onions, and then Mexican cilantro bring it all together in one freaking delicious package. Now that you know what to get from the grocery store (or delivery!), let’s dive in and make these epic sandwiches over the fire cooking style. How to Make Birria Grilled Cheese Sandwiches First, preheat your fire to medium-high heat (around 375F). Next, heat up a Dutch oven over the fire for 3-4 minutes. Add the ancho chiles, guajillo chiles, and garlic cloves because they need to be charred for 30-45 seconds on each side. Once charred, pour the water into the Dutch oven and simmer for 5-7 minutes. Next, remove from heat, then blend the chiles, garlic, onion, and chipotle peppers in a food processor until smooth. Set the paste aside. Season your beef short ribs with salt, pepper, and garlic powder because, seriously, who doesn’t love that trio? Heat some canola or olive oil in the Dutch oven and sear the beef on all sides until golden brown. After the beef ribs are seared, add the chile paste, beef broth, and seasonings to the pot. Cover and then let it all simmer over low heat for 3.5-4.5 hours, until the beef is fork-tender. Skim excess fat from the top as it cooks. Once the beef is cooked and delightfully tender, carefully remove it from the pot. Next, discard the bones, bay leaves, and cinnamon sticks. Then strain the flavorful broth to create your tasty consommé. After that, shred the beef into bite-sized pieces using your gloved hands and set it aside in a separate bowl. You’ll also have to resist the strong temptation to devour it immediately! Grilled Cheese Sandwich Assembly Finally, to assemble the birria grilled cheese sandwiches, heat up a cast iron skillet to about 350F, a medium heat, for 2-3 minutes. Spread clarified butter, olive oil, or beef tallow on one side of each slice of bread. Layer shredded Jack cheese, the birria beef, more cheese, and a second slice of bread. Toast the sandwich in the skillet for 45-60 seconds per side, until golden brown and the cheese is fully melted. Repeat with the remaining sandwiches. Serve your sandwiches with a side of consommé, topped with your chopped onions and cilantro. Cheers! Enjoy your cheesy, toasty masterpieces! What to Serve with Birria Grilled Cheese Take your Birria Grilled Cheese experience to the next level with some comforting sides! You can’t go wrong with crispy French fries, tater tots, or sweet potato fries. Leftovers & Reheating Instructions Leftovers are undoubtedly a win here. Store any leftover birria meat in a freezer-safe container or airtight container in the fridge. Reheat the beef 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 revive the toasted bread. More Birria What is Birria Anyway? Birria is a traditional Mexican dish with roots in Jalisco, known for its bold flavors and tender, slow-cooked meat. In Texas, particularly in cities like San Antonio and El Paso, birria has gained a special place in the culinary scene due to the region’s rich Mexican heritage. Can I use different cheese? Absolutely! Get as creative as you like. Try Oaxaca cheese, Pepper Jack cheese, or even a mix of American cheeses for your tasty sandwiches. What kind of bread is best? Thick-cut slices of bread like Texas toast work great. The sturdiness helps hold all that juicy birria meat and melted cheese. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Beef: ▢ 5-6 Beef Short Ribs▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ Canola Oil as needed ▢ 5-6 Beef Short Ribs ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ Canola Oil as needed Chiles: ▢ 3 ancho chiles stemmed & seeded▢ 3 guajillo chiles stemmed & seeded▢ ¼ cup of Chipotle in Adobo▢ 1/2 white onion sliced▢ 8-10 garlic cloves▢ 2 cups of Water ▢ 3 ancho chiles stemmed & seeded ▢ 3 guajillo chiles stemmed & seeded ▢ ¼ cup of Chipotle in Adobo ▢ 1/2 white onion sliced ▢ 8-10 garlic cloves ▢ 2 cups of Water Braising + Seasonings: ▢ 2-3 cups beef broth▢ 1.5 tablespoons mexican oregano▢ 2 tablespoons black pepper▢ 1 tablespoons sea salt▢ 2 cinnamon sticks▢ 2 bay leaves ▢ 2-3 cups beef broth ▢ 1.5 tablespoons mexican oregano ▢ 2 tablespoons black pepper ▢ 1 tablespoons sea salt ▢ 2 cinnamon sticks ▢ 2 bay leaves Grilled Cheese: ▢ 3 cups Shredded Jack Cheese▢ ½ cup red onions chopped▢ ½ cup cilantro chopped▢ Thick Cut Sliced Bread ▢ 3 cups Shredded Jack Cheese ▢ ½ cup red onions chopped ▢ ½ cup cilantro chopped ▢ Thick Cut Sliced Bread Making Chile Paste Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull the dutch oven off of the heat. Add your chiles & garlic in the water plus your chopped onion and chipotle in adobo to a food processor. Blend until completely smooth. Pour your paste into a bowl. Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes. Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull the dutch oven off of the heat. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull the dutch oven off of the heat. Add your chiles & garlic in the water plus your chopped onion and chipotle in adobo to a food processor. Blend until completely smooth. Pour your paste into a bowl. Add your chiles & garlic in the water plus your chopped onion and chipotle in adobo to a food processor. Blend until completely smooth. Pour your paste into a bowl. Making the Birria Add your short ribs to a bowl with some oil and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Add all your short ribs to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium low heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.Once the beef is tender, pull it off, and strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. In a separate bowl, begin to shred your beef. Dispose of the bones, bay leaves and cinnamon sticks. Add your short ribs to a bowl with some oil and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Add your short ribs to a bowl with some oil and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Add all your short ribs to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium low heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed. Add all your short ribs to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium low heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed. Once the beef is tender, pull it off, and strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. Once the beef is tender, pull it off, and strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. In a separate bowl, begin to shred your beef. Dispose of the bones, bay leaves and cinnamon sticks. In a separate bowl, begin to shred your beef. Dispose of the bones, bay leaves and cinnamon sticks. Making Birria Grilled Cheese Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil and clarified butter to the skillet 2 minutes before cooking.Lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef then add some more shredded cheese and another slice of bread. Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches.Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Birria Grilled Cheese and serve with the consomme. Enjoy! Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil and clarified butter to the skillet 2 minutes before cooking. Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil and clarified butter to the skillet 2 minutes before cooking. Lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef then add some more shredded cheese and another slice of bread. Lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef then add some more shredded cheese and another slice of bread. Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches. Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches. Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Birria Grilled Cheese and serve with the consomme. Enjoy! Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Birria Grilled Cheese and serve with the consomme. Enjoy! Calories: 419kcal | Carbohydrates: 23g | Protein: 26g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 5335mg | Potassium: 577mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 102mg | Calcium: 749mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!