Description
This Birria Grilled Cheese Sandwich recipe combines rich, tender braised beef short ribs with a smoky chile paste and melty Jack cheese all sandwiched in thick cut bread and grilled to golden perfection. Serve the sandwiches with a flavorful consomme for dipping, topped with fresh red onions and cilantro for a delicious Mexican-inspired meal perfect for sharing.
Ingredients
Scale
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
Chiles
- 3 ancho chiles, stemmed & seeded
- 3 guajillo chiles, stemmed & seeded
- ¼ cup Chipotle in Adobo
- ½ white onion, sliced
- 8–10 garlic cloves
- 2 cups Water
Braising + Seasonings
- 2–3 cups beef broth
- 1.5 tablespoons Mexican oregano
- 2 tablespoons black pepper
- 1 tablespoon 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
Instructions
- Make Chile Paste: Preheat your fire to medium-high (around 375°F). Place a Dutch oven over the fire and let it preheat for 3-4 minutes. Add ancho chiles, guajillo chiles, and garlic cloves to the pot and char each side for 30-45 seconds. Then add water and let it simmer for 7-8 minutes. Remove from heat, transfer chiles, garlic, sliced onion, and chipotle in adobo to a food processor and blend until smooth. Pour the resulting paste into a bowl.
- Prepare and Sear Beef: Coat the short ribs with canola oil and season liberally with kosher salt, black pepper, and garlic powder. Heat the cleaned Dutch oven over the fire and sear the beef on all sides until browned, working in batches if necessary.
- Braise the Beef: Add all short ribs back into the Dutch oven with the chile paste, beef broth, Mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves. Cover and simmer over medium-low heat for 3.5-4.5 hours until the beef is fork tender, skimming off excess fat as needed.
- Strain and Shred Beef: Once tender, remove the beef and strain the braising liquid to create a clear consomme, placing it in a separate bowl. Discard bones, cinnamon sticks, and bay leaves. Shred the beef finely and set aside.
- Prepare for Grilling: Preheat a cast iron skillet over medium-high heat (around 350°F). Add a mix of oil and clarified butter to the skillet about 2 minutes before cooking.
- Assemble the Sandwich: Lay a slice of thick cut bread on a flat surface, cover with a handful of shredded Jack cheese, followed by shredded beef, then another layer of cheese. Top with a second slice of bread.
- Grill the Sandwich: Place the assembled sandwich onto the skillet and toast each side for 45-60 seconds or until golden brown and the cheese is melted. Repeat for remaining sandwiches.
- Serve: Pour the consomme into bowls, garnish with chopped red onions and cilantro. Slice the Birria Grilled Cheese sandwiches and serve alongside the consomme for dipping. Enjoy!
Notes
- For a spicier chile paste, add more chipotle in adobo or include some of the seeds from the dried chiles.
- Use clarified butter along with oil in the skillet for extra delicious browning and flavor when grilling the sandwiches.
- If you don’t have a Dutch oven, a heavy-bottomed pot with a lid can work for braising the beef.
- Let the sandwiches rest for a minute after grilling to allow the cheese to set slightly and avoid spilling.
- Leftover shredded birria beef can be stored refrigerated for up to 3 days and reheated for other meals.
- Serve with lime wedges for an optional fresh citrus squeeze over the consomme and sandwiches.
