Birria Grilled Cheese
A delectable fusion of slow-cooked birria and melted cheese, encased in crispy Texas toast. Perfect for cozy nights and casual gatherings.
Ingredients
For the Birria
- 1 tablespoon olive oil A hint of richness
- 3 pounds chuck roast Tender and juicy
- 1 tablespoon beef bouillon powder (or 1 bouillon cube) Enhances the beef flavor
- 1 can (28 ounces) enchilada sauce, red Adds a spicy kick
For the Grilled Cheese Assembly
- 1/2 cup unsalted butter, divided For that golden crust
- 20 slices Texas toast Thick and fluffy
- 1 medium white onion, finely diced, divided Adds crunch and sweetness
- 2 1/2 cups queso fresco, divided Creamy and crumbly
- 2 1/2 cups mozzarella cheese, shredded, divided Melty goodness
- 2 teaspoons chopped cilantro, divided Fresh and fragrant
Instructions
Preparing the Shredded Beef
- Heat a large cast-iron skillet over medium-high heat. Add the olive oil and sear the chuck roast on each side for 3-5 minutes until it develops a nice golden crust.
- Transfer the roast to a crockpot, adding the beef bouillon and enchilada sauce. Set it on low for 10 hours until the beef is tender and easily shredded.
- Once cooked, shred the beef and return it to the flavorful juices.
Grilled Cheese Assembly
- Butter one side of each slice of Texas toast.
- In a skillet, place the buttered side down and layer it with the shredded beef, diced onion, a generous serving of both cheeses, and a sprinkle of cilantro.
- Cap it off with another slice of Texas toast, buttered side up.
- Cook until both sides are golden and the cheese is melted, about 5-7 minutes per side, then serve with the rich beef juices for dipping.
Notes
For best results, ensure the roast is well-seasoned. Consider adding jalapeños or sliced avocado for extra freshness. Experiment with different types of cheese for unique taste.