Description
Birria Grilled Cheese Dippers are a flavorful fusion of tender, slow-cooked shredded beef spiced with traditional birria flavors, layered with sharp cheddar cheese, and sandwiched between crispy toasted sourdough. Served with a rich consomé for dipping, this recipe offers the perfect comforting and savory snack or meal with a delightful Mexican twist.
Ingredients
Scale
Beef and Birria Spice
- 2 cups shredded beef (chuck roast)
- 2 tablespoons birria spice mix
- Salt and pepper, to taste
- 2 tablespoons oil (for searing)
- Water or beef broth, enough to cover beef in pot
Consomé and Sauce
- Dried chilies (for soaking, quantity not specified, approximately 4-5 dried guajillo or ancho chilies)
- 2 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 tablespoon vinegar
- 1 cup consomé (beef broth)
Sandwich Assembly
- 1 cup sharp cheddar cheese, shredded
- 4 slices sourdough or Texas toast
- Butter, for grilling
Instructions
- Season and Sear Beef: Season the chuck roast generously with salt and pepper. Heat oil in a pot over medium-high heat, then sear the beef on all sides until beautifully browned to develop rich flavor.
- Prepare Birria Sauce: Soak the dried chilies in warm water until soft. In a blender, combine soaked chilies, garlic, cumin seeds, oregano, and vinegar; blend until smooth. Add this mixture to the pot with the browned beef along with enough water or broth to cover. Bring to a simmer, cover the pot, and cook gently for about 3 hours until the beef is tender and flavorful.
- Shred Beef: Remove the beef from the pot and shred it finely using two forks. Return the shredded beef to the pot with some of the cooking broth to keep it moist and flavorful.
- Assemble Sandwiches: Butter the slices of sourdough or Texas toast on one side. On the unbuttered side, layer shredded beef and a generous amount of shredded cheddar cheese. Top with another slice of bread, buttered side out.
- Grill Sandwiches: Heat a skillet or griddle over medium heat. Grill the assembled sandwiches until the bread is golden brown and crispy, and the cheese is melted, about 3-4 minutes per side.
- Serve: Cut the grilled cheese sandwiches into dippers or quarters. Serve hot with warm consomé for dipping, enhancing the rich flavors and creating a delightful eating experience.
Notes
- For authentic birria flavor, use dried guajillo or ancho chilies in the sauce.
- You can prepare the birria beef a day ahead and refrigerate it; reheat gently with broth before assembling sandwiches.
- Use good-quality sharp cheddar for the best melty, tangy taste that contrasts the rich beef.
- Butter the bread liberally to achieve a crisp, golden grilled exterior.
- The consomé can also be enjoyed as a flavorful soup alongside the dippers.
