Description
Spicy Mexican birria grilled cheese melds rich, tender braised beef with melted cheese in a crispy, golden sandwich. Comfort meets culinary excitement as traditional birria flavors elevate this classic American favorite, promising you a mouthwatering experience with each savory bite.
Ingredients
Scale
Meat:
- 5–6 Beef Short Ribs
Spices and Seasonings:
- 1.5 tablespoons Kosher Salt
- 2 tablespoons Black Pepper
- 1.5 tablespoons Garlic Powder
- 1.5 tablespoons Mexican Oregano
- 1 tablespoon Sea Salt
Chiles and Aromatics:
- 3 Ancho Chiles (stemmed & seeded)
- 3 Guajillo Chiles (stemmed & seeded)
- 0.5 White Onion (sliced)
- 0.5 cup Red Onions (chopped)
- 8–10 Garlic Cloves
- 2 Cinnamon Sticks
- 2 Bay Leaves
Additional Ingredients:
- Canola Oil (as needed)
- 2 cups Water
- 2–3 cups Beef Broth
- 3 cups Shredded Jack Cheese
- 0.5 cup Cilantro (chopped)
- Thick Cut Sliced Bread
Instructions
- Fire up the grill to 375°F and heat a Dutch oven for 3-4 minutes to prepare for the chile roasting process.
- Carefully char ancho and guajillo chiles along with garlic cloves in the Dutch oven for 30-45 seconds per side, developing deep, smoky flavors. Pour water and simmer for 7-8 minutes, then remove from heat.
- Transform the roasted chiles, garlic, onion, and chipotle into a silky, vibrant sauce by blending until completely smooth. Transfer the mixture to a separate bowl.
- Generously season short ribs with salt, pepper, and garlic powder. Sear the meat in the Dutch oven until achieving a rich, caramelized exterior. Introduce the chile paste, beef broth, and braising seasonings, then slow-cook for 3.5-4.5 hours until meat becomes incredibly tender.
- Remove bones, bay leaves, and cinnamon sticks from the braised meat. Strain the sauce to create a pristine consommé, then meticulously shred the beef into succulent pieces.
- Heat a skillet with oil and butter. Construct the grilled cheese by layering bread, cheese, shredded beef, and additional cheese. Grill until achieving a golden-brown, crispy exterior on both sides.
- Present the grilled cheese alongside the consommé, garnishing with fresh red onions and chopped cilantro for a vibrant, aromatic finish.
Notes
- Choose short ribs with good marbling for extra tenderness and rich flavor that melts in your mouth during slow cooking.
- Toast chilies carefully to release deep, smoky aromatics without burning, which can create bitter undertones in the sauce.
- Strain the consommé through a fine-mesh sieve to ensure a silky, clean broth without any unwanted beef bits or spice particles.
- Try cheese varieties like Oaxaca, Chihuahua, or monterey jack for different melting characteristics and flavor profiles in the grilled cheese.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg