Irresistible Birria Grilled Cheese

This mouthwatering birria grilled cheese transforms traditional Mexican beef stew into an irresistible sandwich experience. The tender shredded beef combines with melty cheese between crispy sourdough slices, creating a flavor explosion that bridges culinary traditions in the most delicious way possible.

I first made this sandwich after having leftover birria from Sunday dinner. What started as a creative way to use leftovers quickly became the most requested meal in our house my husband now purposely asks me to make extra birria just for these sandwiches.

Ingredients

• Shredded beef birria: Already cooked and fork tender, the star ingredient that brings rich flavor from hours of slow cooking
• Oaxaca cheese: Traditional Mexican melting cheese with a mild flavor and impressive stretch, similar to mozzarella
• Unsalted butter: Essential for creating that perfectly golden crispy exterior on your sandwich
• Sourdough bread: Provides sturdy structure with a slight tang that complements the richness of the filling
• Optional consomé: For dipping, adds another layer of intense flavor and juiciness

Step-by-Step Instructions

Prepare The Birria:

If using leftover birria, simply warm it slightly to room temperature. The meat should be tender enough to shred easily between your fingers. If preparing fresh birria, cook beef with traditional spices like guajillo chilies, cumin, oregano, and bay leaves in a slow cooker for 6–8 hours until falling apart.

Prep The Cheese:

Tear or shred the Oaxaca cheese into smaller pieces rather than slicing it. This ensures even melting throughout the sandwich and creates those Instagram-worthy cheese pulls when you take a bite. If using mozzarella, shred it coarsely.

Heat The Skillet:

Place a heavy cast iron skillet over medium heat. Allow it to warm gradually for about 2 minutes. Add butter and watch carefully as it melts and begins to bubble but not brown. Swirl to coat the entire cooking surface.

Assemble The Sandwich:

Lay out your sourdough slices on a clean work surface. Distribute the shredded birria evenly on two slices, ensuring the meat reaches all the way to the edges. Place cheese generously over the meat, then top with remaining bread slices, pressing gently to compact.

Grill To Perfection:

Place assembled sandwiches in the buttered skillet. Cook for exactly 3 minutes on the first side until golden brown. Use a spatula to flip carefully, then cook another 3–4 minutes on the second side. Apply gentle pressure with spatula throughout cooking to ensure even browning and help cheese melt completely.

Serve Immediately:

Remove from heat once both sides are golden and cheese is fully melted. Let rest for 30 seconds, then slice diagonally with a sharp knife. Serve alongside warm consomé in a small bowl for dipping, if desired.

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The secret to this sandwich is the consomé. While completely optional, I always serve a small cup on the side. Dipping the crispy sandwich into the rich broth creates a flavor experience that genuinely makes my guests close their eyes and sigh with happiness. It transforms an already delicious sandwich into something truly memorable.

Birria Basics

Traditional birria originates from Jalisco, Mexico, where it is typically made with goat meat, though beef has become more common especially in the US. The meat is slow cooked in a rich broth of dried chilies, tomatoes, and spices, creating a deeply flavorful stew. The cooking liquid becomes the consomé, which is treasured as much as the meat itself. Making birria from scratch requires time but rewards with incredible depth of flavor. For this grilled cheese recipe, leftover birria works perfectly, or you can use storebought prepared birria which has become increasingly available at specialty markets.

Creative Variations

This sandwich concept welcomes creative adaptations based on your preferences and what you have available. For a spicier version, add thinly sliced jalapeños or a sprinkle of chipotle powder to the cheese layer. Caramelized onions make an excellent addition, bringing sweetness that balances the richness of the birria. For texture contrast, consider adding thinly sliced avocado after cooking or a handful of crispy tortilla chips inside the sandwich. Some families in my neighborhood even spread a thin layer of refried beans on the inside of the bread before adding the other ingredients, creating an even heartier meal.

Serving Suggestions

Serve this indulgent sandwich with simple complementary sides that won't compete with its bold flavors. A light cabbage slaw dressed with lime juice and a touch of salt provides refreshing contrast. For a full meal experience, arrange sliced sandwiches on a platter surrounded by small bowls of consomé, pickled red onions, fresh cilantro, and lime wedges, allowing guests to customize each bite. This presentation creates an interactive dining experience perfect for casual gatherings. Avoid heavy sides since the sandwich itself is quite filling; a simple green salad with citrus vinaigrette would round out the meal nicely.

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Try it for yourself and experience the perfect fusion of flavors!

Frequently Asked Questions

→ What is the best cheese for birria grilled cheese?

Oaxaca cheese is ideal for its melty texture, but mozzarella is a great substitute if needed.

→ Can I use leftover birria for this dish?

Absolutely, shredded leftover birria works perfectly to create a flavorful sandwich.

→ How can I make the bread crispy?

Use unsalted butter to coat the bread and grill it on medium heat until golden and crisp.

→ What dipping sauce pairs best with this sandwich?

Birria consomé is a classic choice, offering a rich and savory complement.

→ Can I make this sandwich vegetarian?

Yes, you can substitute birria with seasoned jackfruit or a plant-based alternative.