Flavorful Birria Grilled Cheese (Print version)
Crisp sourdough packed with shredded birria beef, Oaxaca cheese, cilantro, onion, and warm consomme for dipping.
# Ingredients:
For the sandwiches
01 -
2 cups (300 g) cooked shredded beef birria, warmed and drained
02 -
8 slices sourdough sandwich bread
03 -
2 cups (225 g) shredded Oaxaca cheese or Monterey Jack
04 -
1/2 cup (55 g) shredded sharp cheddar cheese
05 -
4 tablespoons (56 g) unsalted butter, softened
06 -
1/4 cup (35 g) finely diced white onion
07 -
1/4 cup chopped fresh cilantro
08 -
Pickled jalapenos, optional
For serving
09 -
2 cups (480 ml) warm birria consomme
10 -
1 lime, cut into wedges
11 -
Extra diced onion and cilantro, for garnish
# Instructions:
01 -
Warm the shredded birria in a small saucepan or skillet. Drain off loose consomme so the beef is juicy but not wet. Save the consomme for serving.
02 -
Spread softened butter on one side of each slice of sourdough. Set the slices butter-side down on a board.
03 -
Divide half the Oaxaca and cheddar over 4 bread slices. Top with birria, diced onion, cilantro, optional jalapenos, and the remaining cheese. Close with the remaining bread, butter-side up.
04 -
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for 3-4 minutes per side until the bread is deep golden and the cheese is fully melted. Work in batches if needed.
05 -
Warm the consomme until steaming. Spoon it into small bowls and garnish with onion, cilantro, and a squeeze of lime.
06 -
Let the sandwiches rest for 1 minute, then cut in half. Serve hot with the warm consomme for dipping.
# Good to know:
01 -
Use leftover birria or cooked birria from a restaurant for the fastest version.
02 -
Drain the meat before assembling so the bread stays crisp.
03 -
Best served right after grilling.