Birria Grilled Cheese
A delightful fusion of traditional Mexican birria flavors and classic grilled cheese, this birria grilled cheese features tender beef, melted cheeses, and crispy Texas toast for a comforting and nostalgic meal.
Ingredients
Main Ingredients
- 3 pounds shredded beef Cooked to perfection, bursting with juicy flavor and tender texture
- 8 slices Texas toast Thick and buttery, ready to be grilled until golden brown
- 1 cup cheddar cheese Offering a sharp, creamy texture that melts beautifully
- 0.5 cup mozzarella cheese For gooey stretchiness
- 1 medium white onion Finely diced, adds an aromatic crunch
- 2 tablespoons olive oil For achieving a crispy crust
- 1 tablespoon beef bouillon powder Enhances the meaty flavor and richness
- 1 can (28 ounces) enchilada sauce Provides a zesty and spicy flavor base
- 0.5 cup unsalted butter To ensure the toast is perfectly golden and crispy
- 2 teaspoons chopped cilantro For a fresh finish
Instructions
Preparation
- If starting with raw beef, season it generously with salt, pepper, and a mix of spices, then cook in a slow cooker with water and beef bouillon powder for about 8 hours on low until fork-tender. Shred the meat finely once cooked.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced onions and sauté until soft and translucent, about 3-5 minutes.
- Incorporate the shredded beef into the skillet with the onions, mixing in the enchilada sauce and 1 tablespoon of beef bouillon powder. Allow it to simmer for about 10 minutes.
- Prepare the Texas toast by spreading one side of each slice generously with unsalted butter.
Cooking
- Assemble the sandwich by placing a slice of Texas toast (butter side down) in a skillet. Layer with a mixture of cheddar and mozzarella cheese, followed by a scoop of the beef mixture, and top with another slice of cheese and a second slice of Texas toast (butter side up).
- Heat a large skillet over medium heat and place the assembled sandwich in the pan. Grill for 3-4 minutes on each side or until the bread is golden brown and the cheese is melted.
- Keep the cooked sandwiches warm in the oven while finishing the rest.
- Cut each sandwich diagonally and garnish with chopped cilantro before serving.
Notes
For an extra kick, mix diced jalapeños into the beef filling. Let the beef sit in the enchilada sauce overnight for deeper flavors. For a crispier texture, use a panini press instead of a skillet.