Savory Birria Grilled Cheese

This Mexican-inspired grilled cheese sandwich transforms the traditional comfort food into a culinary adventure by combining the rich flavors of beef birria with melty cheese between crispy sourdough bread. The combination creates a sandwich that's both familiar and excitingly new, perfect for dipping into savory consomé.

I first made this when I had leftover birria from a weekend cookout, and it's now become our family's favorite way to repurpose beef birria. The way the cheese pulls when you take that first bite always makes everyone at the table smile.

Ingredients

• Beef birria: The star ingredient that brings deep flavor and tender texture. Homemade is best, but quality store-bought works too
• Oaxaca cheese: Authentic Mexican melting cheese with a string cheese texture. Mozzarella makes a good substitute if unavailable
• Unsalted butter: Creates that perfectly golden crust. Using unsalted lets you control the saltiness
• Sourdough bread: Holds up well to the moisture from the meat and has a slight tang that complements the rich birria
• Consomé: The flavorful broth from cooking birria, essential for dipping

Step-by-Step Instructions

Prepare the birria:

Cook your beef birria until completely tender, usually 3-4 hours in a slow cooker or Dutch oven. The meat should easily shred with two forks. For maximum flavor, let it rest in its cooking liquid for at least 30 minutes before shredding. Drain the meat well but save the consomé for dipping.

Heat the skillet:

Place a heavy skillet over medium heat and add butter. Let it melt completely and begin to bubble slightly but not brown. A cast iron skillet works best for even heating and achieving that perfect golden crust.

Build your sandwich:

Layer your ingredients strategically by placing a slice of sourdough bread in the melted butter, then adding a generous layer of Oaxaca cheese, followed by the shredded birria, then another layer of cheese, and finally the second slice of bread. The double layer of cheese ensures the meat stays in place.

Grill to perfection:

Press down gently on the sandwich with a spatula while grilling for 3-4 minutes until golden brown. Carefully flip and repeat on the other side. Reduce heat if browning too quickly before cheese melts. The ideal birria grilled cheese has a crispy, golden exterior and completely melted cheese interior.

Serve immediately:

Cut diagonally for the best cheese pull and serve alongside a small bowl of warm consomé for dipping. The contrast between the crispy sandwich and rich broth creates the perfect bite.

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The Oaxaca cheese is truly what makes this sandwich special. It has this incredible meltability that creates those Instagram-worthy cheese pulls. The first time I served these to my friends during a football game, they disappeared faster than any other dish I'd prepared.

Make-Ahead Options

The birria component can be prepared up to three days in advance and stored in the refrigerator, making this a perfect planned leftover meal. In fact, the flavors often deepen overnight, creating an even more delicious sandwich the next day. To reheat refrigerated birria, warm it gently in a saucepan with a splash of consomé before building your sandwich.

Perfect Pairings

This sandwich naturally pairs with a cup of warm consomé for dipping, but you can enhance your meal with complementary sides. A simple cabbage slaw with lime dressing cuts through the richness, while pickled red onions add brightness and color. For beverages, try a Mexican lager with lime or a Jamaica agua fresca for a traditional pairing that balances the savory sandwich.

Elevating Your Birria

For an even more authentic experience, try dipping the exterior of your bread in the consomé before grilling, similar to how a quesabirria taco is prepared. This creates a reddish exterior and infuses the bread with additional flavor. Just be careful not to oversaturate, as too much liquid will prevent proper crisping.

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This recipe is a fun and flavorful way to turn leftovers into an elevated meal that's sure to impress!

Frequently Asked Questions

→ What type of cheese works well for birria grilled cheese?

Oaxaca cheese is ideal for its creamy and melty texture, but mozzarella or Monterey Jack also work wonderfully.

→ Can I use a different type of bread?

Sourdough bread is recommended for its crisp texture, but you can use French bread, ciabatta, or any sturdy loaf you prefer.

→ How can I prevent my sandwich from becoming soggy?

Ensure the birria is drained of excess liquid before assembling the sandwich. This keeps the bread crispy.

→ What is the best method for shredding birria beef?

Cook the beef until fork-tender, then use two forks to shred it into small, stringy pieces.

→ How long should I grill the sandwich?

Grill each side for 3-4 minutes on medium heat until the bread is golden and the cheese is fully melted.