Birria Grilled Cheese
A delightful fusion of rich birria flavors with comforting, melty grilled cheese, perfect for cozy meals.
Ingredients
For the Beef
- 3 pounds chuck roast A well-marbled cut that becomes tender when slow-cooked.
- 1 tablespoon olive oil Essential for searing the beef.
- 1 tablespoon beef bouillon powder Alternatively, you can use 1 bouillon cube.
- 1 can (28 ounces) enchilada sauce, red Adds vibrant color and flavor to the beef.
For the Grilled Cheese
- 10 slices Texas toast Thick and fluffy, perfect for holding fillings.
- 1/2 cup (1 stick) unsalted butter Divided for spreading on the toast.
- 1 medium white onion, finely diced Adds fresh crunch and flavor contrast.
- 2 1/2 cups queso fresco, divided Creamy, melts beautifully.
- 2 1/2 cups mozzarella cheese, shredded, divided Provides the gooey texture we love.
- 2 teaspoons chopped cilantro, divided For a fresh, herbal touch.
Instructions
Preparing the Beef
- Heat a large cast-iron skillet over medium-high heat and add olive oil.
- Sear the chuck roast on each side for 3-5 minutes until browned.
- Transfer the roast to a crockpot, sprinkle with beef bouillon and pour in the enchilada sauce.
- Cover and cook on low for about 10 hours until tender. Shred the beef and mix it back into the juices.
Making the Grilled Cheese
- Butter one side of each slice of Texas toast with half of the unsalted butter.
- In a skillet over medium heat, lay the buttered side of the toast down.
- Layer the shredded beef, diced onions, queso fresco, and mozzarella cheese on top.
- Sprinkle chopped cilantro and top with another slice of Texas toast, buttered side up.
- Cook until each side is golden brown, about 5-7 minutes, then serve with beef juices for dipping.
Notes
For a spicier kick, consider adding paprika or cayenne to the beef. Use a panini press for the crispiest exterior. Experiment with different types of cheese for varied flavor.