Birria Grilled Cheese Recipe

Introduction

Birria Grilled Cheese is a delicious twist on a classic comfort food, combining tender slow-cooked beef with melty cheese and crispy Texas toast. This rich and savory sandwich makes a perfect meal for any cheese lover looking to enjoy bold Mexican flavors in a simple, satisfying bite.

Ingredients

• 1 tablespoon olive oil
• 3 pounds chuck roast
• 1 tablespoon beef bouillon powder (or 1 bouillon cube)
• 1 can (28 ounces) enchilada sauce (red)
• ½ cup (1 stick / 113 g) unsalted butter, divided
• 20 slices Texas toast
• 1 medium white onion, finely diced, divided
• 2½ cups (305 g) queso fresco, divided
• 2½ cups (282.5 g) mozzarella cheese, shredded, divided
• 2 teaspoons chopped cilantro, divided

Instructions

1. Step 1: In a large cast-iron skillet over medium-high heat, heat the olive oil until hot.
2. Step 2: Add the chuck roast and sear on each side for 3-5 minutes until browned.
3. Step 3: Transfer the seared roast to a crockpot and top with beef bouillon powder and the enchilada sauce.
4. Step 4: Cover and slow cook on low for 10 hours, or until the meat is tender and easily pulls apart.
5. Step 5: Remove the cooked chuck roast and shred it using two forks. Return the shredded meat to the slow cooker juices to keep it moist.
6. Step 6: Preheat a skillet to medium-high heat for making the grilled cheese sandwiches.
7. Step 7: Butter one side of each slice of Texas toast.
8. Step 8: Place the buttered side down of one slice into the skillet. Top with ½ cup shredded beef, about 1 tablespoon of diced white onions, ¼ cup queso fresco, ¼ cup shredded mozzarella, and a sprinkle of cilantro.
9. Step 9: Add a second slice of bread on top, buttered side up.
10. Step 10: Cook over medium-low heat for 5-7 minutes until the bread is golden and cheese starts to melt. Carefully flip and cook the other side for another 5-7 minutes.
11. Step 11: Remove the sandwich from the skillet using a spatula and repeat the process for remaining sandwiches.
12. Step 12: Serve the grilled cheese sandwiches with leftover cooking juices from the slow cooker for dipping.

Tips & Variations

• For extra flavor, add a splash of lime juice or hot sauce to the dipping juices.
• Substitute mozzarella with Oaxaca or Chihuahua cheese for a more authentic Mexican cheese experience.
• Use thick-cut bread if Texas toast is not available to hold up the juicy beef and melted cheese.
• If you don’t have a crockpot, the beef can be braised in a covered pot in the oven at 300°F (150°C) for 3-4 hours until tender.

Storage

Store leftover grilled cheese sandwiches and beef separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the beef in a saucepan and re-toast the sandwich in a skillet for best texture. The dipping juices can be reheated gently on the stove or in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can slow cook the beef the day before and assemble the grilled cheese just before serving to keep the bread crispy and cheese melty.

What can I use instead of Texas toast?

Thick slices of rustic white bread, sourdough, or sandwich bread work well if Texas toast is unavailable. Just be sure to butter the bread well for a golden crust.

Birria Grilled Cheese Recipe

Print Recipe

★★★★★

4.6 from 181 reviews

This Birria Grilled Cheese recipe combines the rich, slow-cooked flavors of tender chuck roast in savory enchilada sauce with a melty, crispy Texas toast grilled cheese. Perfect for a comforting meal, the beef is slow-cooked until tender, shredded, and layered with queso fresco, mozzarella, onion, and cilantro in a buttery grilled sandwich. Serve with the flavorful cooking juices for dipping.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 hours 20 minutes
• Total Time: 10 hours 35 minutes
• Yield: 10 grilled cheese sandwiches 1x
• Category: Sandwiches
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 tablespoon olive oil
• 3 pounds chuck roast
• 1 tablespoon beef bouillon powder (or 1 bouillon cube)
• 1 can (28 ounces) red enchilada sauce

Grilled Cheese

• ½ cup (1 stick / 113 g) unsalted butter, divided
• 20 slices Texas toast
• 1 medium white onion, finely diced, divided
• 2½ cups (305 g) queso fresco, divided
• 2½ cups (282.5 g) mozzarella cheese, shredded, divided
• 2 teaspoons chopped cilantro, divided

Instructions

1. Heat oil. Warm the olive oil in a large cast-iron skillet over medium-high heat, preparing it for searing the chuck roast.
2. Sear chuck roast. Add the chuck roast to the hot skillet and sear on each side for 3-5 minutes until browned, developing a flavorful crust.
3. Add roast to crock pot. Transfer the seared beef to a crockpot. Sprinkle beef bouillon powder over it, then pour the can of red enchilada sauce on top, ensuring the roast is well coated.
4. Cook. Cover and slow cook on low heat for 10 hours, or until the meat is tender and pulls apart easily with forks.
5. Shred cooked beef. Once cooked, remove the chuck roast from the crockpot and shred it finely using two forks. Return the shredded beef to the juices remaining in the slow cooker to stay moist and flavorful.
6. Preheat skillet. For the grilled cheese, preheat a clean skillet to medium-high heat to start cooking the sandwiches.
7. Butter bread slices. Spread unsalted butter on one side of each slice of Texas toast to ensure a golden, crispy exterior.
8. Assemble sandwiches. Place the bread buttered side down in the skillet. Immediately top each slice with ½ cup of shredded beef, about 1 tablespoon of diced white onions, ¼ cup of queso fresco, ¼ cup shredded mozzarella, and some chopped cilantro. Cover with another slice of bread, buttered side up.
9. Cook sandwiches. Cook the sandwich over medium-low heat for 5-7 minutes until the bottom bread is golden brown. Carefully flip and cook the other side for another 5-7 minutes ensuring cheese melts and bread crisps. Use a spatula to remove when done.
10. Serve. Serve the Birria grilled cheese sandwiches hot with the leftover flavorful cooking juices from the slow cooker for dipping, enhancing every bite.

Notes

• Be patient when grilling: the bread may take time to brown as the cheese melts slowly inside.
• Use medium-low heat to prevent burning while allowing the cheese to fully melt.
• Leftover dipping juices can be re-heated gently before serving.
• Queso fresco can be substituted with a mild crumbly cheese if unavailable.
• Chuck roast is preferred for its marbling and tenderness after slow cooking.

Keywords: Birria, grilled cheese, slow cooker, chuck roast, enchilada sauce, queso fresco, Texan toast, cheesy sandwich, Mexican fusion