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Birria Grilled Cheese

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A mouthwatering fusion of traditional Mexican birria and classic grilled cheese, featuring succulent shredded beef, savory enchilada sauce, and gooey cheese between slices of crispy Texas toast.

Ingredients

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

Instructions

  1. Heat a large cast-iron skillet over medium-high heat.
  2. Add the olive oil and sear the chuck roast for 3-5 minutes on each side until browned.
  3. Transfer the roast to a crockpot, then add the beef bouillon and red enchilada sauce.
  4. Cook on low for about 10 hours or until the meat is fork-tender.
  5. Shred the beef and return to the juices.
  6. Butter one side of each Texas toast slice, then heat a skillet over medium heat.
  7. Place the buttered side of one slice down in the skillet.
  8. Layer with shredded beef, diced onion, queso fresco, shredded mozzarella, and cilantro.
  9. Top with another slice of Texas toast, buttered on the outside.
  10. Cook until golden brown, about 5-7 minutes per side.
  11. Serve with a small bowl of the beef juices for dipping.

Notes

Consider adding pickled jalapeños or experimenting with different cheeses to suit your taste.

Nutrition

Find it online: https://yummyfirst.com/birria-grilled-cheese/