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Birria Grilled Cheese

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An unforgettable dish combining the rich flavors of Mexican birria with the comfort of a cheesy grilled sandwich.

Ingredients

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

Instructions

  1. Heat a large cast-iron skillet over medium-high heat.
  2. Add olive oil and sear the chuck roast for about 3-5 minutes on each side.
  3. Once seared, transfer the roast to a crockpot and add the beef bouillon along with the can of red enchilada sauce.
  4. Cook on low for around 600 minutes, or until the meat is fork-tender.
  5. Once the roast is cooked, shred the beef and return it to the rich juices in the crockpot.
  6. Butter one side of each slice of Texas toast and heat another skillet over medium heat.
  7. Place one slice of Texas toast, buttered side down, in the skillet and layer it with shredded beef, diced onion, queso fresco, shredded mozzarella, and cilantro.
  8. Top with another slice of Texas toast, buttered on the outside.
  9. Cook until golden brown, about 5-7 minutes per side.
  10. Serve with a small bowl of the beef juices for dipping.

Notes

Ensure to allow the beef to soak up the flavors before shredding for maximum taste.

Nutrition

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