Delicious Birria Grilled Cheese

This knockout birria grilled cheese takes slow-cooked Mexican beef and turns it into an amazing sandwich creation. The fall-apart meat paired with gooey cheese between crisp sourdough makes a flavor-packed meal that perfectly blends different food traditions in the tastiest way imaginable.

I whipped up this sandwich after we had some birria sitting in the fridge from our Sunday meal. What began as just using up extras quickly became the family favorite – my hubby now asks me to cook extra birria on purpose just so we can make these sandwiches later.

Ingredients

• Shredded beef birria: Pre-cooked until it falls apart, this main ingredient brings deep flavors from its long, slow cooking time
• Oaxaca cheese: A Mexican melty cheese that's mild and stretchy, kinda like mozzarella
• Unsalted butter: The key to getting that perfect golden, crunchy outside on your sandwich
• Sourdough bread: Gives good support and a bit of tanginess that works great with the rich filling
• Optional consomé: For dunking your sandwich, adding extra juicy flavor

Step-by-Step Instructions

Get Your Birria Ready:

For leftovers, just warm them up a little. The meat should pull apart easily with your fingers. If you're making fresh birria, cook beef with spices like guajillo chilies, cumin, oregano and bay leaves in a slow cooker for 6–8 hours until super tender.

Fix The Cheese:

Pull or grate the Oaxaca cheese into small bits instead of cutting slices. This helps it melt evenly throughout and gives you those awesome stretchy cheese pulls when you bite in. If you're using mozzarella, go with a rough grate.

Warm Your Pan:

Put a heavy cast iron pan over medium heat. Let it warm up slowly for about 2 minutes. Drop in your butter and watch it melt and bubble without browning. Tilt the pan to spread butter across the entire surface.

Build Your Sandwich:

Lay out sourdough slices on your counter. Spread the shredded birria evenly on two pieces, making sure it goes right to the edges. Put plenty of cheese over the meat, then top with the other bread slices, pressing down gently.

Cook It Just Right:

Put your sandwiches in the buttery pan. Cook for exactly 3 minutes on the first side until golden. Flip carefully with a spatula, then cook another 3–4 minutes on the second side. Press down lightly with the spatula while cooking to get even browning and help the cheese melt completely.

Eat Right Away:

Take them off the heat once both sides are golden and the cheese has fully melted. Let them sit for 30 seconds, then cut diagonally with a sharp knife. If you want, serve with warm consomé in a small bowl for dipping.

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The magic touch is definitely the consomé. It's totally optional, but I always put a small cup beside each sandwich. Dunking the crunchy sandwich into that rich broth creates such an amazing taste that my guests often close their eyes and let out happy sighs. It turns a really good sandwich into something they won't forget.

Birria Basics

Real birria comes from Jalisco, Mexico, and was first made with goat, though beef is more common nowadays, especially in America. The meat cooks slowly in a flavorful mix of dried chilies, tomatoes and spices, making an incredibly tasty stew. The liquid becomes the consomé, which folks love just as much as the meat. Making birria from scratch takes time but the flavor is worth it. For this grilled cheese, you can use leftovers perfectly, or grab some ready-made birria that's now sold in many specialty food shops.

Creative Variations

You can switch up this sandwich idea based on what you like or what's in your kitchen. Want it hotter? Throw in some thin jalapeño slices or a dash of chipotle powder with the cheese. Caramelized onions work great too, adding sweetness that cuts through the rich meat. For some crunch, try adding thin avocado slices after cooking or a handful of crushed tortilla chips inside. Some families in my area even spread a thin layer of refried beans on the bread first, making it an even more filling meal.

Serving Suggestions

Pair this hearty sandwich with simple sides that won't fight with its strong flavors. A basic cabbage slaw with lime juice and a bit of salt offers a nice fresh contrast. For a complete meal, put sliced sandwiches on a big plate surrounded by small dishes of consomé, pickled red onions, fresh cilantro, and lime wedges, so everyone can fix their plate just how they want it. This setup makes dinner more fun and works great for casual get-togethers. Skip heavy sides since the sandwich fills you up quite a bit; maybe just add a simple green salad with citrus dressing to round things out.

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Give it a try yourself and see how these amazing flavors come together!

Frequently Asked Questions

→ Which cheese melts best for this sandwich?

You can't go wrong with Oaxaca cheese, but mozzarella is a great back-up option.

→ Can I use leftover birria?

For sure! Leftover birria is perfect for whipping up this tasty sandwich.

→ What’s the trick to crispy bread?

Coat your bread with butter and grill on medium heat for that golden crunch.

→ What’s the best dip for this?

Birria consomé is hands down the perfect dipping sauce for this sandwich.

→ Is there a veggie-friendly option?

Totally! Swap the birria for seasoned jackfruit or a plant-based alternative.