Birria Grilled Cheese Recipe

Introduction

Birria grilled cheese is a comforting twist on two classic favorites—slow-cooked, tender beef birria combined with melty cheese and toasted bread. This flavorful sandwich pairs perfectly with rich dipping juices for an indulgent, satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 3 pounds chuck roast
• 1 tablespoon beef bouillon powder (or 1 bouillon cube)
• 1 can (28 ounces) red enchilada sauce
• 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: Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Step 2: Once hot, sear the chuck roast on each side for 3-5 minutes until browned.
3. Step 3: Transfer the seared roast to a crockpot. Add the beef bouillon powder and pour the red enchilada sauce over the meat.
4. Step 4: Cover and slow cook on low for 10 hours, or until the meat is tender and easily shredded.
5. Step 5: Remove the chuck roast from the crockpot and shred it using two forks. Return the shredded beef to the cooking juices in the crockpot to stay moist.
6. Step 6: Preheat a skillet to medium-high heat for assembling the grilled cheese.
7. Step 7: Butter one side of each slice of Texas toast using half of the butter.
8. Step 8: For each sandwich, place one slice of bread buttered side down in the skillet. Layer about ½ cup of shredded beef, 1 tablespoon of diced onion, ¼ cup queso fresco, ¼ cup shredded mozzarella, and a sprinkle of chopped cilantro on top.
9. Step 9: Top with another slice of bread, buttered side up. Cook over medium-low heat for 5-7 minutes until golden brown, then carefully flip and cook the other side for another 5-7 minutes. Be patient to allow the cheese to melt fully.
10. Step 10: Remove the sandwich from the skillet using a spatula and repeat with the remaining ingredients.
11. Step 11: Serve the grilled cheese sandwiches hot, accompanied by the leftover dipping juices from the slow cooker.

Tips & Variations

• Use a slow cooker liner for easier cleanup after cooking the birria.
• Substitute mozzarella with pepper jack cheese for a spicier sandwich.
• For extra crispness, press the sandwich gently with a spatula while cooking.
• Try adding pickled jalapeños or a squeeze of lime for added tang and heat.

Storage

Store leftover shredded birria and dipping juices separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently on the stove or microwave before assembling grilled cheese. Prepared sandwiches are best eaten fresh but can be wrapped tightly and refrigerated for up to 1 day. Reheat in a skillet over low heat to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without a slow cooker?

Yes, you can braise the chuck roast in a heavy pot or Dutch oven on the stove or in the oven at a low temperature (around 300°F) for 3-4 hours until tender.

What other breads can I use?

While Texas toast works great for its thickness and softness, you can also use sourdough, French bread, or sandwich bread according to your preference.

Birria Grilled Cheese Recipe

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★★★★★

4.6 from 90 reviews

This Birria Grilled Cheese recipe combines tender, slow-cooked chuck roast in rich enchilada sauce with gooey melted cheese between buttery toasted Texas toast slices. The dish features a flavorful Mexican-inspired slow-cooked meat, balanced by queso fresco and mozzarella, and served with dipping broth for an indulgent grilled cheese experience perfect for a hearty meal.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 10 hours 15 minutes
• Total Time: 10 hours 35 minutes
• Yield: 10 grilled cheese sandwiches 1x
• Category: Main Course
• 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) shredded mozzarella cheese, divided
• 2 teaspoons chopped cilantro, divided

Instructions

1. Heat oil: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat to prepare for searing the beef.
2. Sear chuck roast: Once the oil is hot, add the 3-pound chuck roast to the skillet and sear each side for about 3-5 minutes until browned to lock in flavor.
3. Add roast to crockpot: Transfer the seared chuck roast to a crockpot. Sprinkle 1 tablespoon beef bouillon powder over the roast and pour in the 28 ounces of red enchilada sauce.
4. Slow cook: Cover and cook on low heat for 10 hours until the meat is tender and easily shredded with forks.
5. Shred cooked beef: Remove the chuck roast from the crockpot and shred it using two forks. Return the shredded beef to the slow cooker juices to keep it moist and flavorful.
6. Preheat skillet for grilling: Warm a skillet to medium-high heat to prepare for making the grilled cheese sandwiches.
7. Butter bread slices: Butter one side of each slice of Texas toast using the ½ cup of unsalted butter, reserving some butter for cooking.
8. Assemble grilled cheese: Place the buttered side down of 1-2 bread slices in the skillet. Top each with ½ cup shredded beef, about 1 tablespoon diced white onions, ¼ cup queso fresco, ¼ cup shredded mozzarella, and some chopped cilantro. Place another slice of bread on top, buttered side up.
9. Cook grilled cheese: Cook sandwiches on medium-low heat for 5-7 minutes on one side until golden brown and cheese starts melting. Flip and cook the other side for another 5-7 minutes, ensuring cheese inside is fully melted and bread is toasted crisp.
10. Serve with dipping juice: Remove grilled cheese sandwiches using a spatula. Serve hot accompanied by the leftover juices from the slow cooker for dipping to enhance the flavor.

Notes

• For best results, use a cast-iron skillet to sear the beef and grill the sandwiches for even heat distribution.
• If you prefer a spicier flavor, add a pinch of chili powder or cayenne to the enchilada sauce before slow cooking.
• Leftover beef and juices can be refrigerated and used within 3 days or frozen for longer storage.
• Be patient while grilling the sandwiches to allow the cheese to melt properly without burning the bread.
• This recipe can be halved or doubled depending on your serving needs.

Keywords: Birria grilled cheese, slow cooked beef, enchilada sauce sandwich, Mexican grilled cheese, queso fresco grilled sandwich, Texas toast recipe