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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.

Ingredients

Scale

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

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