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Savory Birria Grilled Cheese Sandwich Recipe with Easy Consomme Dip

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A bold and flavorful grilled cheese sandwich featuring tender birria beef and melted Oaxaca cheese, served with a rich and spicy consomme dip perfect for dunking.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 3 dried chipotle chilies
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 2 bay leaves
  • Salt to taste
  • 4 cups beef broth (preferably low sodium)
  • 8 slices rustic white bread or bolillo rolls
  • 3 cups shredded Oaxaca cheese or mozzarella
  • Butter, softened (for grilling the bread)
  • Chopped fresh cilantro (optional garnish)
  • Diced white onion (optional garnish)

Instructions

  1. Remove stems and seeds from the guajillo, ancho, and chipotle chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes until softened.
  2. Drain the softened chilies and add to a blender along with the quartered onion, garlic cloves, cumin, oregano, cinnamon, black pepper, and 1 cup beef broth. Blend until smooth, adding more broth as needed to reach a pourable consistency.
  3. Place the beef chuck roast chunks in a large pot or Dutch oven. Pour the chili sauce over the meat. Add the bay leaves and remaining beef broth. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for about 3 hours until the meat is tender and shreddable. Alternatively, use a slow cooker on low for 6-8 hours or a pressure cooker for about 60 minutes.
  4. Remove the beef and shred it with two forks. Taste and adjust salt if needed. Keep the cooking liquid (consomme) warm and strain through a fine mesh sieve to remove solids for dipping.
  5. Butter one side of each bread slice. On the unbuttered side, layer shredded birria meat and a generous amount of shredded Oaxaca cheese. Top with another slice of bread, buttered side out.
  6. Heat a skillet over medium heat. Place sandwich in skillet and grill for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted inside.
  7. Cut sandwiches in half if desired, serve immediately with warm consomme dip on the side. Garnish with diced onion and cilantro if you like.

Notes

Keep the consomme simmering gently while grilling so it stays hot for dipping. If consomme thickens too much, stir in a splash of beef broth or water to loosen it. Grill sandwiches over medium heat to avoid burning bread before cheese melts. Press sandwiches gently while grilling for even melting and crisp crust. The consomme can be made ahead and stored in the fridge for up to 3 days. For a milder dip, reduce or omit chipotle chilies. Use bolillo rolls for sturdier bread that holds up well to dipping.

Nutrition

Keywords: birria, grilled cheese, consomme dip, Mexican, sandwich, comfort food, spicy, beef, Oaxaca cheese

Find it online: https://tessierecipes.com/savory-birria-grilled-cheese-sandwich-recipe-with-easy-consomme-dip/