Description
This Birria Grilled Cheese combines tender, slow-cooked chuck roast infused with rich enchilada sauce, melted mozzarella and queso fresco cheeses, and fresh onions and cilantro, all sandwiched between buttery Texas toast slices and grilled to golden perfection. A comforting and flavorful twist on classic grilled cheese, perfect for dipping in the savory birria juices.
Ingredients
Meat and Sauce
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder (or 1 bouillon cube)
- 1 can (28 ounces) enchilada sauce (red)
Grilled Cheese Components
- 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
- Heat oil: In a large cast-iron skillet over medium-high heat, add the olive oil and allow it to heat until shimmering.
- Sear chuck roast: Add the 3-pound chuck roast to the hot skillet. Sear the meat on each side for 3-5 minutes until nicely browned to lock in flavors.
- Transfer to slow cooker: Place the seared chuck roast into a crockpot. Sprinkle with 1 tablespoon beef bouillon powder and pour in 1 can (28 ounces) red enchilada sauce over the meat.
- Slow cook: Cover the crockpot and cook on low heat for 10 hours until the meat is tender and easily shredded.
- Shred the beef: Remove the chuck roast from the slow cooker. Using two forks, shred the meat finely and return it to the juices in the slow cooker to soak up the flavors.
- Preheat skillet for grilling: Set a skillet over medium-high heat to prepare for making the grilled cheese sandwiches.
- Butter the bread: Butter one side of each slice of Texas toast using half of the unsalted butter (about ¼ cup).
- Assemble sandwiches and grill: Working in batches of one or two sandwiches, place the bread slices buttered side down on the skillet. On each slice, add ½ cup shredded birria beef, 1 tablespoon finely diced white onions, ¼ cup queso fresco, ¼ cup shredded mozzarella, and sprinkle with chopped cilantro. Top with another slice of bread, buttered side up.
- Cook sandwiches: Cook the sandwiches over medium-low heat for 5-7 minutes on one side until golden brown and the cheese starts melting. Carefully flip and cook another 5-7 minutes until both sides are golden brown and the cheese inside is thoroughly melted. Remove sandwiches with a spatula.
- Serve with dipping juices: Serve the birria grilled cheese sandwiches hot with leftover cooking juices from the slow cooker for dipping, enhancing every bite with rich flavor.
Notes
- Patience is key during grilling; cooking over medium-low heat allows the cheese to melt without burning the bread.
- If you don't have a crockpot, a slow cooker or even a tightly covered pot on very low heat could help achieve tender meat, but timing may vary.
- You can substitute Texas toast with thick-cut sandwich bread but Texas toast offers the best buttery and crispy texture.
- Leftover birria juices can be strained if desired before serving to remove onion pieces for a smoother dip.
- This recipe is ideal for meal prepping as the birria beef can be made in advance and refrigerated or frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: Mexican
