Birria Grilled Cheese Sandwiches with Chile Consommé
Slow-braised chile beef, stretchy Oaxaca, and crisp buttered sourdough, with a warm bowl of consommé on the side for dunking. Make the birria ahead and the sandwiches take minutes.
Servings: 6 servings
Ingredients
Birria Beef
- 3 lb beef chuck roast (1.4 kg) or bone-in short ribs
- 4 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 2 dried chipotle chiles optional, for extra heat
- 4 cups hot water (950 ml) for soaking the chiles
- 1 medium onion quartered
- 6 cloves garlic peeled
- 2 tomatoes broiled until blistered
- 2 cups beef broth (475 ml) plus more as needed
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp dried oregano Mexican oregano if you have it
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- salt and black pepper to taste
Sandwiches
- 12 slices sourdough or crusty bread about 1/2 inch (1.3 cm) thick
- 12 oz Oaxaca cheese (340 g) shredded, or low-moisture mozzarella
- 4 oz sharp cheddar (115 g) shredded, optional
- 6 tbsp butter (85 g) softened
- 1/4 cup fresh cilantro chopped, optional
Consommé
- strained cooking liquid reserved from the birria
- salt to taste
- 1 lime cut into wedges, optional
Instructions
- Place the stemmed and seeded guajillo, ancho, and chipotle chiles flat in a dry skillet over medium heat and toast for about 30 seconds per side, until fragrant and pliable but not blackened.
- Transfer the chiles to a bowl, cover with 4 cups (950 ml) hot water, and soak for 15 to 20 minutes until soft, then drain.
- Place the tomatoes on a sheet pan and broil for 8 to 10 minutes, turning once, until the skins blister and char in spots.
- Add the drained chiles, onion, garlic, broiled tomatoes, 2 cups (475 ml) beef broth, vinegar, oregano, cumin, thyme, 1 tsp salt, and 1/2 tsp pepper to a blender and blend until completely smooth.
- Cut the chuck roast into 3 or 4 large chunks, season all over with salt, and place in a large pot or Dutch oven. Pour the sauce over the beef, add the bay leaf, and add extra broth or water until the beef is mostly submerged.
- Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 2 1/2 to 3 hours, until a fork twists through the beef with no resistance. The beef will be far past the safe 145°F (63°C) for whole beef cuts by this point.
- Remove the beef to a cutting board, shred it with two forks, and return it to the pot for 5 minutes to soak up the sauce.
- Lift the shredded beef out with a slotted spoon and let it drain in a colander. Strain the remaining liquid into a saucepan, discard the bay leaf, season with salt, and keep warm over low heat as the consommé.
- Spread butter on one side of each bread slice and lay 6 slices buttered side down.
- Top each of the 6 slices with a layer of Oaxaca, a portion of drained beef, a little cheddar if using, and more Oaxaca, then close with the remaining slices, buttered side up.
- Cook the sandwiches in batches in a skillet over medium heat for 3 to 4 minutes per side, until the bread is deep golden and the cheese is fully melted. Lower the heat and cover the pan for 1 minute if the bread browns before the cheese melts.
- Slice the sandwiches diagonally, sprinkle with cilantro, and serve hot with bowls of warm consommé and lime wedges for dipping.
Notes
Storage: Keep the shredded birria and consommé in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop until steaming and 165°F (74°C), then grill sandwiches fresh. Don't store assembled sandwiches. Tip: Drain the beef well before assembling so the bread stays crisp. Contains: milk/dairy, wheat/gluten. Check store-bought beef broth labels for other allergens.