There’s something magical about the combination of rich, slow-cooked birria and crispy, golden grilled cheese. It’s comfort food taken to the next level—a fusion of bold Mexican flavors and the nostalgic crunch of a perfectly toasted sandwich. If you’ve ever had traditional birria tacos, you know how deeply satisfying they are. Now, imagine that same flavorful, fall-apart tender meat tucked between layers of melty cheese and crispy, buttery bread.
Birria has deep roots in Mexican cuisine, originally from the state of Jalisco. Traditionally made with slow-braised meat in a deeply spiced broth, it’s often enjoyed as tacos or with consommé on the side for dipping. This recipe takes that same concept but transforms it into an indulgent, melty grilled cheese that is impossible to resist. Whether you’re looking for a cozy meal to warm up on a chilly day or a fun twist on a classic, this birria grilled cheese will hit the spot.
Why You’ll Love This Recipe
- Incredibly Flavorful – The slow-cooked birria is rich, tender, and packed with spices that infuse every bite.
- Ultimate Comfort Food – A crispy, buttery crust and gooey cheese make this the perfect indulgent sandwich.
- Perfect for Dipping – The consommé (birria broth) takes this grilled cheese to another level when used as a dipping sauce.
- Great for Leftovers – If you’ve made birria before, this is an excellent way to use up any remaining meat in a fun and delicious way.
Ingredients You’ll Need
For the Birria
- 2 pounds lamb shoulder, cut into chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
For the Grilled Cheese
- 8 slices sourdough bread (or bread of choice)
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1 cup shredded cheddar cheese
- 4 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- Fresh cilantro, chopped (for garnish)
How to Make Birria Grilled Cheese
Step 1: Prepare the Birria
- Toast the Chilies – In a dry skillet over medium heat, toast the dried chilies for about 30 seconds per side until fragrant. Then, transfer them to a bowl and cover with hot water. Let them soak for about 10 minutes until softened.
- Make the Sauce – In a blender, combine the softened chilies, onion, garlic, oregano, cumin, cinnamon, smoked paprika, tomato paste, and apple cider vinegar. Blend until smooth, adding a little soaking water if needed.
- Sear the Meat – Heat a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then sear in batches until browned on all sides. Remove from the pot and set aside.
- Simmer the Birria – Pour the blended sauce into the pot, scraping up any browned bits. Add the beef broth and bay leaves, then return the lamb to the pot. Cover and simmer for about 2.5 to 3 hours, until the meat is fork-tender.
- Shred the Meat – Once the lamb is tender, remove it from the pot and shred it using two forks. Strain the broth and set it aside as your dipping consommé.
Step 2: Assemble the Grilled Cheese
- Prepare the Bread – In a small bowl, mix the softened butter with garlic powder. Spread the garlic butter onto one side of each bread slice.
- Layer the Cheese and Meat – On the unbuttered side of four slices, sprinkle a generous layer of shredded Oaxaca and cheddar cheese. Add a heaping portion of the shredded birria meat on top, then sprinkle more cheese over the meat. Place the remaining bread slices on top, buttered side facing out.
- Toast to Perfection – Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for about 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted.
Step 3: Serve and Enjoy
- Cut each sandwich in half and serve hot with a bowl of warm consommé on the side for dipping. Sprinkle fresh cilantro on top for a burst of freshness.
Helpful Tips
- Low and Slow for the Best Birria – Cooking the lamb at a low temperature for a longer period ensures the most tender and flavorful meat.
- Use a Blend of Cheeses – Oaxaca cheese is traditional and melts beautifully, but Monterey Jack and cheddar also work great.
- Crispy Bread is Key – Sourdough adds a nice crunch, but you can also use brioche, Texas toast, or even a baguette. Just make sure to butter the outside well for that golden crisp.
- Don’t Skip the Dipping Sauce – The consommé is what makes this sandwich truly special, so be sure to strain and serve it warm on the side.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal-Friendly
Notes
- If you have leftover birria, it also works wonderfully in tacos, quesadillas, or over rice.
- The consommé can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.
Nutritional Information (Per Serving)
- Calories: ~650
- Protein: ~40g
- Carbohydrates: ~45g
- Fat: ~35g
- Saturated Fat: ~18g
- Cholesterol: ~100mg
- Sodium: ~850mg
Frequently Asked Questions
Can I Make This with a Different Type of Meat?
Absolutely! If lamb isn’t your preference, you can substitute it with beef chuck roast or chicken thighs. Just adjust the cooking time accordingly.
Can I Make the Birria Ahead of Time?
Yes! The birria actually tastes even better the next day after the flavors have had time to meld. Simply reheat it gently before making your grilled cheese.
What’s the Best Cheese for This Sandwich?
Oaxaca cheese is traditional, but Monterey Jack, mozzarella, or even a sharp cheddar will work beautifully. The key is using a cheese that melts well.
Storage Instructions
- Refrigeration: Store any leftover birria in an airtight container in the fridge for up to 4 days.
- Freezing: The meat and broth can be frozen separately for up to 3 months.
- Reheating: Warm the meat gently in a skillet or microwave. Toast the sandwich fresh for the best texture.
Related Recipes
If you loved this birria grilled cheese, you might also enjoy:
Conclusion
Birria grilled cheese is the ultimate fusion of comforting flavors—tender, slow-cooked meat, melty cheese, and perfectly crispy bread, all paired with a flavorful consommé for dipping. Whether you’re making this as a creative way to use leftover birria or simply craving an indulgent twist on a classic, this recipe is sure to become a favorite. So grab your skillet, toast up that bread, and get ready to dip into pure deliciousness!
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Birria Grilled Cheese
Description
There’s something magical about the combination of rich, slow-cooked birria and crispy, golden grilled cheese. It’s comfort food taken to the next level—a fusion of bold Mexican flavors and the nostalgic crunch of a perfectly toasted sandwich. If you’ve ever had traditional birria tacos, you know how deeply satisfying they are. Now, imagine that same flavorful, fall-apart tender meat tucked between layers of melty cheese and crispy, buttery bread.
Birria has deep roots in Mexican cuisine, originally from the state of Jalisco. Traditionally made with slow-braised meat in a deeply spiced broth, it’s often enjoyed as tacos or with consommé on the side for dipping. This recipe takes that same concept but transforms it into an indulgent, melty grilled cheese that is impossible to resist. Whether you’re looking for a cozy meal to warm up on a chilly day or a fun twist on a classic, this birria grilled cheese will hit the spot.
Ingredients
For the Birria
- 2 pounds lamb shoulder, cut into chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
For the Grilled Cheese
- 8 slices sourdough bread (or bread of choice)
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1 cup shredded cheddar cheese
- 4 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Birria
- Toast the Chilies – In a dry skillet over medium heat, toast the dried chilies for about 30 seconds per side until fragrant. Then, transfer them to a bowl and cover with hot water. Let them soak for about 10 minutes until softened.
- Make the Sauce – In a blender, combine the softened chilies, onion, garlic, oregano, cumin, cinnamon, smoked paprika, tomato paste, and apple cider vinegar. Blend until smooth, adding a little soaking water if needed.
- Sear the Meat – Heat a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then sear in batches until browned on all sides. Remove from the pot and set aside.
- Simmer the Birria – Pour the blended sauce into the pot, scraping up any browned bits. Add the beef broth and bay leaves, then return the lamb to the pot. Cover and simmer for about 2.5 to 3 hours, until the meat is fork-tender.
- Shred the Meat – Once the lamb is tender, remove it from the pot and shred it using two forks. Strain the broth and set it aside as your dipping consommé.
Step 2: Assemble the Grilled Cheese
- Prepare the Bread – In a small bowl, mix the softened butter with garlic powder. Spread the garlic butter onto one side of each bread slice.
- Layer the Cheese and Meat – On the unbuttered side of four slices, sprinkle a generous layer of shredded Oaxaca and cheddar cheese. Add a heaping portion of the shredded birria meat on top, then sprinkle more cheese over the meat. Place the remaining bread slices on top, buttered side facing out.
- Toast to Perfection – Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for about 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted.
Step 3: Serve and Enjoy
- Cut each sandwich in half and serve hot with a bowl of warm consommé on the side for dipping. Sprinkle fresh cilantro on top for a burst of freshness.
Notes
- If you have leftover birria, it also works wonderfully in tacos, quesadillas, or over rice.
- The consommé can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.