Birria Grilled Cheese

• •3 lb beef chuck roast, cut into 2-inch chunks
• •1 lb beef short ribs
• •8 guajillo chiles, dried, stems and seeds removed
• •4 ancho chiles, dried, stems and seeds removed
• •3 chiles de arbol, dried
• •1 medium white onion, roughly chopped
• •6 garlic cloves, peeled
• •2 roma tomatoes, quartered
• •0.3 cup apple cider vinegar
• •1 teaspoon cumin, ground
• •1 teaspoon Mexican oregano, dried
• •2 bay leaves
• •3 whole cloves
• •1 cinnamon stick, 2-inch piece
• •4 cup beef broth
• •2 cup water
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper
• •2 tablespoon vegetable oil
• •8 slices sourdough bread
• •2 cup shredded birria meat
• •2 cup Oaxaca cheese, shredded
• •1 cup Monterey Jack cheese, shredded
• •1 cup birria consommé
• •4 tablespoon unsalted butter, softened
• •0.3 cup white onion, finely diced
• •0.3 cup fresh cilantro, chopped
• •4 lime wedges

Instructions

1. 1

   **For the Birria de Res (can be made 1-2 days in advance):** Remove stems and seeds from guajillo, ancho, and arbol chiles. Heat a dry skillet over medium heat and toast chiles for 1-2 minutes per side until fragrant. Be careful not to burn them. Place toasted chiles in a heatproof bowl and cover with boiling water. Let them soak for 20-30 minutes until softened.

2. 2

   While chiles soak, heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chunks and short ribs generously with salt and pepper. Sear beef in batches until browned on all sides. Remove beef and set aside.

3. 3

   In the same pot, add roughly chopped onion and garlic cloves. Sauté for 3-5 minutes until softened. Add quartered Roma tomatoes and cook for another 3 minutes.

4. 4

   Drain the rehydrated chiles, reserving some soaking liquid. In a blender, combine the softened chiles, sautéed onion, garlic, tomatoes, apple cider vinegar, ground cumin, Mexican oregano, bay leaves, whole cloves, and cinnamon stick. Add 1 cup of beef broth and blend until completely smooth. If the sauce is too thick, add a little more beef broth or chile soaking liquid until it reaches a pourable consistency.

5. 5

   Return seared beef to the Dutch oven. Pour the blended chile sauce over the beef. Add the remaining 3 cups of beef broth and 2 cups of water (or enough to just cover the meat). Stir well. Bring to a simmer, then reduce heat to low, cover, and braise for 3-4 hours, or until the beef is fork-tender.

6. 6

   Once cooked, carefully remove the beef from the pot and let it cool slightly. Strain the remaining liquid (consommé) through a fine-mesh sieve, pressing on solids to extract all liquid. Discard solids. Shred the beef using two forks. Skim any excess fat from the consommé if desired. Keep shredded birria and consommé warm or reheat when ready to assemble the grilled cheese.

7. 7

   **For the Birria Grilled Cheese Assembly:** Pour about 1 cup of the birria consommé into a shallow dish or bowl wide enough to dip bread slices.

8. 8

   For each sandwich, spread softened butter on one side of a slice of sourdough bread. Place the buttered side down in a dry skillet (or griddle) over medium heat.

9. 9

   On the unbuttered side of the bread in the skillet, layer half of the shredded Oaxaca and Monterey Jack cheese. Top with a generous portion of shredded birria meat. Add the remaining cheese on top of the birria.

10. 10

    Take a second slice of sourdough bread. Spread butter on one side. Dip the *unbuttered* side of this second slice into the birria consommé. Place this consommé-dipped side down onto the cheese and birria, with the buttered side facing up.

11. 11

    Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. You may need to adjust the heat to prevent burning while ensuring the cheese melts. Press gently with a spatula to ensure good contact.

12. 12

    Once cooked, remove the Birria Grilled Cheese from the skillet. Cut in half diagonally. Serve immediately with small bowls of the warm birria consommé for dipping, garnished with finely diced white onion and chopped fresh cilantro, and a lime wedge on the side.

Chef's Tips

• 💡Make the birria ahead of time! It tastes even better the next day, and it makes assembling the grilled cheese much faster.
• 💡Don't overcrowd your skillet when grilling the sandwiches. Cook in batches if necessary to ensure even browning and melting.
• 💡For extra crispiness and flavor, you can lightly brush the *outside* of the consommé-dipped bread with a little extra birria fat (from skimming the consommé) before placing it on the skillet.
• 💡Experiment with cheese blends! While Oaxaca and Monterey Jack are traditional for melting, a little sharp cheddar or even pepper jack could add a nice kick.
• 💡Adjust the chile de arbol quantity in the birria recipe to control the level of spice.