Birria Grilled Cheese Recipe

Introduction

Birria Grilled Cheese combines tender, slow-cooked beef with gooey cheeses melted between buttery toasted bread. This fusion of rich Mexican flavors and classic comfort food is perfect for a satisfying meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 3 pounds chuck roast
• 1 tablespoon beef bouillon powder (or 1 bouillon cube)
• 1 can (28 ounces) enchilada sauce (red)
• 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

1. Step 1: Heat olive oil in a large cast-iron skillet over medium-high heat.
2. Step 2: Sear the chuck roast on each side until browned, about 3-5 minutes per side.
3. Step 3: Transfer the seared roast to a crockpot and top with beef bouillon powder and enchilada sauce.
4. Step 4: Cover and slow cook on low for 10 hours, or until the meat is tender and easily pulls apart.
5. Step 5: Remove the cooked roast from the slow cooker and shred it using two forks. Return the shredded beef to the juices in the crockpot.
6. Step 6: Preheat a skillet to medium-high heat for making the grilled cheese sandwiches.
7. Step 7: Butter one side of each slice of Texas toast.
8. Step 8: Working one or two sandwiches at a time, place a slice of bread, buttered side down, in the skillet. Top with ½ cup shredded beef, about 1 tablespoon diced white onion, ¼ cup queso fresco, ¼ cup mozzarella, and some chopped cilantro. Cover with a second slice of bread, buttered side up.
9. Step 9: Cook over medium-low heat for 5-7 minutes, then carefully flip and cook another 5-7 minutes until the bread is golden brown and the cheese is melted. Remove with a spatula.
10. Step 10: Serve the grilled cheese sandwiches hot, accompanied by the leftover slow cooker juices for dipping.

Tips & Variations

• Use a cast-iron skillet for an even, golden crust on your grilled cheese.
• Swap queso fresco with Monterey Jack or a Mexican melting cheese if desired.
• For extra spice, add sliced jalapeños or a dash of hot sauce inside your sandwich.

Storage

Store leftover birria grilled cheese sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispiness and melty cheese, or warm gently in the oven. Keep leftover birria juices refrigerated separately and reheat on the stove for dipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for birria?

Yes, cuts like brisket or short ribs work well for slow cooking and shredding, though chuck roast is preferred for its flavor and tenderness.

Is there a way to speed up the cooking process?

You can pressure cook the beef for about 1 to 1.5 hours instead of slow cooking, but slow cooking yields the most tender meat and rich flavor.

Birria Grilled Cheese Recipe

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★★★★★

4.9 from 93 reviews

This Birria Grilled Cheese recipe combines tender, slow-cooked chuck roast simmered in rich enchilada sauce with layers of queso fresco and mozzarella melted between buttery Texas toast slices. The slow-cooked meat is seared and cooked in a crockpot to achieve juicy, falling-apart tenderness, then shredded and used as a hearty filling in a crispy, golden grilled cheese sandwich. Served with the flavorful meat juices for dipping, this fusion dish delivers bold Mexican-inspired flavors with a comforting cheesy twist.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 10 hours 15 minutes
• Total Time: 10 hours 35 minutes
• Yield: 10 sandwiches 1x
• Category: Sandwich
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Meat and Sauce

• 1 tablespoon olive oil
• 3 pounds chuck roast
• 1 tablespoon beef bouillon powder (or 1 bouillon cube)
• 1 can (28 ounces) red enchilada sauce

Grilled Cheese

• 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

1. Heat oil: Warm 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking.
2. Sear chuck roast: Place the 3-pound chuck roast in the skillet and sear it on each side for 3-5 minutes until browned to develop flavor.
3. Transfer to crockpot: Move the seared chuck roast to a crockpot, then sprinkle with 1 tablespoon beef bouillon powder and pour in 28 ounces of red enchilada sauce over the meat.
4. Slow cook the meat: Cover and cook on low heat for 10 hours, or until the meat is tender enough to easily pull apart with forks.
5. Shred the beef: Remove cooked chuck roast from the slow cooker and shred it thoroughly using two forks. Return the shredded beef to the juices in the slow cooker to soak up the flavorful sauce.
6. Preheat skillet for grilling: Heat a separate skillet over medium-high heat to prepare for making the grilled cheese sandwiches.
7. Butter the bread: Spread unsalted butter on one side of each slice of Texas toast.
8. Assemble sandwiches: Place slices of bread buttered side down in the skillet. On each, layer about ½ cup shredded beef, 1 tablespoon finely diced white onion, ¼ cup queso fresco, ¼ cup shredded mozzarella, and a sprinkle of chopped cilantro. Top with another slice of bread, buttered side up.
9. Cook sandwiches: Reduce heat to medium-low and cook the sandwiches for 5-7 minutes per side until the bread is golden brown and the cheese melts. Flip carefully using a spatula.
10. Serve: Remove grilled cheese sandwiches from the skillet and serve immediately with leftover cooking juices from the slow cooker on the side for dipping.

Notes

• Use a heavy skillet like cast iron for best searing and grilling results.
• Patience is key while grilling sandwiches—letting them cook slowly ensures gooey melted cheese without burning the bread.
• Leftover meat juices add a wonderful dipping sauce to enhance the sandwich flavors.
• Texas toast works well as it’s thick and holds up to the hearty fillings.
• Can prepare the shredded beef in advance and refrigerate before assembling sandwiches.

Keywords: Birria, Grilled Cheese, Slow Cooker, Mexican Sandwich, Enchilada Sauce, Melted Cheese, Texas Toast