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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/birria-grilled-cheese-recipe/