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Savory Birria Grilled Cheese Recipe with Rich Consomé Dip

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A flavorful grilled cheese sandwich filled with tender, spiced birria beef and melty cheese, served with a rich consomé dip for dunking. Perfect for a quick, indulgent meal that combines comfort food with gourmet flavors.

Ingredients

Scale
  • 1.5 lbs beef chuck roast, cut into 2-inch pieces
  • 3–4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 4 cups beef broth
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 cup Oaxaca cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices rustic bread, thick-cut
  • 4 tbsp unsalted butter, softened
  • Optional garnishes: chopped fresh cilantro, diced white onion, lime wedges

Instructions

  1. Prepare the chili sauce: Remove stems and seeds from dried guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes until softened. Drain and transfer to a blender with quartered onion, garlic, tomato paste, cumin, oregano, apple cider vinegar, and a pinch of salt. Blend until smooth.
  2. Braise the beef: Place beef chuck pieces in a slow cooker or Dutch oven. Pour the chili sauce over the beef, add bay leaves, and pour in beef broth until the meat is just covered. Cook on low for 6-8 hours (slow cooker) or simmer gently in the oven at 300°F (150°C) for 3-4 hours until beef is fork-tender.
  3. Shred the beef: Remove beef from the pot and shred with two forks. Strain the liquid (consomé) through a fine sieve to remove solids. Taste and adjust seasoning with salt and pepper.
  4. Assemble the grilled cheese: Mix shredded Oaxaca and cheddar cheeses in a bowl. Butter one side of each bread slice. On the non-buttered side, layer a generous amount of shredded birria beef and cheese. Sandwich with another slice, buttered side out.
  5. Grill the sandwiches: Heat a skillet over medium heat. Place sandwiches in the skillet and cook 3-4 minutes per side until bread is golden brown and cheese is melted. Press gently with a spatula to help the cheese bind everything.
  6. Serve: Cut sandwiches in half and serve hot with warm consomé dip on the side. Garnish consomé with chopped cilantro and diced onions if desired. Serve with lime wedges.

Notes

Use a cast-iron skillet for a crispy crust and gooey interior. Soak dried chilies thoroughly for best flavor. Strain consomé for a smooth dip. Butter bread well with softened unsalted butter. Grill on medium-low heat to avoid burning. Make extra consomé for use as soup base or over rice. For gluten-free, use gluten-free bread. For dairy-free, use vegan cheese but flavor will differ.

Nutrition

Keywords: birria, grilled cheese, consomé, Mexican, comfort food, beef, sandwich, easy recipe, cheesy, dip

Find it online: https://blixfood.com/savory-birria-grilled-cheese-recipe-with-rich-consom-e-dip-easy-guide/