Dive into the cheesy, spicy world of Birria Grilled Cheese! Perfect for any meal that needs a flavorful twist. Birria Grilled Cheese
Ingredients:
For the Beef:
5-6 Beef Short Ribs
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
Canola Oil as needed
For the Chiles:
3 Ancho Chiles, stemmed & seeded
3 Guajillo Chiles, stemmed & seeded
¼ cup of Chipotle in Adobo
½ White Onion, sliced
8-10 Garlic Cloves
2 cups of Water
For Braising + Seasonings:
2-3 cups Beef Broth
1.5 tablespoons Mexican Oregano
2 tablespoons Black Pepper
1 tablespoon Sea Salt
2 Cinnamon Sticks
2 Bay Leaves
For the Grilled Cheese:
3 cups Shredded Jack Cheese
½ cup Red Onions, chopped
½ cup Cilantro, chopped
Thick Cut Sliced Bread
Directions:
Preheat your fire to medium-high temperature (around 375°F). Place a Dutch oven over the fire to preheat for 3-4 minutes.
Char the ancho chili, guajillo chili, and garlic cloves in the Dutch oven for 30-45 seconds per side. Add water and let simmer for 7-8 minutes. Remove from heat.
Blend the charred chiles, garlic, chopped onion, and chipotle in adobo until smooth. Transfer to a bowl.
Season short ribs with salt, pepper, and garlic powder. Sear in the Dutch oven until browned. Add chili paste, beef broth, and braising seasonings. Simmer until beef is tender, about 3.5-4.5 hours.
Discard bones, bay leaves, and cinnamon sticks. Strain sauce to create a clean consommé. Shred the beef.
Preheat a skillet with oil and butter. Assemble the grilled cheese with bread, cheese, shredded beef, and more cheese. Cook until golden brown on both sides.
Serve grilled cheese with consommé topped with red onions and cilantro.
Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 680 kcal | Servings: 6 servings
Birria Grilled Cheese
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Dutch Oven (Multi-function/Dutch Oven and lid becomes skillet)
Ingredients
For the Beef:
- 5-6 Beef Short Ribs
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Canola Oil as needed
For the Chiles:
- 3 Ancho Chiles stemmed & seeded
- 3 Guajillo Chiles stemmed & seeded
¼ cup of Chipotle in Adobo
- ½ White Onion sliced
- 8-10 Garlic Cloves
- 2 cups of Water
For Braising + Seasonings:
- 2-3 cups Beef Broth
- 1.5 tablespoons Mexican Oregano
- 2 tablespoons Black Pepper
- 1 tablespoon Sea Salt
- 2 Cinnamon Sticks
- 2 Bay Leaves
For the Grilled Cheese:
- 3 cups Shredded Jack Cheese
- ½ cup Red Onions chopped
- ½ cup Cilantro chopped
- Thick Cut Sliced Bread
Instructions
- Preheat your grill to medium-high temperature (around 375°F). Place a Dutch oven over the fire to preheat for 3-4 minutes.
- Char the ancho chili, guajillo chili, and garlic cloves in the Dutch oven for 30-45 seconds per side. Add water and let simmer for 7-8 minutes. Remove from heat.
- Blend the charred chiles, garlic, chopped onion, and chipotle in adobo until smooth. Transfer to a bowl.
- Season short ribs with salt, pepper, and garlic powder. Sear in the Dutch oven until browned. Add chili paste, beef broth, and braising seasonings. Simmer until beef is tender, about 3.5-4.5 hours.
- Discard bones, bay leaves, and cinnamon sticks. Strain sauce to create a clean consommé. Shred the beef.
- Preheat a skillet with oil and butter. Assemble the grilled cheese with bread, cheese, shredded beef, and more cheese. Cook until golden brown on both sides.
- Serve grilled cheese with consommé topped with red onions and cilantro.
