A Birria Grilled Cheese Sandwich after being dipped in the consomme.

Let’s take a trip to El Paso and San Antonio with this delicious recipe! If you love al pastor birria tacos, this is an innovative meal that will thrill your taste buds. These grilled cheese birria sandwiches put regular grilled cheese and tomato soup to shame. So let’s jump in!

Why You’ll Love Birria Grilled Cheese

Move over Grilled Cheese and Tomato soup! You have a new competitor in town. This Birria Grilled Cheese was out of this world! The beef itself is insane, but that consommé is so delicious I could almost drink it on its own.

Adding the consomme to a bowl for serving.

Make sure to leave plenty of time to braise the beef, and make some extra since it can keep for a little while and is very versatile! You can turn it into a variety of different meals.

For a few ideas, check out my Birria Baked Potato, Campfire Quesabirria Tacos and Smoked Birria Burgers.

Ingredients

To make these Mexican grilled cheeses, you’ll make your own birria meat out of Beef Short Ribs seasoned with kosher salt, black pepper, garlic powder, and canola oil.

One of the sandwiches after being flipped on the grill.

Then, you’ll mix stemmed & seeded ancho chiles, stemmed & seeded guajillo chiles, chipotle in adobo, white onion, garlic cloves, and water. 

You’ll prepare your braising and seasonings with beef broth, Mexican oregano, black pepper, sea salt, cinnamon sticks, and bay leaves.

A sliced sandwich, stacked on top of each other.

You’ll finish off each grilled cheese sandwich with shredded Jack cheese, chopped red onions, chopped cilantro, and thick cut slices of bread. 

Keep in mind, this recipe is a bit of a time commitment. You’ll need 1 hour of prep and 4.5 hours of cook time to serve 4. Most of the time is spent braising the beef, so it’s not necessarily labor intensive. You know what they say, “Good things take time.” And these are grilled cheeses worthy of that time! Let’s dive in.

How to Make a Beef Birria Cheese Sandwich

Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.

The peppers and garlic in the dutch oven.

Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. 

Once simmered, pull the dutch oven off of the heat. Toss those charred chiles and garlic plus the water into a food processor along with your chopped onion and chipotle in adobo. Blend until completely smooth and then pour that paste into a bowl.

The short ribs after getting seasoned and starting to sear in the dutch oven.

Add your short ribs to a large bowl with some oil and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. 

Adding the chili paste to the dutch oven so the short ribs can braise in it.

Next, add all your short ribs to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce to remove excess fat as needed.

Pulling the beef from the short ribs after braising.

Once the beef is tender, pull it off, dispose of the bones, bay leaves and cinnamon sticks. Then strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl and then begin to shred your beef.

Assemble the Birria Grilled Cheese Sandwiches

Loading some Texas toast down with cheese, braised beef and more cheese so that it can become a Birria Grilled Cheese Sandwich.

Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add a thin layer of oil and clarified butter to the skillet 2-3 minutes before cooking, so that we can create somewhat of a non-stick surface.

On a separate plate, lay out a piece of Texas toast bread and cover with a handful of shredded cheese. Top it with a handful of shredded beef then add some more shredded cheese and another slice of bread on top of the cheese. 

Adding the Birria Grilled Cheese Sandwich to the skillet.

Add the assembled grilled cheese to the skillet and toast the bread for 45-60 seconds on both sides of the sandwich until golden brown. Then pull off and repeat for the rest of the grilled cheese sandwiches.

One final shot of the dipped Birria Grilled Cheese Sandwich so you can see the consomme dip.

Lastly, add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Birria Grilled Cheese Sandwiches and serve with the consomme.

Enjoy!

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

A Birria Grilled Cheese Sandwich after being dipped in the consomme.

Birria Grilled Cheese Sandwich

Birria Grilled Cheese Sandwich with a consomme dip. Deliciousness.
Author:Derek Wolf
4 from 31 votes
Prep Time: 1 hour
Cook Time: 4 hours 5 minutes
Total Time: 5 hours 5 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4 People

Ingredients 

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

Chiles:

  • 3 ancho chiles stemmed & seeded
  • 3 guajillo chiles stemmed & seeded
  • ¼ cup of Chipotle in Adobo
  • 1/2 white onion sliced
  • 8-10 garlic cloves
  • 2 cups of Water

Braising + Seasonings:

  • 2-3 cups beef broth
  • 1.5 tablespoons mexican oregano
  • 2 tablespoons black pepper
  • 1 tablespoons sea salt
  • 2 cinnamon sticks
  • 2 bay leaves

Grilled Cheese:

  • 3 cups Shredded Jack Cheese
  • ½ cup red onions chopped
  • ½ cup cilantro chopped
  • Thick Cut Sliced Bread

Instructions 

  • Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
  • Add your ancho chile, guajillo chile and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull the dutch oven off of the heat. Add your chiles & garlic in the water plus your chopped onion and chipotle in adobo to a food processor. Blend until completely smooth. Pour your paste into a bowl.
  • Add your short ribs to a bowl with some oil and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Finally, add all your short ribs to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  • Once the beef is tender, pull it off, dispose of the bones, bay leaves and cinnamon sticks. Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef.
  • Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil and clarified butter to the skillet 2 minutes before cooking.
  • Lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef then add some more shredded cheese and another slice of bread. Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches.
  • Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Birria Grilled Cheese and serve with the consomme. Enjoy!

Video

Nutrition

Calories: 419kcal | Carbohydrates: 23g | Protein: 26g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 76mg | Sodium: 5335mg | Potassium: 577mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 102mg | Calcium: 749mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!

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Comments

  1. Where did you find the dried ancho Chiles and dried guajilio Chiles? I can’t find them around here? Thanks!

  2. 5 stars
    This is fire……. Literally the sauce was so spicy I had to tame it with lime and honey. We like spicy but this was hot.
    Otherwise it was so good! I made it on my black stone griddle and it turned out amazing!
    Highly recommend

    Maybe my dried peppers were just a little extra lol