Birria Grilled Cheese

• 8 slices sourdough bread
• 8 oz shredded cooked beef chuck (from birria)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons birria broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Preheat a skillet over medium heat.
2. 2 Mix birria broth, cumin, chili powder, and a pinch of salt in a small bowl.
3. 3 Layer 2 slices of bread with shredded beef, cheese mix, and a spoonful of the birria spice mixture.
4. 4 Place the sandwich in the skillet and cook until golden brown on each side, about 2-3 minutes per side.
5. 5 Repeat with remaining ingredients.
6. 6 Serve immediately garnished with cilantro and lime wedges.

Equipment

• Skillet
• Spatula

Variations

• Add sliced onions or peppers for extra crunch and flavor.
• Use pulled pork instead of beef for a pork birria version.

Substitutions

• If you can't find sourdough, use any sturdy bread that holds up well to grilling.
• Substitute Monterey Jack with pepper jack for extra spice.

Pairings

• Mexican rice
• Refried beans
• Corn tortillas

Nutrition

Tips

• For extra flavor, brush the outside of the bread with a bit of birria broth before grilling.
• Use a mix of cheeses for the best meltability and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of salsa and a cooling avocado crema.
• Pair with a simple green salad for a complete meal.

FAQ