Birria Grilled Cheese with Rich Consommé for Dipping Step-by-step instructions

Before you start

Before starting, ensure the birria beef is cooked and shredded, and the consommé is ready. If using leftover birria, reheat the beef gently in a skillet or microwave until hot. Soften the butter to room temperature for easy spreading.

Shred the cheeses if not pre-shredded. Have all ingredients measured and within reach. The skillet should be large enough to hold two sandwiches at a time, or you can work in batches. Keep the consommé warm in a saucepan over low heat while you cook the sandwiches.

Instructions

Prep and Heat

1. 1Prep the Bread and Cheese
   Brush one side of each sourdough slice with birria chili oil, then spread a thin layer of softened butter over the oil. Set aside. In a bowl, combine the shredded Oaxaca and cheddar cheeses.
   Look for The bread should be evenly coated with a red-tinted layer of oil and butter.
   Tip Use a pastry brush for even coverage, and keep the butter at room temperature so it spreads easily.
2. 2Heat the Skillet
   Place a large skillet or griddle over medium heat. Allow it to heat for 2–3 minutes until a drop of water sizzles and evaporates immediately.
   Look for The skillet should be hot but not smoking.
   Tip If the skillet smokes, reduce the heat slightly to avoid burning the bread.

The bread is coated with a glossy, red-tinted layer of oil and butter, and the cheese is mixed and ready. The skillet is hot, and a drop of water sizzles on contact. The kitchen smells of warm chili and butter. Everything is organized and within reach, so the assembly and cooking will go smoothly.

Assemble and Grill

3. 3Assemble the Sandwiches
   Place two slices of bread, oiled side down, on a cutting board. Sprinkle a generous layer of the cheese mixture over each slice, then pile on the shredded birria beef. Top with more cheese and close with the remaining bread slices, oiled side up.
   Look for The sandwiches should be thick and well-filled, with cheese peeking out at the edges.
   Tip Press the sandwiches gently to help them hold together during cooking.
4. 4Grill the Sandwiches
   Place the sandwiches in the hot skillet. Cook for 4 minutes per side, pressing down firmly with a spatula, until the bread is deeply golden and crispy and the cheese is fully melted. If needed, reduce heat to avoid burning. Let it rest for 3 minutes before slicing.
   Look for The bread should be shatteringly crisp and a deep mahogany color, with cheese oozing out.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a second spatula to press down for even browning and better cheese melt.
5. 5Rest the Sandwiches
   Transfer the grilled sandwiches to a cutting board and let them rest for at least 3 minutes. This allows the cheese to set slightly and makes slicing easier.
   Look for The sandwiches should be firm to the touch but still warm inside.
   Tip Resting also helps prevent the filling from spilling out when cutting.

The sandwiches are assembled with cheese on both sides of the beef, and they are grilling in the skillet. The bread is turning golden and crisp, and the cheese is visibly melting at the edges.

The aroma of toasted bread and seasoned beef fills the air. The sandwiches should be flipped carefully and pressed to ensure even browning.

Rest and Serve

6. 6Warm the Consommé
   While the sandwiches rest, warm the birria consommé in a small saucepan over medium heat until steaming hot. Do not boil.
   Look for The consommé should be steaming and fragrant, with a rich red color.
   Tip If the consommé separates, whisk it gently to recombine.
7. 7Slice and Serve
   Cut each sandwich in half diagonally. Serve immediately with bowls of hot consommé on the side, garnished with fresh cilantro and lime wedges for squeezing over the sandwich and into the broth.
   Look for The cheese should be stretchy and the bread crisp when cut.
   Tip Dunk each bite into the consommé just before eating for maximum flavor.

The sandwiches are resting on a cutting board, and the consommé is steaming in a saucepan. The bread is a deep mahogany color, and the cheese is molten and stretchy. When cut, the filling holds together, and the consommé is hot and fragrant. The table is set with cilantro and lime wedges, ready for dipping.

Common mistakes

One common mistake is using too high heat, which burns the bread before the cheese melts. Keep the heat at medium and be patient. Another is overstuffing the sandwich, which makes it hard to flip and can cause the filling to spill out.

Use a generous but manageable amount of filling. Also, avoid pressing the sandwich too hard, as this can squeeze out the cheese. Press gently but firmly. Finally, don't skip the resting step—it allows the cheese to set slightly, making the sandwich easier to cut and eat.

How to tell it’s done

The sandwiches are done when the bread is deeply golden brown and crisp on both sides, and the cheese is fully melted and oozing out of the edges. The internal temperature of the beef should reach at least 145°F (63°C) if it was not already hot.

To check, insert an instant-read thermometer into the center of a sandwich; it should read 145°F (63°C) or higher. The consommé should be steaming hot but not boiling. The bread should produce a satisfying crunch when pressed with a spatula.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest