Crispy Birria Grilled Cheese with Consommé Dip

This crispy birria grilled cheese takes the classic grilled cheese to a new level. Thick sourdough slices are toasted in spiced birria chili butter, then loaded with juicy shredded beef and a mountain of stretchy Oaxaca cheese.

Every bite offers a shatteringly crisp crust, gooey melted cheese, and rich, savory beef. Served with a bowl of hot consommé for dipping, it's a satisfying meal that brings the flavors of Mexican birria to your table.

Birria, a slow-cooked Mexican stew, meets the ultimate comfort food in this grilled cheese sandwich. The combination of tender shredded beef, melted Oaxaca cheese, and crispy sourdough bread, all infused with the deep flavors of birria chili fat, creates a sandwich that's both familiar and exciting.

The consommé, a rich and savory broth, is perfect for dipping, adding moisture and an extra layer of flavor to every bite. This recipe is straightforward and delivers restaurant-quality results at home.

Ingredients

Why this recipe works

Toasting the bread in a mixture of butter and birria chili fat is the key to achieving a deeply golden, crispy crust with an authentic birria flavor. The fat from the broth is packed with spices and chili, infusing the bread with a subtle heat and complexity that plain butter cannot match. This technique ensures every bite is crunchy and savory.

Using a combination of Oaxaca and Monterey Jack cheeses provides the perfect melt. Oaxaca cheese, a Mexican string cheese, melts into long, stretchy strands, while Monterey Jack adds creaminess and a mild, buttery flavor. The high moisture content of these cheeses helps them melt smoothly without becoming greasy, creating a luscious, gooey interior.

Notes and substitutions

For the best results, use a high-quality, thick-cut sourdough bread that can hold up to the hearty filling without becoming soggy.

The birria chili fat is essential for flavor; if you don't have it, you can substitute with additional butter, but the taste will be less complex. The beef birria should be slow-cooked until fall-apart tender—leftovers from a previous meal work wonderfully here.

A cast-iron skillet is ideal for grilling the sandwiches because it heats evenly and retains heat well, producing a beautifully crisp crust. If you don't have a cast-iron skillet, any heavy-bottomed pan will work.

To ensure even browning, press the sandwiches down with a spatula or a weight while cooking. This helps the bread make full contact with the pan and encourages the cheese to melt evenly.

• Oaxaca cheese: Mozzarella or provolone for a similar stretch and melt.
• Monterey Jack: Pepper Jack for a spicier kick or cheddar for a sharper flavor.
• Sourdough bread: Ciabatta or French bread for a sturdy, chewy texture.
• Birria chili fat: Reserved fat from the birria broth; if unavailable, use additional butter.

Equipment

• Cast-iron skillet
• Spatula
• Knife
• Cutting board
• Small bowl
• Pastry brush