Crispy Birria Grilled Cheese with Consommé Dip Step-by-step instructions

Before you start

Before starting, ensure the shredded beef birria is warm and ready to use; if it was refrigerated, gently reheat it in a saucepan or microwave. Soften the butter to room temperature for easy mixing. Have all ingredients measured and within reach.

Prepare the baking sheet or plate for the cooked sandwiches, and heat the consommé in a small pot until steaming. Set up your workstation with the bread, cheese, beef, and butter mixture ready to assemble.

Instructions

Assembly

1. 1Prepare the Bread and Cheese
   Lay the 4 slices of sourdough bread on a clean work surface. In a small bowl, mix the softened butter with the birria chili fat until well combined. Spread this mixture evenly on one side of each bread slice. Place the slices buttered-side down on a plate.
   Look for The butter-fat mixture should be spreadable and evenly coat each slice.
   Tip If the birria fat is solid, warm it slightly to blend smoothly with the butter.
2. 2Layer the Cheese and Beef
   On two of the bread slices (buttered side down), layer half of the shredded Oaxaca cheese, then divide the warm shredded beef birria evenly over the cheese. Top with the remaining Oaxaca cheese and all of the Monterey Jack cheese. Place the remaining bread slices on top, buttered side up, to form two sandwiches.
   Look for The cheese should be piled generously, but the sandwich should close without spilling.
   Tip Warm the beef slightly before assembling to help the cheese melt faster.

At the end of this phase, you have four slices of bread buttered with the birria mixture, and two slices topped with cheese and beef, ready to be closed into sandwiches.

The cheese is piled high, and the beef is warm. The bread is evenly coated, and the sandwich is assembled with the buttered sides facing outward, ready for the skillet.

Grilling

3. 3Grill the Sandwiches
   Heat a cast-iron skillet over medium-low heat. Place the sandwiches in the skillet and cook for 4 minutes per side, pressing down gently with a spatula or a weight. Cook until the bread is deeply golden and crisp, and the cheese is fully melted.
   Look for The bread should be golden brown and the cheese visibly melted when the sandwich is lifted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a heavy pan or a bacon press to weigh down the sandwich for even browning.
4. 4Check the Internal Temperature
   After flipping, if the beef was not already fully cooked, ensure the center of the sandwich reaches 160°F (71°C) to confirm the beef is safely reheated. The cheese should be bubbling and the bread crisp.
   Look for An instant-read thermometer inserted into the center should read 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the bread browns too quickly, lower the heat to avoid burning before the cheese melts.

The sandwiches are grilled in a cast-iron skillet over medium-low heat for 4 minutes per side. The bread is golden brown and crisp, and the cheese is fully melted. The kitchen smells of toasted bread and spiced beef. The sandwiches are cooked to an internal temperature of 160°F (71°C), ensuring the beef is hot and safe to eat.

Serving

5. 5Rest and Slice
   Remove the sandwiches from the skillet and let them rest for 1 minute. Using a sharp knife, slice each sandwich in half diagonally, cutting through the crispy crust to reveal the stretchy cheese and juicy beef.
   Look for The cheese should stretch as you cut, and the crust should crackle loudly.
   Tip A serrated knife works best for cutting through the crisp bread without squishing the filling.
6. 6Serve with Consommé
   Serve the grilled cheese sandwiches immediately with a bowl of hot birria consommé for dipping. Garnish the consommé with extra cilantro and onions if desired.
   Look for The consommé should be steaming hot and deeply savory.
   Tip Dip each bite generously to enjoy the full birria experience.

The sandwiches have rested for a minute and are sliced diagonally, revealing the stretchy cheese and juicy beef. The consommé is hot and ready for dipping. Each slice is dipped into the consommé and enjoyed, with the crispy bread soaking up the savory broth. The meal is complete and satisfying.

Common mistakes

One common mistake is using too high heat, which burns the bread before the cheese melts. Cook on medium-low and be patient. Another pitfall is overstuffing the sandwich, making it difficult to flip and causing the filling to spill out.

Use a generous but manageable amount of filling. Also, avoid pressing down too hard, which can squeeze out the cheese. Finally, let the sandwich rest for a minute after cooking to allow the cheese to set slightly, making it easier to slice without everything oozing out.

How to tell it’s done

The sandwich is done when the bread is deeply golden brown and crisp on both sides, and the cheese is fully melted and bubbling at the edges. To ensure the beef is safely reheated, insert an instant-read thermometer into the center of the sandwich; it should read at least 160°F (71°C).

The crust should crackle when pressed, and the cheese should stretch when you pull the sandwich apart. If the bread browns too quickly but the cheese isn't melted, lower the heat and cook a little longer.

• Ground meat: 160°F (71°C) in the thickest part