Crispy Birria Grilled Cheese with Consommé Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a cast-iron skillet and preheat it over medium-low heat for a few minutes before adding the sandwiches. Press down gently with a spatula or a weight to ensure even browning.

If the bread is browning too quickly, reduce the heat. The butter-birria fat mixture should be applied generously to the outside of the bread for maximum flavor and crunch.

To get the perfect cheese pull, use a combination of Oaxaca and Monterey Jack. Shred the cheese yourself rather than buying pre-shredded, as it melts more smoothly.

Warm the beef before assembling to help the cheese melt faster and more evenly. Let the sandwich rest for a minute after cooking to allow the cheese to set slightly, making it easier to slice without losing the filling.

Variations

• Spicy Birria Grilled Cheese: Add sliced jalapeños or a drizzle of hot sauce to the sandwich before grilling for extra heat. Use Pepper Jack cheese instead of Monterey Jack for a spicier kick.
• Chicken Birria Grilled Cheese: Substitute shredded chicken for the beef birria. Use the same consommé for dipping. The chicken will be lighter but still flavorful.
• Vegetarian Birria Grilled Cheese: Replace the beef with seasoned mushrooms or jackfruit. Use a vegetable-based consommé. The result is a meaty texture without the meat.
• Double Cheese Birria Grilled Cheese: Use only Oaxaca and add extra cheese for an even more decadent, stretchy sandwich. Consider adding a slice of mozzarella for extra gooeyness.

Storage and make-ahead

Fridge

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Keep the consommé in a separate container.

Freezer

Assembled but uncooked sandwiches can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Cook from frozen, adding a few extra minutes per side.

Reheat

To reheat, place the sandwich in a skillet over medium heat, flipping occasionally, until heated through and crispy. Alternatively, use a toaster oven.

Leftover grilled cheese sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or toaster oven to restore crispness. The consommé can be refrigerated separately and reheated on the stovetop or in the microwave. For best results, consume within 2 days.

The shredded beef birria can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. The consommé can also be prepared in advance and refrigerated.

When ready to serve, reheat the beef and consommé, then assemble and grill the sandwiches as directed. This makes the recipe perfect for meal prep or entertaining.

Serving ideas

Serve the birria grilled cheese sandwiches hot, with a bowl of consommé for dipping. The consommé should be steaming and garnished with fresh cilantro and diced onions for added freshness and crunch.

Each bite of the sandwich is dipped into the consommé, allowing the crispy bread to soak up the rich, savory broth, creating a perfect balance of textures and flavors.

For a complete meal, pair the sandwiches with a simple side salad or pickled vegetables to cut through the richness. The consommé can also be served as a soup alongside the sandwich. This dish is hearty enough to be a main course and is sure to impress family and friends with its bold flavors and satisfying crunch.

Frequently asked questions

Recipe card

Crispy Birria Grilled Cheese with Consommé Dip

Prep 10 minCook 8 minTotal 18 minServes 2

Ingredients

• 4 slices thick sourdough bread
• 250 g slow-cooked shredded beef birria
• 150 g shredded Oaxaca cheese
• 80 g shredded Monterey Jack cheese
• 40 g butter, softened
• 2 tbsp birria chili fat from broth
• 1 bowl hot birria consommé with cilantro and onions

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

38 g

Carbohydrates

45 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.