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

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly. Shred the braised beef into bite-sized pieces and finely dice the onion and chop the cilantro. If the beef birria is cold, warm it slightly so it does not cool down the cheese too quickly during the melting process.

Have the consommé heated in a small saucepan nearby, ready to be served immediately. Ensure the sourdough bread slices are uniform in thickness to guarantee an even cook on both sides during the griddling phase.

Instructions

Filling preparation

1. 1Prepare the filling
   Combine the shredded braised beef birria with the finely diced white onion and fresh cilantro in a medium bowl. Mix gently until the ingredients are well incorporated, ensuring the onion and cilantro are evenly distributed throughout the meat mixture.
   Look for The mixture should look uniform and aromatic.
   Tip Mixing the aromatics with the meat before assembling allows the flavors to meld together perfectly within the sandwich.

The filling is ready when the shredded beef, diced onions, and fresh cilantro are mixed into a uniform, aromatic blend. The onion should be finely diced to ensure it distributes evenly, providing a fresh crunch in every bite. Ensure the beef is at room temperature or slightly warmed to facilitate even melting of the cheese later. The mixture should look moist but not overly liquid, as excessive moisture can make the bread soggy during the grilling process.

Griddling the sandwich

2. 2Griddle the sandwich
   Heat a griddle or cast-iron skillet over medium-high heat to 375°F (190°C). Coat both sides of the sourdough bread slices generously with the red birria fat from the top of the consommé pot. Place the bread on the hot surface and layer with the beef mixture and a generous amount of Oaxaca cheese. Cook for 3 minutes per side until the bread is deeply charred and crisp, and the cheese has reached 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The bread should be golden brown and crisp, with the cheese fully melted and pulling away from the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Using the rendered fat from the birria pot is essential for achieving the signature red color and deep, savory flavor of the crust.

The sandwich is ready when the sourdough is toasted to a deep, crispy golden-red color on both sides. The Oaxaca cheese should be visibly melted, with strands stretching when the sandwich is pressed gently with a spatula.

The heat should be consistent throughout the 3-minute cooking time per side. Check the underside of the bread periodically to ensure it is browning evenly without burning, adjusting the heat slightly if the sourdough begins to darken too quickly.

Final assembly

3. 3Assemble and serve
   Remove the sandwich from the griddle carefully using a spatula. Cut the sandwich into two halves. Serve immediately alongside a cup of hot, steaming consommé for dipping.
   Look for The cheese should stretch satisfyingly when the sandwich is pulled apart.
   Tip The dip is the most important part of the experience, so ensure the consommé is piping hot before serving.

The sandwich is ready to serve when it has rested for at least 3 minutes, allowing the cheese to set just enough to hold the sandwich together during slicing. It should be cut into two clean halves to reveal the layers of beef and melted cheese. Serve alongside a warm cup of consommé, ensuring the aroma of the broth is present. The final dish should be visually striking, with the vibrant red oil on the bread contrasting beautifully with the fresh green cilantro.

Common mistakes

A common mistake is using too much heat, which can burn the sourdough before the cheese has a chance to melt through. Always maintain a consistent medium-high heat. Another error is failing to use enough birria fat; the bread needs sufficient fat to achieve that signature red color and savory flavor.

Avoid overstuffing the sandwich, as this makes it difficult to flip and can lead to the filling spilling out. Finally, do not skip the resting period; letting the sandwich sit for a few minutes allows the cheese to stabilize.

How to tell it’s done

The birria grilled cheese is considered done when the sourdough is deeply charred and golden brown on both sides, indicating a crisp crust. The Oaxaca cheese must be fully melted and gooey, which typically occurs when the internal temperature reaches 145°F (63°C).

Because the beef is already cooked, the primary goal is ensuring the bread is toasted and the cheese is thoroughly heated. The sandwich should be firm enough to hold its shape when lifted but soft enough to yield to a crisp crunch with each bite.

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