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

Tips for success

For an even crispier crust, press down on the sandwich lightly with the spatula during the first minute of cooking on each side. This helps the bread make full contact with the griddle and ensures the heat transfers efficiently to the center of the sandwich.

If the bread seems to be absorbing the fat too quickly, add a small amount more to the pan rather than directly to the bread to maintain a consistent coating.

The consommé can be enhanced by adding a squeeze of fresh lime juice or an extra pinch of chopped cilantro just before serving. This adds a bright, acidic note that cuts through the richness of the beef fat and melted cheese. If the consommé thickens too much upon standing, add a splash of water or beef broth to restore the desired consistency, ensuring it remains smooth and easy for dipping.

Variations

• Spicy Birria Melt: Add a tablespoon of finely chopped fresh serrano or jalapeño peppers to the beef mixture before grilling. This provides a clean, sharp heat that complements the deep spices of the birria beef perfectly.
• Avocado Birria Melt: Spread a layer of mashed avocado on the inside of the sourdough bread before adding the meat and cheese. The creaminess of the avocado adds a luxurious texture that balances the savory, fatty notes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat the sandwich in a skillet over medium-low heat until crispy and warmed through; heat the consommé in a saucepan over medium heat until simmering.

If you have leftovers, allow the sandwich to cool completely before placing it in an airtight container. It is best to store the consommé separately from the sandwich to prevent the bread from becoming soggy.

The components will maintain their quality in the refrigerator for up to 2 days. When storing, ensure the container is tightly sealed to prevent the absorption of other refrigerator odors, which can alter the delicate balance of the birria spices.

The beef birria can be prepared and shredded up to 2 days in advance, making the final assembly a quick process. The onion and cilantro can also be chopped ahead of time and stored in a separate container.

Do not assemble the sandwich until you are ready to cook it, as the moisture from the beef and aromatics will compromise the texture of the sourdough bread if left to sit for too long before hitting the griddle.

Serving ideas

Serve the birria grilled cheese immediately while the cheese is still warm and molten. The sandwich should be cut into two halves, which makes it easier to handle and dip into the consommé. The dip should be served in a small, wide-rimmed bowl or cup that allows for easy access with the sandwich. Provide extra napkins, as this is a notoriously messy and indulgent dish that is meant to be enjoyed with enthusiasm.

Consider serving the sandwich with a side of pickled red onions or a small portion of lime wedges to provide a sharp, acidic contrast to the savory meat and cheese.

These simple additions can elevate the overall dining experience by providing different textures and flavors that complement the richness of the birria. The goal is to create a well-rounded meal that balances the heavy, comforting elements of the sandwich with brighter, fresher components.

Frequently asked questions

Recipe card

Crispy Birria Grilled Cheese with Consommé

Prep 5 minCook 6 minRest 3 minTotal 14 minServes 1

Ingredients

• 6 oz slow-braised beef birria
• 1 cup Oaxaca cheese, shredded
• 2 tbsp white onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 2 slices thick sourdough bread
• 2 tbsp red birria fat
• 1 cup hot consommé, for dipping

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

32 g

Fat

42 g

Fiber

2.5 g

Sugar

2 g

Sodium

1200 mg

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