Description
Enjoy this birria grilled cheese featuring slow cooked shredded beef with melty cheeses and fresh cilantro in a crispy Texas toast. Perfect for a homemade birria cheese sandwich with a dipping sauce. It’s a delicious and easy quesabirria grilled cheese recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 pounds chuck roast
- 1 tablespoon beef bouillon powder or 1 bouillon cube
- 1 can 28 ounces enchilada sauce red
- ½ cup 1 stick 113 g unsalted butter divided
- 20 slices Texas toast
- 1 medium white onion finely diced divided
- 2½ cups 305 g queso fresco divided
- 2½ cups 282.5 g mozzarella cheese shredded divided
- 2 teaspoons chopped cilantro divided
Instructions
- Heat oil in a large cast-iron skillet over medium-high heat until shimmering.
- Brown the chuck roast for 3 to 5 minutes on each side until nicely seared.
- Transfer the meat to a crockpot and pour the enchilada sauce over it, then add the bouillon powder on top.
- Cover and let it slow cook on low for 10 hours until the beef becomes tender and easy to shred.
- Remove the beef and shred it well with two forks, then put the shredded meat back into the cooker juices.
- Preheat a skillet over medium-high heat to prepare the grilled cheese sandwiches.
- Spread butter on one side of each bread slice.
- Place the bread buttered side down in the skillet, then add ½ cup shredded beef, 1 tablespoon diced white onion, ¼ cup queso fresco, ¼ cup mozzarella, and a sprinkle of cilantro before topping with another buttered slice of bread.
- Cook on medium-low heat for 5 to 7 minutes until golden, then flip and cook the other side for another 5 to 7 minutes to melt cheese and crisp the bread.
- Remove carefully with a spatula and serve with leftover slow cooker juices for dipping.
Notes
- If you have premade shredded beef birria, assembling and cooking these sandwiches only takes about 20 minutes
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Dinner, Main Course
- Method: Grilled
- Cuisine: American
Nutrition
- Calories: 703kcal