Birria Grilled Cheese

Okay, full confession: I once ate a whole birria grilled cheese at midnight while wearing pajamas and declared it a life-changing event. If you love oozy cheese, crispy bread, and rich, fragrant consommé you can dip into like it’s a savory jacuzzi, you’re in the right place. This recipe takes the joy of birria tacos — smoky, red chiles, tender shredded beef — and marries it to the universal comfort of a grilled cheese. Expect crunchy golden edges, squeaky-pull cheese, and a consommé that smells like someone just roasted a small fiesta in your kitchen. Also: napkins. You’ll want napkins.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This birria grilled cheese gives you crunchy, buttery bread and molten cheese wrapped around juicy, seasoned beef — and a rich consommé for dunking. It’s hearty, messy, and ridiculously comforting. Plus, it’s so easy even your busiest weeknight can pretend it’s a celebration. Who doesn’t love crispy edges and a cheesy pull that stretches across the table?

Ingredients

For the Main Dish:

• 8 slices bread (sourdough or bolillo/telera work great)
• 8 tbsp unsalted butter, softened (1 tbsp per slice, room temp)
• 2 cups shredded birria beef (leftover birria, store-bought, or rotisserie chicken shredded as a swap)
• 2 cups shredded cheese (1 cup each shredded Oaxaca, Monterey Jack, or a Mexican blend)
• Optional: 4 slices of Oaxaca or mozzarella for extra melt

For the Consommé / Garnish:

• 2 cups beef broth (low-sodium works)
• 2 tbsp birria paste or 1½ tbsp chili powder + 1 tsp smoked paprika + ½ tsp ground cumin (easy pantry mix)
• 1 clove garlic, minced
• 1 tbsp apple cider vinegar or lime juice
• Salt to taste
• Garnish: chopped cilantro, diced white onion, lime wedges, pickled jalapeños (optional)

How I Make It

Step 1:

Heat a small saucepan over medium and add the 2 cups beef broth, 2 tbsp birria paste (or the chili powder mix), and the minced garlic. Stir and bring to a gentle simmer — you want fragrant steam, not a boil. Cook for about 5 minutes, then stir in the 1 tbsp apple cider vinegar and a pinch of salt. Taste and adjust: the consommé should smell smoky and savory with a little brightness from the vinegar. If you only have pre-cooked birria, warm it gently in this consommé to keep it juicy.

Step 2:

Preheat a heavy skillet or griddle to medium (about 350–375°F on an electric griddle). Butter one side of each slice of bread with the softened butter. Lay four slices, butter-side down, on a cutting board. Top each with a generous handful of shredded cheese, about ½ cup, then mound roughly ½ cup of the warm shredded birria on top of the cheese. Add another thin layer of cheese (this helps the top slice stick) and close with the remaining bread, butter-side up.

Step 3:

Carefully transfer sandwiches to the hot skillet. Press gently with a spatula or a heavy pan — you want contact for even browning. Cook for about 3–4 minutes until the bottom is deeply golden and crisp, and you hear a happy sizzle. Flip and cook the other side another 3–4 minutes. If the cheese isn’t melting fully, drop the heat to low and cover the pan for a minute to trap heat and coax the cheese into gooey submission.

Step 4:

While the sandwiches cook, ladle the consommé into small dipping bowls. You should see a glossy, slightly oily surface and smell those smoky, chile notes — that’s your cue. The sandwiches are done when both sides are golden-brown and the cheese bulges out a bit and looks melty. If you see a dark char forming too fast, lower the heat; you want crisp, not burnt.

Step 5:

Slice sandwiches on the diagonal (for dramatic cheese pull) and serve immediately with a bowl of warm consommé and small plates of cilantro, diced onion, and lime wedges. Dip, dunk, and eat with abandon. Don’t forget napkins.

Pro Tips

• For extra flavor, toast the bread dry in the pan for 30 seconds before buttering — it creates a sturdier crust that stands up to dipping.
• If your consommé tastes flat, add a splash more apple cider vinegar or a squeeze of lime to brighten the flavors.
• Use a mix of cheeses (one for flavor, one for stretch). I like Oaxaca + Monterey Jack. If you only have cheddar, add a little mozzarella for stretch.
• If you don’t have birria, use shredded rotisserie chicken tossed with 1 tbsp chili powder and a little reserved consommé — it’s fast and delicious.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• No beef? Swap in shredded rotisserie chicken tossed with chili powder and a little soy sauce for depth.
• Can’t find birria paste? Use 2 tbsp tomato paste + 1½ tbsp chili powder + 1 tsp smoked paprika to mimic smoky, tangy notes.
• Dairy-free: use a plant-based buttery spread and dairy-free shredded cheese; texture will differ but flavor stays comforting.
• Gluten-free: use your favorite gluten-free sandwich bread; bread thickness affects crisp time, so adjust the heat slightly lower.

Variations & Tips

• Spicy: add a few slices of pickled jalapeño inside the sandwich or a smear of chipotle mayo.
• Kid-friendly: use mild cheddar and omit onions in the garnish; serve the consommé on the side for dipping.
• Vegetarian: swap beef for seasoned shredded jackfruit or crumbled tempeh simmered in the consommé.
• Breakfast twist: add a fried egg inside for a melty, runny yolk surprise.
• Party platter: make mini sliders using dinner rolls — they disappear in seconds.
• Creative twist: brush the finished sandwich with a little reserved consommé and broil 30 seconds for a glossy finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the shredded birria and consommé up to 3 days ahead and store separately. Reheat the consommé on the stove to steaming (not boiling) and warm the meat in it. Assemble and grill the sandwiches just before serving for best texture.

Can I double the recipe?

Sure thing. Use two skillets or work in batches — don’t overcrowd the pan or the sandwiches won’t crisp evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider brushing on a little extra oil mid-cook to encourage browning.

How do I know it’s done?

Look for deep golden-brown crusts, a sizzling sound that calms to a steady sizzle, and cheese visibly melted and oozing at the seams. The consommé should smell rich, smoky, and slightly tangy.

What if I don’t have ingredient X?

Swap with pantry-friendly options: no birria paste = chili powder + smoked paprika; no beef broth = chicken broth + a splash of soy sauce for umami.

How I Like to Serve It

I serve these warm and slightly ragged with little bowls of consommé for dunking, a mound of chopped cilantro and diced white onion, and lime wedges on the side. They make a dreamy weeknight dinner with a cold cerveza or a spicy margarita, and they work perfectly for casual weekend gatherings when everyone wants something comforting and shareable.

Notes

• Store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a skillet over medium-low until warmed through and crisp again.
• If you reheat meat, bring it to at least 165°F for food safety. (For whole cuts of beef, follow standard guidelines.)

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade birria grilled cheese. Make a mess, turn up the music, and enjoy every crispy, cheesy, dunkable bite!