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Crispy Birria Grilled Cheese Sandwich Easy Recipe with Rich Consommé Dip

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A crispy, buttery grilled cheese sandwich filled with tender, spiced birria beef and gooey melted cheese, served with a rich, flavorful consommé dip perfect for dunking.

Ingredients

Scale
  • 2 cups shredded slow-cooked birria beef (or shredded slow-cooker beef brisket as substitute)
  • Thick sliced white sandwich bread or bolillo rolls
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 2 tablespoons unsalted butter, softened
  • 3 cups beef broth or birria braising liquid
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 3–4 garlic cloves, smashed
  • 1 small onion, quartered
  • 1 cinnamon stick
  • Cloves (a few)
  • Black peppercorns (a few)
  • Salt to taste
  • Lime wedges (for garnish)
  • Chopped cilantro (for garnish)

Instructions

  1. Remove seeds from dried guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
  2. Add toasted chilies, garlic cloves, quartered onion, cinnamon stick, cloves, and black peppercorns to a saucepan with 3 cups of beef broth or birria braising liquid.
  3. Bring to a simmer and cook gently for 20 minutes partially covered to meld flavors.
  4. Transfer broth and solids to a blender and puree until smooth. Strain through a fine mesh sieve back into the saucepan. Keep warm on very low heat.
  5. Butter one side of each bread slice generously. On the unbuttered side, layer shredded birria beef followed by shredded Oaxaca or mozzarella cheese.
  6. Top with the second slice of bread, buttered side out. Press gently to compact the sandwich slightly.
  7. Heat skillet or griddle over medium heat. Cook sandwich for about 3-4 minutes on each side, pressing occasionally with a spatula, until bread is deep golden brown and cheese is melted.
  8. Remove from pan and let rest for a minute before slicing in half.
  9. Ladle warm consommé into small bowls for dipping. Garnish with lime wedges and chopped cilantro.
  10. Enjoy by dipping each crispy, cheesy bite into the rich consommé.

Notes

If sandwich browns too fast before cheese melts, lower heat and cover pan briefly to trap heat. Consommé tastes better made ahead and reheated slowly. Butter bread generously for crispy crust. Vegetarian version uses seasoned jackfruit or mushrooms with vegetable broth. Gluten-free bread and broth can be used for gluten-free option.

Nutrition

Keywords: birria, grilled cheese, consommé, Mexican sandwich, comfort food, easy recipe, beef sandwich, melted cheese, consommé dip

Find it online: https://emmaoven.com/crispy-birria-grilled-cheese-sandwich-easy-recipe-with-rich-consomm-e-dip/