Crispy Birria Grilled Cheese Recipe with Easy Rich Consommé Dip
A crispy, cheesy grilled cheese sandwich filled with tender birria beef, served with a rich and flavorful consommé dip made from birria broth. Perfect for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded birria beef (leftover or freshly made; beef chuck roast slow-cooked in spices is ideal)
- 1 cup shredded Oaxaca cheese
- 1 cup shredded mozzarella cheese
- 8 slices sturdy white or sourdough bread
- 3 tablespoons unsalted butter, softened
- 3 cups birria consommé (strained cooking broth from the birria)
- Pinch of salt and pepper to taste
- Optional toppings: chopped onions, fresh cilantro, lime wedges
Instructions
- Pour 3 cups of birria broth through a fine mesh strainer into a saucepan. Bring to a gentle simmer over medium-low heat and keep warm without boiling vigorously (about 10 minutes).
- Shred the birria meat finely, removing any large chunks of fat or bone. Season lightly with salt and pepper if needed.
- In a bowl, combine Oaxaca and mozzarella cheeses evenly.
- Spread a thin, even layer of softened butter on one side of each bread slice; this will be the outside of the sandwich.
- On the unbuttered side of 4 slices, layer a generous amount of birria meat, then top with a handful of the cheese blend. Place the remaining bread slices on top, buttered side facing out.
- Heat a cast iron skillet over medium heat. Place sandwiches in the pan, buttered side down. Cook for 3-4 minutes per side, pressing slightly with a spatula, until golden brown and cheese is melted. Flip carefully.
- Remove sandwiches and let rest for a minute. Keep consommé warm on low heat.
- Cut sandwiches diagonally and serve with warm consommé in small bowls. Sprinkle optional chopped onions and cilantro on top and add a squeeze of fresh lime if desired.
Notes
Use medium heat to avoid burning the bread before the cheese melts. Spread butter thinly and evenly to prevent greasy spots. Skim fat from consommé if too oily. Use a large spatula to flip sandwiches carefully. For gluten-free, use gluten-free bread and check consommé ingredients. Vegan cheese can substitute dairy cheese but expect texture differences.
Nutrition
- Serving Size: 1 sandwich with cons
- Calories: 575
- Sodium: 850
- Fat: 32.5
- Carbohydrates: 37.5
- Fiber: 2.5
- Protein: 37.5
Keywords: birria, grilled cheese, consommé, comfort food, easy recipe, cheesy sandwich, Mexican cuisine, birria consommé, Oaxaca cheese, mozzarella cheese