I stood there in the crazy long line, sun beating down, and all I could think about was that sandwich. You know the one. That beef birria grilled cheese that everyone on the internet was losing their minds over.
It was good, yeah. But then I got home and a weird thought hit me: I can make this even better.
So that’s what we’re going to do today. We’re making a copycat so good, you’ll forget all about theme parks. This is the ultimate cheesy, beefy, messy sandwich you’ll ever make, and it’s way easier than you think.
What You’ll Need
Okay, let’s get our shopping list sorted. The beef and the chiles are the stars of the show, so try to get good ones. It really does make a difference. I’ve broken it down into what you need for the amazing beef and then for putting the sandwich together.
For the Unforgettable Birria Beef
This part looks like a lot, but it’s mostly just dumping things into a pot. Don’t let it scare you. The smells that will fill your kitchen are worth it, I promise.
| Ingredient | Amount |
|---|---|
| Beef chuck roast | 3 lbs |
| Ancho chiles | 4 |
| Guajillo chiles | 4 |
| White onion | 1 large |
| Roma tomatoes | 3 |
| Garlic cloves | 6 |
| Apple cider vinegar | ¼ cup |
| Cumin | 1 tbsp |
| Dried oregano | 1 tbsp |
| Cinnamon stick | 1 small |
| Whole cloves | 4 |
| Black peppercorns | 1 tsp |
| Bay leaves | 2 |
| Beef broth | 6 cups |
| Vegetable oil | 2 tbsp |
| Salt | To taste |
For the Perfect Grilled Cheese
This is where the magic happens. Don’t skimp on the cheese or the butter. This is not the time for health food.
| Ingredient | Amount |
|---|---|
| Sourdough bread | 8 thick slices |
| Oaxaca cheese | 1 lb (or Monterey Jack) |
| Unsalted butter | ½ cup (softened) |
| Chopped cilantro | For serving |
| Diced onion | For serving |
| Lime wedges | For serving |
Pro Tips for Nailing This Recipe
I’ve made this more times than I can count, and I’ve made some dumb mistakes along the way. Here are a few things I learned so you don’t have to.
- Toast Your Chiles. Before you rehydrate them, throw the dried chiles into a dry, hot pan for like 30 seconds per side. Just until you can smell them. This wakes up all the oils and gives the final sauce a way deeper, smokier flavor. Just don’t let them burn, or they’ll turn bitter.
- Sear That Beef. Do not, I repeat, do not just throw the raw beef into the pot. Cut it into big chunks, season it with salt, and get a really nice, dark brown crust on all sides in a hot Dutch oven. This step creates so much flavor that you just can’t get otherwise. It’s the difference between a good birria and a great one.
- Use Good Bread. This sandwich is heavy and a little wet from dipping. Your cheap, flimsy sandwich bread is going to fall apart and make you sad. Get a good, sturdy loaf of sourdough or even a thick-cut Texas toast. Something that can stand up to all that cheesy, beefy goodness.
Tools You’ll Actually Use
You don’t need a fancy kitchen for this. Just a few basics.
- Large Dutch Oven or Heavy Pot: This is for making the birria.
- Blender: A powerful one is best to get the sauce really smooth.
- Large Skillet or Griddle: For building the perfect grilled cheese.
- Tongs: For handling the beef.
- Fine-mesh Sieve: This is for straining the sauce to make it super smooth.
Possible Substitutions and Variations
Sometimes you just don’t have what you need, or you want to mix it up. I get it. Here are some swaps that work great.
- Beef: Chuck roast is my favorite because it has great fat content, but beef short ribs are amazing if you feel like splurging. Brisket works well, too.
- Chiles: Can’t find ancho or guajillo? You can use pasilla or mulato chiles. The flavor will be a little different, but still delicious.
- Cheese: Oaxaca is the traditional choice because it melts so beautifully. If you can’t find it, a low-moisture Monterey Jack or even provolone will work just fine. Just avoid pre-shredded cheese; it has stuff on it to keep it from clumping and it won’t melt as well.
- Make it Spicy: The chiles we’re using are more smoky than spicy. If you want some real heat, throw one or two dried chiles de árbol in with the others.
Make-Ahead Tips
This recipe is honestly perfect to make ahead of time. The flavor of the beef actually gets better after a day or two in the fridge.
Just cook the birria completely, let it cool, and then store the shredded meat and the consommé (the dipping broth) in separate airtight containers in the fridge. It will last for up to 4 days. When you’re ready to make the sandwiches, just reheat the meat and broth on the stove and you’re good to go.
Step-by-Step: Let’s Make This Thing
Alright, let’s get cooking. I’ll walk you through it. We’ll do the beef first, which takes a while to cook, and then the fun part: the sandwich.
Part 1: Making the Birria Beef
Step 1: First, prep your chiles. Cut the tops off the dried ancho and guajillo chiles and shake out the seeds. Place them in a bowl and cover them with boiling water. Let them sit for about 20-30 minutes until they’re soft and floppy.
Step 2: While the chiles are soaking, cut your chuck roast into large, 3-inch chunks. Pat them completely dry with a paper towel and season them all over with a good amount of salt.
Step 3: Heat the vegetable oil in your Dutch oven over medium-high heat. Once it’s shimmering, add the beef chunks in a single layer (work in batches if you need to). Sear them for 3-4 minutes per side, until you have a deep, dark brown crust. Remove the seared beef and set it aside on a plate.
Step 4: Lower the heat to medium and add the chopped onion and Roma tomatoes to the pot. Cook them for about 5-7 minutes, scraping up any brown bits from the bottom of the pot. Then add the garlic and cook for one more minute until you can smell it.
Step 5: Now, drain the softened chiles and add them to your blender. Add the cooked onion, tomato, and garlic mixture from the pot. Also add the apple cider vinegar, cumin, oregano, cinnamon stick, cloves, peppercorns, and about 2 cups of the beef broth.
Step 6: Blend everything on high until it’s completely smooth. This might take a couple of minutes. Be patient. You want a really smooth, deep red sauce. (If your blender isn’t super strong, you might want to pour the sauce through a sieve to catch any tough bits).
Step 7: Pour the blended sauce back into the Dutch oven. Add the seared beef back in, along with the bay leaves and the remaining 4 cups of beef broth. Stir everything together and bring it to a simmer.
Step 8: Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for at least 3 to 4 hours. You’ll know it’s done when the beef is so tender you can easily shred it with a fork. (You can also do this in a slow cooker on low for 8 hours).
Step 9: Carefully remove the tender beef from the pot and place it in a large bowl. Shred it with two forks. Skim any excess fat off the top of the sauce in the pot and discard the bay leaves. This sauce is your consommé for dipping! Give it a taste and add more salt if it needs it.
Part 2: Assembling the Grilled Cheese
Step 1: Heat your large skillet or griddle over medium heat. This is important—if the heat is too high, the bread will burn before the cheese melts.
Step 2: Take two slices of your sourdough bread. Spread a thin layer of softened butter on ONE side of each slice. This is the outside of your sandwich.
Step 3: Place one slice of bread, butter-side down, in the hot skillet. Layer on a generous amount of the shredded Oaxaca cheese, then a good pile of the shredded birria beef, and then another layer of cheese.
Step 4: Place the second slice of bread on top, butter-side up.
Step 5: Cook for 3-5 minutes per side, until the bread is golden brown and crispy and the cheese is completely melted and gooey. Don’t rush it.
Step 6: Here’s the secret trick. Before you serve it, take a ladle of the consommé from the pot and pour some into a shallow bowl. Dip the entire sandwich right into that glorious broth.
Step 7: Serve immediately with a small bowl of the extra consommé for more dipping. Top the consommé with some fresh chopped cilantro and diced onion, and a squeeze of lime.
Let’s Talk Nutrition (Kind Of)
Look, this is not diet food. It’s a celebration. It’s a big, cheesy, beefy hug in sandwich form. But if you must know, you’re looking at a pretty high calorie count, lots of protein from the beef and cheese, and a good amount of fat. Just enjoy it for what it is and maybe eat a salad tomorrow. This is an estimate, so don’t take it as gospel.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 800-1000 per sandwich |
| Protein | ~50g |
| Fat | ~60g |
| Carbohydrates | ~45g |
What to Serve With This Monster
Honestly, this sandwich is a whole meal by itself. You don’t need much on the side.
A simple green salad with a light vinaigrette can be nice to cut through the richness. Some quick-pickled red onions are also amazing to have on the side. If you’re having a drink, a crisp Mexican lager is the perfect pairing.
Tips for Cooking Faster
The birria beef takes time, there’s no way around that. But you can be smart about it.
- Make the Beef Ahead: As I said before, make the entire birria recipe on a Sunday. Then during the week, making the sandwiches takes less than 10 minutes.
- Pressure Cooker: If you have an Instant Pot or pressure cooker, you can cook the beef in about 45-50 minutes on high pressure instead of 3-4 hours on the stove.
- Double Batch: While you’re at it, make a double batch of the birria. You can use the extra meat for tacos, quesadillas, or even on top of nachos all week long.
Leftovers and Storage
If you somehow have leftovers, here’s the best way to handle them.
- Store Separately: Keep the shredded beef and the consommé in separate airtight containers in the fridge. They’ll stay good for up to 4 days.
- Reheating: Reheat the beef and consommé gently in a pot on the stove until warmed through. Don’t use the microwave unless you want rubbery beef.
- Freezing: The birria beef and consommé freeze beautifully. Let them cool completely and store them in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating.
Answering Your Questions
Here are some questions I get asked all the time about this recipe.
Q1. Is this recipe really spicy?
Ans: Not really. Ancho and guajillo chiles are more about smoky, earthy flavor than heat. If you want it spicy, add a couple of chiles de árbol to the mix.
Q2. My consommé seems a little thin. What did I do wrong?
Ans: Nothing! If you want it a little thicker, just let it simmer uncovered on the stove for 15-20 minutes to reduce and concentrate the flavor.
Q3. Do I have to strain the sauce?
Ans: You don’t have to, but I really recommend it if your blender isn’t great. Straining it guarantees a super smooth, velvety consommé without any tough bits of chile skin.
Q4. What’s the absolute best cheese for this?
Ans: Oaxaca cheese is the best for that classic “cheese pull” you see in pictures. But honestly, any great melting cheese like Monterey Jack or even a low-moisture mozzarella will be delicious.
Wrapping Up
So there you have it. It seems like a big project, but it’s really just a few simple steps. The slow, patient cooking is what builds all that incredible flavor.
The moment you take that first bite—the crispy, buttery bread, the gooey cheese, the rich, tender beef, and then you dip it all into that warm, savory broth—it’s just one of the best food experiences ever. You made this. In your own kitchen.
Now it’s your turn. Give this recipe a try and please, come back and leave a comment below. Tell me how it went! Did you make any changes? I love hearing about your kitchen adventures.
