Birria Grilled Cheese Sandwiches
WHAT YOU NEED
- 8 slices thick-sliced Texas toast bread
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter, divided
- 3 cups Cacique Queso Quesadilla Shredded Cheese
- 2 cup birria consommé or cooking liquid
- Chopped white onion for garnish
- Chopped cilantro for garnish
- Birria Seasoning
- 2 tbs dried guajillo chili powder, or New Mexico chili powder
- 1 tbs ancho chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cayenne
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp Mexican oregano
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- Birria
- 2 pounds beef chuck roast, cut into large pieces
- 2 tsp olive oil
- 4 tablespoons birria seasoning
- 1 1/2 cups beef broth
- 1 tsp apple cider vinegar
- 8 ounces tomato sauce
HOW TO MAKE IT
- INSTRUCTIONS FOR BIRRIA
Cut the beef chuck roast into large pieces and season on all sides with the birria seasoning, tossing in a bowl to coat evenly. - Press the "sauté" button on an Instant Pot and set it to “normal” heat. When the screen reads "hot", add the beef and sear on all sides for 2-3 minutes, or until they form a nice crust on the outside. Press the "keep warm/cancel" button on the Instant Pot.
- Pour the beef broth, apple cider vinegar, and tomato sauce in the Instant Pot. Stir to combine all the liquids, making sure the beef is covered in the liquid.
- Place the lid on the Instant Pot and make sure the steam valve is in the "sealing" position. Use the "manual" button to set the Instant Pot pressure to high for 40 minutes.
- Once the Instant Pot finishes and beeps, allow the pressure to naturally release for 10 minutes. After 10 minutes, move the steam valve to "venting" and release any remaining pressure.
- Use a slotted spoon to remove the beef from the liquid and place it in a bowl. Use two forks to shred the beef.
- INSTRUCTIONS FOR GRILLED CHEESE
Heat a large nonstick pan over medium-low heat. Spread the mayonnaise on one side of each of the bread slices. Add 1/2 tablespoon of the butter to the pan and allow to melt. Working in batches, place 2 slices of the bread, mayonnaise-side-down on the pan, and top each with ⅓ cup of the cheese. Pile 1/3 cup of the chopped birria meat onto one of the slices of bread. - Cook until the cheese has melted, about 2 to 3 minutes. Close the sandwich and flip continue cooking until crispy and golden-brown on both sides, about an additional minute on each side.
- Slice each sandwich in half and serve with a small bowl of heated birria consommé garnished with chopped onion and cilantro. Be sure to dip each bite of the sandwich in the warm, rich consommé!
