Birria Grilled Cheese Delight (Print Version)
# Ingredients:
→ Shredded Beef
01 -
1 tablespoon olive oil
02 -
3 pounds chuck roast
03 -
1 tablespoon beef bouillon powder, or 1 bouillon cube
04 -
1 can (28 ounces) red enchilada sauce
→ Grilled Cheese
05 -
½ cup (113 g) unsalted butter, divided
06 -
20 slices Texas toast
07 -
1 medium white onion, finely diced, divided
08 -
2½ cups (305 g) queso fresco, divided
09 -
2½ cups (282.5 g) mozzarella cheese, shredded, divided
10 -
2 teaspoons chopped cilantro, divided
# Instructions:
01 -
Heat a large cast-iron skillet over medium-high heat and add olive oil. Once hot, sear the chuck roast for 3-5 minutes on each side until browned. Transfer the beef to a crockpot, add beef bouillon powder and red enchilada sauce. Cover and cook on low for 10 hours until tender and shreddable. Shred the beef using two forks and return to the juices in the crockpot.
02 -
Preheat a skillet to medium-high heat. Butter one side of each slice of Texas toast. Place one or two slices at a time in the skillet, buttered side down. Top with ½ cup shredded beef, 1 tablespoon diced onion, ¼ cup queso fresco, ¼ cup mozzarella cheese, a sprinkle of cilantro, and another slice of bread, buttered side up. Cook over medium-low heat for 5-7 minutes per side, until golden brown and the cheese is melted. Remove using a spatula.
03 -
Serve the grilled cheese sandwiches with leftover juices from the crockpot for dipping.
# Notes:
01 -
If using store-bought or premade shredded beef, this recipe takes approximately 20 minutes to prepare.