Birria Grilled Cheese

By Tasty · 300 min

Ingredients

Instructions

1. Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then sear the meat on all sides until browned and crusted. Remove and set aside.
2. In the same pot, cook the garlic, tomatoes, chipotle peppers and onion until softened and fragrant, about 3-4 minutes.
3. Return the seared beef to the pot with the guajillo and arbol peppers, beef broth, bay leaves, chili powder, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir.
4. Cover and simmer on low for 2 hours, until the meat falls apart.
5. Remove the meat and vegetables, leaving the broth in the pot. Blend the vegetables, then stir them back into the broth. Shred the beef and return it to the broth.
6. Melt the butter on a griddle or skillet over medium heat. Place two slices of bread in the pan.
7. Top each slice of bread with two slices of cheddar and two slices of Oaxaca cheese.
8. Add shredded beef, some of the sauce, diced onion and cilantro to the bread. Let the cheese melt and the bread toast, then fold the sandwiches closed.
9. Serve with more broth for dipping.

Summarized from Tasty's video. Watch it for the details.

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