Birria Grilled Cheese! This recipe details how to make tender, flavorful birria and then transforms it into a delicious grilled cheese sandwich, served with consommé for dipping.
Remove the stems and seeds of ancho and guajilo chilies. Season the meat on both sides generously with salt and pepper. In a large pot over medium heat, add the meat in batches and sear 2-3 minutes on both sides. Once seared, take out the meat and leave on the side. Add a bit more oil to the pot and add chopped onions. Sauté until just softened. Once softened, add tomato paste and cook down until paste starts to darken. Next add garlic and sauté until fragrant. Then add the beef stock and chilies. Add the meat back in. In a cheesecloth, add black peppercorns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly. Add the spice bag mixture into the stock and bring to a light simmer and cover and braise for 1 hour. Then remove the chilies and place into a blender with a little of the cooking liquid and blend until smooth. Pour back into the pot and bring back to a simmer. Cover and braise for 90 minutes. Remove the meat to a bowl and shred until very fine. Season the broth with salt and pepper. Take 2 slices of bread and butter them on 1 side. Add cheese and your shredded meat to the bread. Cook in a hot pan on both sides until the cheese is melted, and the bread is golden brown! Serve with a ramekin of consommé topped with diced onions and chopped cilantro. Enjoy!!
