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Instructions:

Make the Birria:

Boil the dried chiles in water for 10 minutes until soft, then blend them with garlic, oregano, and cinnamon until smooth.

Sear the beef chunks in a large pot until browned.

Add the blended chile sauce, beef broth, onion halves, and bay leaves to the pot.

Cover and simmer on low for 3–4 hours (or 90 minutes in a pressure cooker) until the beef is tender and shreds easily with a fork.

Prep the Meat and Consomé:

Remove the beef, shred it finely, and set aside.

Strain the cooking liquid into a bowl—this is your consomé. Discard the solids (onion and bay leaves).

Assemble the Grilled Cheese:

Butter one side of each bread slice.

Place one slice butter-side down in a skillet over medium heat.

Add a layer of cheese, a generous heap of shredded birria beef, and another layer of cheese. Top with the second bread slice, butter-side up.

Pro Tip: Dip the buttered side of the bread lightly into the top layer of the consomé (the oily part) before putting it in the pan to get that signature orange, crispy crust seen in the photo.

Toast:

Grill for 3–4 minutes per side until the bread is dark golden brown and the cheese is fully melted.

Serve:

Pour the hot consomé into a small bowl and garnish with fresh cilantro and diced onion. Serve the sandwich hot and ready for dipping.