{"id":6952,"date":"2026-05-06T14:48:32","date_gmt":"2026-05-06T14:48:32","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6952"},"modified":"2026-05-06T14:48:32","modified_gmt":"2026-05-06T14:48:32","slug":"birria-grilled-cheese","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6952","title":{"rendered":"Birria grilled cheese"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

The Birria & Consom\u00e9:<\/b><\/p>\n

3 lbs<\/b> beef chuck roast or short ribs, cut into large chunks<\/p>\n

4<\/b> dried guajillo chiles (seeded and stemmed)<\/p>\n

2<\/b> dried ancho chiles (seeded and stemmed)<\/p>\n

1<\/b> white onion, halved<\/p>\n

4 cloves<\/b> garlic<\/p>\n

1 tsp<\/b> dried oregano, 1\/2 tsp<\/b> cinnamon, and 2<\/b> bay leaves<\/p>\n

4 cups<\/b> beef broth<\/p>\n

The Grilled Cheese:<\/b><\/p>\n

8 slices<\/b> thick sourdough or brioche bread<\/p>\n

2 cups<\/b> Oaxaca cheese or Monterey Jack, shredded<\/p>\n

Butter<\/b> for toasting<\/p>\n

Fresh cilantro and diced white onion<\/b> (for the consom\u00e9 and garnish)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/div>\n

Instructions:<\/h1>\n

Make the Birria:<\/b><\/p>\n

Boil the dried chiles in water for 10 minutes<\/b> until soft, then blend them with garlic, oregano, and cinnamon until smooth.<\/p>\n

Sear the beef chunks in a large pot until browned.<\/p>\n

Add the blended chile sauce, beef broth, onion halves, and bay leaves to the pot.<\/p>\n

Cover and simmer on low for 3\u20134 hours<\/b> (or 90 minutes<\/b> in a pressure cooker) until the beef is tender and shreds easily with a fork.<\/p>\n

Prep the Meat and Consom\u00e9:<\/b><\/p>\n

Remove the beef, shred it finely, and set aside.<\/p>\n

Strain the cooking liquid into a bowl\u2014this is your consom\u00e9<\/b>. Discard the solids (onion and bay leaves).<\/p>\n

Assemble the Grilled Cheese:<\/b><\/p>\n

Butter one side of each bread slice.<\/p>\n

Place one slice butter-side down in a skillet over medium heat.<\/p>\n

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.<\/p>\n

Pro Tip:<\/b> Dip the buttered side of the bread lightly into the top layer of the consom\u00e9 (the oily part) before putting it in the pan to get that signature orange, crispy crust seen in the photo.<\/p>\n

Toast:<\/b><\/p>\n

Grill for 3\u20134 minutes<\/b> per side until the bread is dark golden brown and the cheese is fully melted.<\/p>\n

Serve:<\/b><\/p>\n

Pour the hot consom\u00e9 into a small bowl and garnish with fresh cilantro and diced onion. Serve the sandwich hot and ready for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: The Birria & Consom\u00e9: 3 lbs beef chuck roast or short ribs, cut into large chunks 4 dried guajillo chiles (seeded and stemmed) 2 dried ancho chiles (seeded and stemmed) 1 white onion, halved 4 cloves garlic 1 tsp dried oregano, 1\/2 tsp cinnamon, and 2 bay leaves 4 cups beef broth The Grilled […]<\/p>\n","protected":false},"author":1,"featured_media":6954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6952"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6952\/revisions"}],"predecessor-version":[{"id":6955,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6952\/revisions\/6955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6954"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}