Birria Grilled Cheese

Protein Type



  • 10 Lb Inside Skirt Steak
  • 6 Guajillo Peppers, Stemmed and Seeded
  • 2 Chile de Arbol Peppers, Stemmed and Seeded
  • ½ Small White Onion
  • 8 Garlic Cloves
  • Salt and Cracked Black Pepper
  • 2 cups Beef Stock
  • 2 Carrots
  • 1 tsp Ground Clove
  • 1 tsp Thyme
  • 1 tsp Marjoram 
  • 6 Bay Leaves
  • 2 tsp Mexican Oregano
  • 1 tsp Ground Cumin
  • 40 Slices Thick Cut Bread
  • 5 cups Oaxacan Cheese, Shredded
  • 40 Slices Bacon
  • 2 cups White Onion, Finely Diced 
  • Cilantro, to Garnish
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Blend the guajillo, arbol, garlic, oregano, cumin, ground clove, thyme, marjoram, salt, and 2 cups of water. In a large pot, add the meat, the Chile mixture, 3 liters water, carrots, and the bay leaves. Simmer for 2½ hours, then remove the meat, shred, strain the liquid, and set aside. Spread butter on both sides of the pieces of bread and start to toast on the flattop. Add cheese directly to the flattop and place bread on top once it starts to melt. Flip the bread, add the shredded beef, bacon, and finish with another slice of bread. Flip the grilled cheese once the bottom is golden brown and toast the other side. Continue until all the grilled cheeses are made. Serve with white onion, cilantro, and a side of consommé!

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