Crispy Birria Grilled Cheese
This crispy birria grilled cheese is the ultimate cozy comfort food. Tender crockpot birria beef gets layered with melty oaxaca and American cheese on sourdough with a crispy, lacy cotija crust, then dunked in rich, warm consommé. This birria grilled cheese is like a birria taco and a grilled cheese had the best baby ever.
The slow cooker does almost all of the work, and any leftover beef makes amazing Birria Beef Bowls with Cilantro Lime Rice. For more grilled cheese inspo, try my Caramelized Onion Grilled Cheese.
Why You’ll Love This Birria Grilled Cheese
- Crispy cotija crust that gets lacy and golden in the pan.
- Fall-apart birria beef made easily in the crockpot.
- The cheese pull from oaxaca and American is unreal.
- Consommé for dunking, which is the best part.
Ingredients for Birria Grilled Cheese
The Crockpot Birria
Chuck roast, an EZ Bombs Birria Bomb, beef broth, white onion, garlic, bay leaves, a cinnamon stick, salt and pepper.
The Grilled Cheese
Sourdough, shredded oaxaca cheese, American cheese, shredded birria beef, chopped white onion and cilantro.
The Crispy Crust
Softened salted butter and finely grated cotija pressed onto the outside of the bread.
For Dunking
About 1 1/2 cups of warm consommé from the slow cooker.
Swap note: Use gluten-free sourdough and check your birria seasoning for a gluten-free version. Mozzarella or Monterey Jack can stand in for oaxaca.
How to Make Birria Grilled Cheese
Step 1: Load the crockpot
Cut the chuck roast into 3 or 4 chunks and place it in the crockpot with the onion, garlic, cinnamon and bay leaves. Drop in the birria bomb and pour the beef broth over everything.
Step 2: Slow cook
Cover and cook on low for 8 hours, until the beef shreds with zero effort.
Step 3: Shred and strain
Pull out the beef and shred it, then strain the consommé into a bowl and keep it warm.
Step 4: Make the cotija crust
Brush one side of each slice of sourdough with butter and press the grated cotija into the buttered side. Place the bread in a skillet, cotija side down.
Step 5: Build the sandwiches
Top the bread with oaxaca, American cheese, shredded beef, white onion and cilantro, then close the sandwiches with the cotija side facing out.
Step 6: Grill and dunk
Cook over medium-low heat until the crust is deep golden and lacy, about 4 minutes per side, flipping once. Rest for a minute, slice and dunk in warm consommé.
Carly’s Expert Tips
- Grate the cotija finely. It sticks better and turns into a crispy, lacy crust.
- Medium-low heat gives the cheese time to melt before the crust burns.
- Don’t overstuff. A thin layer of beef lets the cheese melt all the way through.
- Dip the beef first. A quick dunk in consommé before layering keeps it juicy.
Make It Your Own
- Quesabirria tacos: Use corn tortillas dipped in consommé instead of bread.
- Spicy: Add pickled jalapeños or a drizzle of chili crisp.
- Instant Pot birria: Pressure cook the beef for about 60 minutes instead of using the crockpot.
- Different cheese: Try Monterey Jack or pepper jack.
Make-Ahead and Meal Prep: Make the birria beef and consommé up to 4 days ahead and store them together in the fridge. When you are ready, the grilled cheese takes about 10 minutes.
What to Serve With Birria Grilled Cheese
Serve with the warm consommé for dunking, plus tortilla chips, Cowboy Caviar or a simple cabbage slaw to cut the richness.
Storing and Reheating
Store the birria beef in its consommé in the fridge for up to 4 days, or freeze for up to 3 months.
Grilled cheese is best fresh, but you can reheat it in a skillet or air fryer at 350°F for 3 to 4 minutes to re-crisp the crust.
What People Ask About Birria Grilled Cheese
What cheese is best for birria grilled cheese?
Oaxaca is the classic choice for its amazing stretch. American adds creaminess, and cotija on the outside makes the crust crispy.
Can I make birria grilled cheese with leftover birria?
Yes. Leftover birria is perfect. Just warm it with a little consommé first.
What is consommé?
Consommé is the rich, seasoned broth left after slow cooking the birria. It is used for dunking.
How long does birria take in the crockpot?
Cook it on low for about 8 hours, until the beef shreds easily.
Crispy Birria Grilled Cheese
Ingredients
Method
- Cut chuck roast into 3-4 chunks and place into the crockpot.
- Add onion, garlic, cinnamon, and bay leaves to the crockpot.
- Drop in the birria bomb and pour beef broth over everything.
- Cover and cook on low for 8 hours, until the beef shreds with zero effort.
- Pull the beef out, shred it, and strain the consommé into a bowl.
- Brush one side of each slice of sourdough with butter, then press the grated cotija into that buttered face.
- Place the bread face down in a skillet, cotija side down.
- Top each slice with oaxaca, American cheese, shredded beef, white onion, and cilantro.
- Cook over medium-low heat until the crust is deep golden and lacy, flipping once, about 4 minutes per side.
- Rest a minute, slice, pull, and dunk in warm consommé.
