Beef Birria Grilled Cheese – The Disneyland Icon, Made at Home!
Get ready to bring the magic of Disneyland’s iconic creation right into your kitchen with this incredible Beef Birria Grilled Cheese! This isn’t just a sandwich; it’s an experience. Imagine tender, slow-braised birria beef, infused with rich, smoky, and complex flavors, piled high with melty pepper jack cheese between slices of buttery, perfectly grilled sourdough bread. Served with a side of tangy salsa verde and a consomé for dipping, this sandwich is pure, unadulterated comfort food perfection that you’ll crave again and again.
Why You’ll Love This Birria Grilled Cheese
- Disneyland-Inspired: Recreate a viral, highly sought-after theme park favorite at home.
- Explosion of Flavors: Rich, savory birria beef meets tangy salsa verde and spicy pepper jack.
- Incredibly Tender Beef: Slow-braising ensures fork-tender, melt-in-your-mouth meat.
- Gooey & Crispy: Achieves the perfect balance of melty cheese and a golden, buttery, crispy crust.
- Ultimate Comfort Food: Deeply satisfying and packed with crave-worthy flavors.
What You’ll Need
Gather these ingredients to craft your amazing Beef Birria Grilled Cheese:
Ingredients (Makes 10 sandwiches):
For the Birria Beef:
- 4 lbs top round roast (cut into 3-4 large pieces)
- 2 tablespoons olive oil
- 1 large white onion, roughly chopped
- 6 cloves garlic, peeled
- 1 (14.5 oz) can diced tomatoes, undrained
- 8-10 dried Guajillo chiles, stemmed and deseeded
- 4-5 dried Ancho chiles, stemmed and deseeded
- 1 chipotle pepper in adobo sauce (from a can, plus 1 tsp adobo sauce)
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper, to taste
For the Grilled Cheese:
- 20 slices sourdough bread (thick-cut recommended)
- 20 slices pepper jack cheese
- 1 cup salsa verde (store-bought or homemade)
- 1 cup fresh cilantro, chopped (for garnish and adding to sandwich)
- 1 cup diced white onion (for garnish and adding to sandwich)
- ½ cup unsalted butter, softened, or mayonnaise (for spreading on bread)
Instructions: Braise, Shred, Assemble, Grill, and Dip!
1. Prepare the Birria Chiles:
Place the Guajillo and Ancho chiles in a heatproof bowl. Pour boiling water over them to cover, and let them rehydrate for 20-30 minutes until softened. Drain, reserving the soaking liquid if desired (though using beef broth is recommended for deeper flavor).
2. Sear the Beef & Sauté Aromatics:
Season the 4 lbs top round roast pieces generously with salt and black pepper. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef pieces on all sides until nicely browned. Remove beef and set aside. Add the roughly chopped white onion and peeled garlic cloves to the same pot. Sauté for 5-7 minutes until softened and lightly caramelized.
3. Blend the Birria Sauce:
Add the rehydrated Guajillo and Ancho chiles, sautéed onion and garlic, diced tomatoes (undrained), chipotle pepper in adobo sauce (plus 1 tsp adobo sauce), beef broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, ground cloves, and ground cinnamon to a blender. Blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the Dutch oven to ensure a super smooth sauce (optional, but recommended for authentic texture).
4. Slow-Braise the Birria Beef:
Return the seared beef pieces to the Dutch oven with the strained birria sauce. Add the 2 bay leaves. Ensure the beef is mostly submerged in the sauce. If not, add a little more beef broth. Bring the sauce to a gentle simmer. Cover the Dutch oven tightly with a lid. Transfer to a preheated oven and braise at 300°F (150°C) for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork. Alternatively, you can braise on the stovetop over low heat, ensuring a very gentle simmer and stirring occasionally.
5. Shred the Birria Beef & Prepare Consomé:
Remove the beef from the Dutch oven and place it on a large cutting board. Using two forks, shred the beef into bite-sized pieces. Discard the bay leaves from the sauce. The remaining sauce in the Dutch oven is your rich birria consomé. Taste and adjust seasoning if needed. If it’s too thick, add a splash of beef broth. Keep the consomé warm.
6. Assemble the Grilled Cheese:
For each sandwich: Spread one side of two slices of sourdough bread generously with softened unsalted butter or mayonnaise. This will be the exterior of your sandwich. Flip one slice of bread so the unbuttered side is facing up. Layer 1 slice of pepper jack cheese on top. Pile a generous amount of the shredded birria beef over the cheese. Sprinkle with some fresh chopped cilantro and diced white onion. Top with another slice of pepper jack cheese. Place the second slice of sourdough bread (butter-side up) on top, completing the sandwich. Repeat for all 10 sandwiches.
7. Grill the Sandwiches:
Heat a large non-stick skillet or griddle over medium heat. Place the assembled birria grilled cheese sandwiches in the hot skillet (cook in batches if necessary). Grill for 4-6 minutes per side, or until the sourdough is golden brown and crispy, and the pepper jack cheese is completely melted and gooey. Press down gently with a spatula occasionally to ensure good contact.
8. Serve and Enjoy!
Once cooked, remove the Beef Birria Grilled Cheese sandwiches from the skillet. Slice them in half diagonally. Serve immediately with warm birria consomé for dipping and a side of salsa verde. Garnish with extra fresh cilantro and diced white onion. Pure magic in every bite!
Tips for Disneyland-Level Birria Grilled Cheese
- Sear the Beef: Don’t skip searing the beef. It adds a crucial layer of flavor and depth to the birria.
- Strain the Sauce: For an extra smooth and authentic consomé, straining the sauce after blending is highly recommended. It removes any fibrous bits from the chiles and aromatics.
- Adjust Spice Level: For more heat, add more chipotle in adobo or a pinch of cayenne pepper to the sauce. For less heat, reduce the amount of chipotle.
- Cold Brew Consomé: To achieve an even richer consomé, once the birria is done braising and you’ve shredded the beef, chill the consomé. The fat will solidify on top, which you can skim off (or leave for more richness), and then reheat.
- Butter vs. Mayonnaise: Both work for grilling. Butter provides a classic rich flavor, while mayonnaise often leads to a crispier, more evenly golden crust.
- Medium Heat is Key: Cook the grilled cheese over medium heat. This allows the cheese to melt slowly and the bread to toast to a perfect golden brown without burning.
- Don’t Overstuff: While tempting to load up the beef, an overstuffed sandwich will be harder to grill evenly and might fall apart.
- Sourdough Bread: The tangy sourdough complements the rich birria beef beautifully.
- Fresh Garnishes: Don’t underestimate the power of fresh cilantro and diced white onion for adding a burst of freshness and texture.
- Serve Hot: This sandwich is an absolute showstopper when served immediately, with the cheese molten and the bread crispy.
This Beef Birria Grilled Cheese is a truly special and incredibly flavorful dish that brings the magic of a unique culinary experience right to your home. Get ready for pure deliciousness!