Birria Grilled Cheese

Birria Grilled Cheese

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Birria:

• 2 lbs beef chuck roast, cut into cubes
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 cloves garlic
• 1 small white onion
• 2 tsp (9.9ml) cumin
• 1 tsp (4.9ml) oregano
• 1/2 tsp (2.5ml) ground cloves
• 1/4 tsp (1.2ml) ground cinnamon
• 4 cups (960ml) beef broth
• 2 tbsp (29.6ml) white vinegar
• Salt to taste

For the Grilled Cheese:

• 2 slices of sourdough
• 2 slices provolone
• Shredded birria meat
• Diced white onion
• Chopped cilantro
• Braising liquid from the meat
• 1 lime

Method:

Make the Birria:

Toast the guajillo and ancho chilis in a skillet until fragrant. Remove the seeds and the stems. Place the chilis in hot water and let sit for 10 minutes.

Remove the chilis from the water and place in a blender with garlic, onion, cloves, oregano, and cinnamon with 1 cup of beef broth until smooth.

Season beef chunks with salt and sear in a pot until browned. Add the chili sauce to the pot along with the remaining broth and vinegar and bring to a simmer. Cover and cook on low for 2-3 hours until the meat is tender.

Make the Grilled Cheese:

With a fork, pull apart the birria meat and mix with about 1 cup of the braising liquid. Pour the rest of the braising liquid in a bowl to serve with the grilled cheese.

Add the meat onto a slice of sourdough, top with white onion, cilantro, and provolone cheese, then top with another slice of sourdough.

In a pan, add 1 tsp of cooking liquid from the beef. Place the sandwich in the pan and toast, making sure to melt the cheese and toast the bread on both sides.

Serve with beef consommé topped with diced white onion, cilantro and a lime wedge.