Birria Grilled Cheese Recipe

This Birria Grilled Cheese recipe combines slow-braised, deeply spiced Mexican-style birria beef with a golden, crispy grilled cheese sandwich for the ultimate comfort food fusion. Featured on Bring on the Karbs, Erica and Josh Karbelnik transform traditional birria into a rich, cheesy, dunkable sandwich served with flavour-packed consommé.

Tender beef chuck is simmered for hours in a bold chile sauce made from guajillo and ancho peppers, garlic, onion, cumin, oregano, cloves, and cinnamon. The result is juicy shredded meat infused with smoky, aromatic depth. When paired with melted provolone cheese and toasted sourdough, it becomes a gooey, crispy grilled cheese elevated to restaurant-level indulgence.

The Inspiration

Birria originates from the Mexican state of Jalisco and is traditionally a slow-cooked stew made with goat or beef, deeply seasoned with dried chilies and spices. It is often served with consommé, a rich broth used for dipping tacos, creating a bold and immersive eating experience.

For the North Meets South episode of Bring on the Karbs, Erica and Josh Karbelnik reimagine this classic dish by combining it with the familiar comfort of a grilled cheese sandwich. The result is a fusion of Mexican slow-cooked tradition and North American comfort food culture.

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.

Serving Suggestions

This Birria Grilled Cheese is best served hot and fresh, when the cheese is perfectly melted and the bread is crispy on the outside. It works beautifully as a hearty lunch, indulgent dinner, or crowd-pleasing party food. The rich consommé adds a deep, savoury dipping element that transforms the sandwich into an interactive eating experience.

Pair this dish with pickled vegetables, Mexican street corn, or a fresh citrus slaw to balance its richness. For drinks, a cold Mexican lager, horchata, or a light sparkling beverage complements the bold spices and creamy cheese.

For entertaining, serve the sandwiches sliced into halves or quarters with small cups of consommé for dipping so guests can enjoy them as handheld bites. This dish also fits perfectly into game-day menus or casual gatherings where comfort food takes centre stage.

Final Thoughts

This Birria Grilled Cheese recipe is a bold fusion of tradition and comfort, combining the slow-cooked richness of Mexican birria with the crispy, melty satisfaction of a classic grilled cheese sandwich. The result is a deeply flavourful, indulgent dish that brings together spice, texture, and comfort in every bite.

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