Birria Grilled Cheese

• servings: 10 servings
• active time: 15 minutes
• total time: 10 hours 15 minutes

Ingredients

1 tablespoon olive oil

3 pounds chuck roast

1 tablespoon beef bouillon powder, (or 1 bouillon cube)

1 can (28 ounces) enchilada sauce, (red)

½ cup (1 stick / 113 g) unsalted butter, (divided)

20 slices Texas toast

1 medium white onion, (finely diced, divided)

2½ cups (305 g) queso fresco, (divided)

2½ cups (282.5 g) mozzarella cheese, (shredded, divided)

2 teaspoons chopped cilantro, (divided)

Directions

Heat oil.

To a large cast-iron skillet over medium-high heat, add oil.

Sear chuck roast.

Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).

Add roast to crock pot.

Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.

Cook.

Cover and slow cook on low for 10 hours, or until the meat is tender and easily pulls apart.

Shred cooked beef.

When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.

Grilled Cheese

Make grilled cheese. Preheat skillet.

Preheat a skillet to medium-high heat.

Butter one side of each slice of bread.

Add bread to skillet. Top with fixings and a second slice of bread.

Working one or two at a time, add bread, buttered side down into the skillet. While it is cooking, top with ½ cup shredded beef, about 1 tablespoon of white onions, ¼ cup queso fresco, ¼ cup mozzarella, cilantro, and another slice of bread, buttered side up.

Cook over medium-low heat for 5-7 minutes; then, flip over the sandwich and cook another 5-7 minutes, or until golden brown. (If it seems like the bread is taking a long time to brown, be patient, as the cheese inside needs time to melt.) Use a spatula to remove from the skillet.

Serve grilled cheese with leftover juices.

Serve with leftover juices from the slow cooker for dipping.

Nutrition

• Calories: 703 kcal