Birria Grilled Cheese

Ingredients

• 4 lb Chuck roast (cut into 4 steaks)
• Barbecue rub
• 2 tbsp Beef tallow (separated)
• 14.5 oz Chicken broth
• 2 tbsp Garlic
• 2 Heriloom tomatoes
• 1 Large white onion
• 2 tsp Marjoram
• 2 tsp Oregano
• 2 tsp Salt and Pepper
• 12 oz Chipotles adobo sauce
• 1 Bay leaf
• 1 Stick cinnamon
• 10 Guajillo peppers (seeded and sliced)
• Italian or Sour dough bread (sliced)
• 8 Slices of cheese (your choice)
• Cilantro

Instructions

Step 1

Sprinkle the steaks evenly on both sides with your barbecue rub

Step 2

Place one tbsp of beef tallow on a grill plate

Step 3

Crust the steaks on both sides

Step 4

In a stew pot, melt the other tbsp tallow

Step 5

Add the grilled meat, followed by 2 tbsp garlic

Step 6

Cut two heirloom tomatoes and put them in the pot

Step 7

Cut the white onion into quarters and add to the developing stock

Step 8

Integrate marjoram, oregano, salt, red peppers, bay leaf, and cinnamon

Step 9

Snip the top of the guajillo peppers and get the seeds out

Step 10

Place them in the pot whole.

Step 11

Add 1 cup of apple cider vinegar

Step 12

Simmer for two hours. Check the meat to see if it’s fall-apart tender. If not, continue simmering for one more hour.

Step 13

Strain out the veggies, returning the stock to the pan

Step 14

Blend the vegetables completely, and pour the resulting sauce back into your stock.

Step 15

Butter the inside of the bread slices, and layer two slices of cheese per sandwich.

Step 16

Use tongs to lay down some beef on the bread, followed by a little sauce and cilantro.

Step 17

Grill on both sides

Step 18

Serve with sauce for dipping.

Tips

No tips for this recipe