Disneyland Beef Birria Grilled Cheese (Print Format)
Sourdough grilled cheese layers slow-cooked birria beef, pepper jack, and salsa verde for a savory, melty delight.
# Ingredients:
→ Beef
01 -
4 pounds top round roast, cut into 3 pieces
02 -
1 (28 ounce) can enchilada sauce
03 -
1½ teaspoons dried oregano
04 -
1 teaspoon ground cumin
05 -
1 teaspoon ground ginger
06 -
3 cups beef stock, divided
07 -
¼ cup apple cider vinegar
08 -
1 large onion, cut into 4 pieces
09 -
4 garlic cloves, smashed
10 -
2 bay leaves
11 -
½ tablespoon salt
12 -
½ tablespoon black pepper
→ Grilled Cheese Sandwich
13 -
butter, softened
14 -
20 slices sourdough bread
15 -
30 slices pepper jack cheese
16 -
1 (16 ounce) jar salsa verde (about 1 tablespoon per sandwich)
17 -
1 bunch fresh cilantro, chopped (about 1 teaspoon per sandwich)
# Steps:
01 -
Preheat oven to 350°F. Cut beef into 3 large pieces. In a large Dutch oven, stir together enchilada sauce, oregano, cumin, ginger, 1 cup beef stock, apple cider vinegar, onion, garlic, bay leaves, salt, and pepper. Submerge beef in sauce. Cover and bake for 3½ hours or until the beef can easily be shredded. Shred beef, return to the Dutch oven, and stir in the remaining 2 cups of beef stock.
02 -
Butter one side of two slices of sourdough bread. Heat a skillet or griddle to medium. Place both slices of bread buttered side down on the hot surface. On each slice, place 1½ slices of pepper jack cheese. Using tongs, add beef on top of the cheese. Spoon salsa verde over the beef and sprinkle with chopped cilantro. Place the second slice of bread on top and grill, flipping as necessary, until the bread is crunchy and golden brown. Repeat for each sandwich.
# Tips:
01 -
Ensure the beef is properly shredded for even distribution in the sandwiches.
02 -
Adjust salsa verde and cilantro quantities according to taste preference.