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Grilled Birria Sandwich

A popular Mexican classic gets a delicious new twist with this Grilled Birria Sandwich. Tender, seasoned braised meat harmonizes perfectly with crispy grilled bread served with a spicy consommé. A dish that is sure to enchant your palate and satisfy all taste buds!

Featuring U.S. Beef.

Recipe courtesy of Beef It’s What’s For Dinner.

Ingredients

1	boneless US Chuck Arm Roast (or 1.5 kg)
1	onion
1 tbsp	garlic
250 ml	beef broth
1/2 can	chipotle peppers
3	chiles
1	bay leaf
1	cinnamon stick
1 tbsp	smoked paprika
1 tbsp	chili powder
2 tsp	oregano
2 tsp	freshly ground black pepper
1/4 tsp	cloves
2 tbsp	olive oil
4	French bread rolls
225 g	cheese
2	Roma tomatoes
1	large avocado
2 tbsp	fresh cilantro

Step 1
In a electric pressure cooker add in US Chuck Arm Roast, onion, garlic, beef broth, chipotle peppers, guajillo peppers, bay leaf, cinnamon stick, smoked paprika, chili powder, oregano, black pepper and cloves. Close and lock pressure cooker lid. Stew on high-pressure setting on the pressure cooker; program 80 minutes on pressure cooker timer. Once the timer goes off continue to cook for another 20 minutes to release the pressure naturally.
Step 2
Remove Roast and set aside; remove chiles, bay leaf and cinnamon stick and discard. Next shred the roast and remove any unwanted fat.
Step 3
Brush olive oil on both sides of bread place on grid over medium, ash-covered coals or over medium heat on preheated gas grill and grill for 1 to 2 minutes on each side. Remove the toasted bread and place the bottom pieces onto a sheet tray setting aside the tops. Top the bottoms of the bread evenly with shredded Birria and cotija cheese.
Step 4
Bake in a 190ºC oven for 8 to 10 minutes or until cheese is slightly melted.
Step 5
Remove from the oven and top sandwiches with sliced tomatoes, avocado, and chopped cilantro.
Step 6
Enjoy!

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Appetizers, Dinner, Gluten-free, Lunch, Main Courses, Sides, Vegetarian or Vegan

Grilled Birria Sandwich

Ingredients

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