The perfect, slow cooked birria beef, stuffed into a classic grilled cheese with plenty of mozzarella, and of course, served with the naughtiest sweet and spicy consommé for dunking!
Start with our birria beef - cut the brisket into large chunks, before searing them hard in neutral oil until golden on all sides. Remove and sear our chillies, tomatoes, onion and garlic before adding tomato paste, and blitzing to a smooth paste.
In the same pan, add back in our beef, our sauce, along with the beef stock, oregano, cinnamon, bay leave and black pepper. Place on a lid, and braise in the oven for a minimum of 3 hours, preferably longer!
After 3 hours, remove the birria from the oven, remove the beef from our braising liquid and set aside to cool. Sieve our briasing liquid into another small saucepan, and place over a low heat to keep warm, adding vinegar and sugar to taste!
Once cooled, squeeze the beef till it falls apart of becomes 'pulled', and add a couple spoonfuls of the braising liquid.
To build this grilled cheese, start with thick sliced white bread, butter with sides before loading with our grated mozzarella followed by big handfuls of birria beef, some more of our consommé, more cheese and then our last slice of bread.
Fry in a pan, low and slow until golden on one side, flip and wait till all of filling is melting and oozing.
Serve up with a bowl of our consommé with diced onion and coriander, and enjoy!
