Sign-In

0 ratings

Be the first to rate!

Jump to Recipe

Grilled Birria Sandwich

Fire up the grill for our spicy twist on Birria! Mexican spiced, braised beef served on grilled bread with spicy consommé. 

Grilled Birria Sandwich

Cook Time: 3 hrs 15 mins

Servings: 4

Ingredients: 19

(Keeps screen awake)

Ingredients

Preparation

  1. Step 1

    In a 6-quart electric pressure cooker add beef Cross Rib Roast, onion, broth, garlic, chipotle peppers, guajillo chiles, bay leaf, cinnamon stick, smoked paprika, chili powder, oregano, black pepper and cloves. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 80 minutes on pressure cooker timer. Once timer goes off continue to cook another 20 minutes to release the pressure naturally. Use quick-release feature to release any remaining pressure; carefully remove lid. 

  2. Step 2

    Remove roast and set aside; remove and discard chiles, bay leaf and cinnamon stick. Shred roast; remove unwanted fat. 

  3. 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 toasted bread and place bottom pieces on a sheet pan setting aside the tops. Top bottoms of bread evenly with shredded Birria and cotija cheese. Bake in a preheated 375°F oven 8 to 10 minutes or until cheese is slightly melted. Remove from oven and top sandwiches with tomatoes, avocado and cilantro.

Nutrition Information

884 Calories

0 %*

17.3g SAT FAT

0 %DV**

58g PROTEIN

0 %DV

8.7 mg IRON

0 %DV

12.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4oz: 884 Calories; 477 Calories from fat; 53g Total Fat (17.3 g Saturated Fat; 0 g Trans Fat; 3.6 g Polyunsaturated Fat; 25.1 g Monounsaturated Fat;) 202 mg Cholesterol; 864 mg Sodium; 44 g Total Carbohydrate; 8.1 g Dietary Fiber; 7.8 g Total Sugars; 58 g Protein; 1 g Added Sugars; 275.2 mg Calcium; 8.7 mg Iron; 1054 mg Potassium; 16 mcg Vitamin D; 0.7 mg Riboflavin; 16.4 mg NE Niacin; 0.9 mg Vitamin B6; 3.8 mcg Vitamin B12; 500 mg Phosphorus; 12.5 mg Zinc; 58.3 mcg Selenium; 202.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

The Essential Ingredients

  • Cross Rib Chuck Roast: A flavorful cut of beef taken from the shoulder area between the chuck and rib sections. It has good marbling and connective tissue. Ideal for slow- cooking methods like braising or roasting.
  • Low Sodium Beef Broth: A savory liquid made from beef bones, vegetables, beef and seasonings. It adds depth to soups, sauces and stews while helping to lower overall sodium intake.
  • Chipotle Peppers in Adobo Sauce: Fun fact- these peppers are smoked, dried jalapenos that have been rehydrated and canned in sauce! This pantry staple has a dark skin and lends a smoky flavor to a variety of dishes. Look for it near the salsa in the grocery store.
  • Chile Powder: A spice typically made from ground dried chili peppers. It has a warm, earthy flavor with varying levels of heat. Commonly used in Tex-mex or Mexican dishes.
  • Cotija Cheese: You’ve likely seen this cheese in popular dishes like ‘street corn’. It’s a salty and crumbly Mexican cheese with a dry texture (not known for melting). Find it in the refrigerated cheese section at the grocery store. If it’s unavailable near you, Parmesan or Feta cheeses are great substitutes.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

Frequently Asked Questions

  1. What is a cross rib roast?

    This roast is cut from the chuck section, specifically just above the brisket. It’s rich and beefy in flavor and great for braising, roasting or slow cooking.

  2. Can I use another cut for this recipe?

    Yes. Chuck shoulder roast or chuck arm roast would work great in this recipe.

  3. What is birria?

    Birria, is a braised beef stew in a rich, chile flavored broth, has become popular in the last few years. Shredded beef is served in corn tortillas that have been dipped in the braising liquid (consomme) and crisped in the skillet. It’s also served with toppings.

  4. Is there other bread I can use in place of French bread rolls?

    Absolutely! Any soft hoagie-style roll or torta are great substitutes.

Related Recipes

Browse Recipes by Category
Burgers, Sandwiches & WrapsMexican

Sign Up or Log In to Share Your Beef-Loving Review!

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

Share Your Beef-Loving Experience!

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.