If you love Charles “Chuck” Barkley, you’re gonna love this Chuck Roast Birria Grilled Cheese. Just like Charles, it’s got tons of zing and will be a slam dunk at your next get together.
Tips / Suggestions
- I highly recommend doubling up on the amount of birria sauce / meat and saving for other dishes. It goes great with grilled cheese sandwiches or even salmon (be sure to check out my other recipe for that).
- If you’d rather not use a grill for this, just place the dutch oven in the oven at the same temperature. It won’t have an effect either way since the lid is on.
- Another good option is to smoke the beef at 250 for an 1-2 hours and then place in the dutch oven afterwards to add some smokey flavor.
Chuck Roast Birria Grilled Cheese
6
servings20
minutes4
hours10
minutesEveryone's favorite grilled cheese, but elevated with chuck roast birria and melted jack cheese. Your taste buds will be craving for more.
Ingredients
4 lbs 4 chuck roast
3 tsp 3 roasted beef base (mixed with 3 cups boiling water)
1/4 cup 1/4 apple cider vinegar
4 tbsp 4 cooking oil
1 tbsp 1 butter
4 tbsp 4 BBQ seasoning or all purpose rub
1 loaf 1 quality bread of choice
3 cups 3 shredded jack cheese
4 tbsp 4 cilantro chopped
- Birria Sauce
3 3 guajillo chiles dried (seeds removed)
3 3 ancho chiles dried (seeds removed)
2 2 chiles de arbol dried (seeds removed)
1/2 1/2 white onion peeled
3 3 garlic cloves peeled
2 2 roma tomatoes
1/2 tbsp 1/2 black peppercorn
2 2 bay leaves
1/4 tsp 1/4 cinnamon
1/2 tbsp 1/2 oregano
1/2 tbsp 1/2 cumin
1/4 tsp 1/4 cloves ground
Directions
- Beef Birria
- Cut the chuck roast into large chunks. Rub 2 tbsp of the cooking oil over the meat. Cover all sides with the seasoning. Set aside while you make the birria sauce.
- Add all of the birria sauce ingredients to a pot (except the beef broth and apple cider vinegar), add water till everything is covered, and bring to a boil. Then, simmer for 20 minutes. Dump the pot of ingredients into a strainer.
- Move all of the strained ingredients to a blender, add the beef broth / apple cider vinegar, and blend till it's extremely smooth (at least as much as you can). Set aside.
- Heat a dutch oven to medium high heat. Add 1 tbsp the oil. Hard sear all sides of the chuck roast to your liking. I prefer a little more than just browning.
- Leave the chuck roast in the dutch oven after the last sear, turn off the heat, and pour the sauce over top.
- Heat your grill to 300 degrees indirect. Add the dutch oven to the grill (with lid on) and cook until the meat is probe tender. It can typically take anywhere from 3-4 hours.
- After done cooking, shred the meat as much as possible. Mix thoroughly. Set aside or put on the stovetop at low heat just to keep warm.
- Birria Grilled Cheese
- Heat a cast iron pan to medium high heat. Add 1 tbsp cooking oil and butter. Spread evenly around the pan. Add one slice of bread to the pan. Top with cheese, birria, and more cheese on top.
- After roughly 1 minute, flip, and continue cooking. After another minute, remove the sandwich from the pan, place on a plate, and cut in half.
- Pour some of the birria sauce into a small dipping bowl and top with as much cilantro as you'd like. Take one half of the sandwich, dip in the sauce, and devour.
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