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The Ultimate Beef Birria Sandwich
These Birria Sandwiches are smoky, rich, and dripping with bold chile flavor. Slow-braised chuck roast is shredded and piled onto toasted buns with melty cheese, fresh herbs, and served with a deep, savory consommé for dipping.
Ingredients
BEEF
- 3-4 lb chuck roast
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
BIRRIA BROTH
- 1 yellow onion, diced
- 5 garlic cloves, chopped
- 1 can chipotle peppers in adobo
- 28 oz diced tomatoes
- 1 qt beef broth
- 1 qt water
- 3 guajillo chiles
- 5 arbol chiles
- 3 ancho chiles
- 1 tsp paprika
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 cinnamon sticks
- 2 tsp salt
- 2 bay leaves
FOR ASSEMBLY
- 8 sandwich rolls
- 1/2 cup mayo
- 8 slices white American cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
Instructions
- Preheat your grill or griddle to high heat for searing, around 450–500°F. Season the chuck roast heavily on all sides with salt, black pepper, and garlic powder, pressing the seasoning firmly into the meat.
- Sear the chuck roast on all sides until a deep brown crust forms, about 2–3 minutes per side. Remove the beef and set aside while you build the braising base.
- Place a Dutch oven over medium heat and sauté the diced onion for 4–5 minutes until translucent. Add garlic cloves and chipotle peppers in adobo, cooking for another 2 minutes until fragrant.
- Stir in diced tomatoes, beef broth, water, guajillo chiles, arbol chiles, ancho chiles, paprika, cloves, coriander, oregano, cinnamon sticks, salt, and bay leaves. Simmer for 15–20 minutes until the dried chiles soften completely, then remove the cinnamon sticks and bay leaves and blend until smooth using an immersion blender.
- Return the seared chuck roast to the Dutch oven, ensuring it is mostly submerged in the sauce. Cover and cook at 350°F for 2–3 hours, until the beef is fall-apart tender and easily shreds with a fork.
- Remove the beef and shred finely, then return it to the rich consommé to stay moist. Toast the sandwich rolls, spread with mayo, pile high with shredded beef, top with white American cheese, cilantro, and diced onion, and serve with a side of warm consommé for dipping.
