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Recipe: grilled birria sandwich

grilled birria sandwich recipe image
Grilled birria sandwich serving suggestion

grilled birria sandwich

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


  • 1 boneless beef Chuck Arm Roast (Arm, Shoulder or Blade), About 1-1/2 pounds

  • 1 cup crushed tomatoes

  • 1/2 can chipotle peppers in adobo sauce

  • 14 teaspoon colves

  • 3 teaspoons smoked paprika

  • 1 cinnamon stick

  • 1 bay leaf

  • 2 teaspoons Mexican oregano

  • 2 teaspoons freshly ground black pepper

  • 3 teaspoons chile powder

  • 1 Spanish onion, diced

  • 3 dried guajillo chiles

  • 1 cup low sodium beef broth

  • 1 Tablespoon garlic, minced

  • 4 French bread rolls, cut in half lengthwise

  • 1/2 cup Cotija cheese, crumbled

  • 2 Roma tomatoes, sliced

  • 1 large avocado, sliced

  • 2 Tablespoons fresh cilantro, chopped

  • 2 Tablespoons olive oil


  1. In a 6-quart electric pressure cooker add in beef Chuck Arm Roast, onion, chipotle peppers, guajillo peppers, garlic, cloves, bay leaf, cinnamon stick, oregano, pepper, paprika, Chile powder, and beef broth. 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. Use quick-release feature to release any remaining pressure; carefully remove lid.
  2. Remove Roast and set aside; remove chiles, bay leaf and cinnamon stick and discard. Next shred the roast and remove any unwanted fat.
  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. Bake in a 375°F oven for 8 to 10 minutes or until cheese is slightly melted. Remove from the oven and top sandwiches with sliced tomatoes, avocado, and chopped cilantro.

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.