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Birria Pot Roast Grilled Cheese Birria Pot Roast Grilled Cheese
This taco phenomenon is taking menus by storm nationwide—and for good reason. Fall- apart-tender beef and rich, savory consommé is sure to be a hit. And this recipe pairs those on-trend flavors with the classic comfort of grilled cheese to take things to the next level.
INGREDIENTS Cinnamon stick Ancho chile Garlic Roma tomatoes White onion Beef bouillon Water White vinegar Ground black pepper & salt STEP ONE
Toast spices (cumin, oregano, thyme, garlic, bay leaf, cinnamon stick, chile) in a deep pot over medium-low heat until they darken and become extra fragrant.
Add tomatoes and onion.
Add bouillon and water to cover. Note that some of the spices may rise to the top in this process.
Bring to a boil, reduce heat and let simmer for 10-12 minutes.
Let the pot sit for 10 minutes before removing bay leaf, thyme stems and cinnamon stick.
Transfer the remaining liquid from the pot into a blender and blend until smooth.
Once the liquid is smooth, pour vinegar into
the blender and blend again for a few seconds. STEP SEVEN
Place strainer over a large bowl and begin pouring the liquid through the strainer. Use a spatula to keep the liquid straining if it starts to slow.
Once you’ve strained the liquid, season with salt and pepper to taste.
This is the consommé. It can be set aside while the sandwich is prepared.
Gather ingredients for the sandwich: Bread, Pot Roast, Cheese and Consommé.
Dip one side of each bread slice into the consommé.
Sprinkle shredded gouda over one slice of bread.
Place NATURAL CHOICE® Pot Roast on top of the cheese.
Place the other slice of bread on top of the pot roast and place onto a heated pan.
Grill both sides of the sandwich until the pot roast is warm and the cheese is melted.
Serve with a side of consommé for dipping and sweet potato fries.
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