Quesabirria Grilled Cheese: Two Viral Food Trends Collide

This is what happens when two of the internet's favorite comfort foods stop competing for attention. Thick slices of bread dipped in deep red birria fat, griddled until the outside cracks, stuffed with melted cheese and shredded bison short rib, and served with a cup of hot consomme for dipping. It's messier than a regular grilled cheese and richer than a regular quesadilla, and it's better for both of those reasons.

Also Read: Authentic Mexican Birria With American Wagyu Beef

Why Short Ribs Make Such Good Birria

Bison short ribs are built for exactly this kind of long, slow braise. The bone-in cut adds even more body to the braising liquid than a boneless roast would, which means a richer consomme by the time everything is done. Once the meat pulls easily off the bone, you're left with both the shredded meat for the filling and the deeply flavored fat that makes the bread taste like it was fried in birria itself.

Ingredients

For the birria (makes 4 sandwiches):

• 3 pounds Bison Short Ribs
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle chile in adobo sauce
• 1 white onion, quartered, plus more diced for garnish
• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 6 cups beef broth
• Sea salt, to taste

For the sandwiches:

• 8 slices sourdough or thick cut bread
• 2 cups shredded Oaxaca or Monterey Jack cheese
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet for about a minute per side, until fragrant. Soak in hot water for 15 minutes, then drain.
2. Blend the soaked chiles, chipotle, quartered onion, garlic, cumin and oregano with a cup of the beef broth until smooth. Strain through a fine mesh sieve.
3. Season the short ribs generously with sea salt. Place them in a slow cooker or Dutch oven with the chile sauce, remaining beef broth and bay leaves. Cover.
4. Cook on low for 8 hours, or until the meat pulls away from the bone easily.
5. Remove the meat, discard the bones and bay leaves, and shred the meat. Skim the layer of orange fat that rises to the top of the consomme and reserve it separately in a shallow dish.
6. Heat a griddle or wide skillet over medium heat. Dip one side of each bread slice into the reserved fat.
7. Place a slice fat side down on the griddle. Layer with cheese, a portion of the shredded short rib meat, and more cheese, then top with a second slice, fat side facing out.
8. Cook for 3 to 4 minutes per side, pressing down gently, until deeply golden and the cheese has fully melted.
9. Slice and serve each sandwich with a small cup of hot consomme for dipping, along with diced onion, cilantro and lime.

Also Read: Green Chile Mac & Cheese With Shredded Bison Short Ribs

Free Range Bison, Raised The Way Nature Intended

Our bison are raised on carefully selected partner ranches across the country. They're pasture raised and left to roam and graze freely the way bison have for thousands of years. That kind of care shows up clearly in a long braise like this one, where the meat has hours to give everything it has to the broth around it.

A Note On The Bread

Choose something sturdy. A soft sandwich bread will fall apart once it's dipped in fat and loaded with filling. Sourdough or a thick cut white bread holds up far better and gives you a proper crisp exterior once it hits the griddle.

Reach Out To Our Helpful Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.

Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If birria night becomes a regular thing, our Bison Bulk Box is worth keeping stocked in the freezer.

Frequently Asked Questions

Can I use leftover birria from a previous batch?
Yes, this is a great way to use up leftover birria meat and consomme. Skip straight to reserving the fat and assembling the sandwiches.

Can I make the birria in an Instant Pot?
Yes. Pressure cook on high for about 60 to 75 minutes, then let the pressure release naturally before shredding the meat off the bone.

Why isn't my bread getting crispy on the griddle?
The griddle likely isn't hot enough, or the bread wasn't dipped in enough of the reserved fat. Both the heat and the fat are doing real work here to build that crust.

What's the best cheese for this recipe?
Oaxaca cheese is the traditional choice for its smooth melt and stretch, though Monterey Jack or a mild cheddar both work well as substitutes.

Can I freeze the birria for later use?
Yes, both the shredded meat and the consomme freeze well for up to 3 months. Thaw fully before reheating and assembling the sandwiches.

Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.