Birria Grilled Cheese with Consomé Dip

Method

1. Cut the beef into 4 cm chunks, pat dry and season with half the salt. Heat the oil in a heavy 18 cm · 1× pot (the number after · is how many batches) over medium-high heat and brown the meat for 7 min in total, until deep brown on every side. Wash hands and board after handling raw meat.

   Add in this stepBeef chuck, in one piece 350 gSalt 0.4 tspVegetable oil 1 tbsp

   medium-high heat

2. Remove the stems and seeds from the dried chiles. Toast them in a dry pan over medium heat for 1 min, pressing down, until fragrant (burnt chiles are bitter). In a small pot, simmer the chiles, chipotle, tomatoes, roughly chopped onion, garlic and part of the stock over medium heat for 10 min, until soft.

   Add in this stepDried guajillo chiles 3Dried ancho chiles 1Chipotle in adobo (or dried chipotle) ½Tomatoes 120 gOnion (medium) ½Garlic cloves 3Beef stock 240 ml

   medium heat

3. Blend everything, liquid included, with the vinegar, cumin, oregano, cloves and the rest of the salt until smooth, then sieve it into the meat pot. Add the remaining stock and bay, bring to the boil over high heat and skim, then lower to low heat, set the lid ajar and braise for 2 h, until the meat shreds easily with a fork.

   Add in this stepApple cider vinegar 1 tbspGround cumin ¼ tspDried oregano ½ tspWhole cloves 1Salt 0.4 tspBeef stock 560 mlBay leaves 1

   high heat→low heat

4. Lift out the meat and shred it finely; skim the red fat from the broth into a small bowl. Remove the bay and reduce the broth over medium-high heat for 6 min to concentrate it, then taste for salt. Mix only a few spoonfuls of broth into the meat so it is juicy but not dripping, or the bread will go soggy.

   medium-high heat

5. Mix the butter with 1–2 teaspoons of the red fat and spread it thinly on one side of each slice. With the buttered sides facing out, layer half the cheese, the meat, red onion, coriander and the rest of the cheese, then close. Cheese on both sides glues bread and filling together.

   Add in this stepSourdough or thick white bread slices (1.5 cm) 4Butter, softened 2 tbspMonterey Jack (or mozzarella mixed with cheddar), grated 120 gRed onion, thinly sliced ¼Fresh coriander (cilantro), chopped 2 tbsp

6. Heat a 26 cm · 1× pan (the number after · is how many batches) over medium-low heat, add the sandwiches and press gently with a spatula; a lid helps the cheese melt. Cook for 3–4 minutes per side, 7 min in total, until deep golden and crisp with the cheese oozing out. If the bread browns too fast, turn the heat down further.

   medium-low heat

7. Cut diagonally. Pour the hot consomé into small cups, squeeze in some lime and dunk the sandwich as you eat.

   Add in this stepLimes ½