from our chefs / recipes

Birria Dip Sandwich

Birria Dip Sandwich


4 lbs. chuck roast, cut in quarters
Salt and pepper, to taste
2 Tbsp. olive oil
1 carrot, peeled and cut into thirds
½ white onion, skins removed
4 garlic cloves
5 bay leaves
10oz can red enchilada sauce
1 tsp. dried oregano
1 tsp. chili powder
4 dried guajillo chiles, stems and seeds removed
3 cups beef stock

Sandwich Ingredients:
1 package Turano French Rolls
2 cups shredded Chihuahua cheese
Diced white onion
Chopped cilantro


① Heat a large cast iron pan on medium heat. Season chuck with salt and pepper. Add oil to pan and sear beef on all sides. Place in a crockpot with remaining ingredients and cook on high for about 5 hours or until the beef is tender. Remove beef and shred, set aside.
② Remove bay leaves from the crockpot and blend the remaining broth with an immersion blender. Keep warm.
③ Heat a skillet or griddle on medium heat. Dip a French roll in broth and fill with shredded beef and Chihuahua cheese. Place on a heated skillet and press down with a spatula. (If there isn’t enough fat in the broth, add a little vegetable oil to the pan to help crisp the bread.) Cook for about 2 minutes or until the bread is toasted then flip and continue cooking the other side.
④ Top sandwich with onion/cilantro and serve with a side of broth for dipping.

Send this to a friend