Birria Habanero Jack Grilled Cheese Sandwich
8oz Sierra Jack Habanero
2 slices of artisan bread per sandwich
1oz Bella Capra Goat Butter per sandwich
3lb boneless chuck roast
4 cups beef stock
2-7oz cans chipotle chiles in adobo sauce
1/2 cup yellow onion
2 tablespoons crushed garlic
1-15oz can crushed tomatoes
1/4 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon crushed ginger
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
Garnish each cup of broth with chopped white onion, cilantro, and sliced Serrano chiles.
Brown the chuck roast in a large skillet with 1/2 teaspoon olive oil. Once browned, place in crock pot.
Using another large skillet sauté yellow onion, garlic, canned tomatoes, cumin, and cinnamon for 4 minutes. Place in a blender and add canned chipotle, ginger, apple cider vinegar, oregano, and salt & pepper. Blend for 2 minutes until smooth. Slowly add beef stock and blend for 1 minute. Transfer to crock pot with bay leaves and cook for 8 hours until chuck roast is tender and falls apart.
Take meat out of crock pot and shred. Place in a large bowl. Strain the birria broth from the pot into another large bowl. Put meat and strained broth back into crock pot to keep warm
Shred 8oz Sierra Jack Habanero. Place 4oz of shredded cheese between two slices of bread with 1 cup of shredded roast. Butter the outside slices and brush with broth then grill on a nonstick skillet until each side is crispy brown and cheese is melted. Serve sandwich with a cup of broth and garnish with white onion, cilantro, and sliced Serrano chiles.
Chef’s Tip: Use half Sierra Jack Habanero and half Organic Raw Milk White Cheddar to balance out some of the spiciness!