By Protein
Birria Melt Recipe
Ingredients
2 ea. Thick Sliced White Bread
4 oz. Birria-Braised Brisket (Sub-Recipe), Shredded
1/4 cup Oaxaca or Monterey Jack Cheese, Shredded
1/4 cup White Onion, Diced
1/4 cup Fresh Cilantro, Chopped
3 tbsp. Butter, Softened
1/2 cup Braising Liquid, Warm, For Dipping
Slow cooked ibp Trusted Excellence® Beef Brisket braised in chiles, garlic, and spices placed between thick slices of white bread with onions, cilantro, and creamy Monterey Jack cheese, griddled until golden brown and served with braising liquid for dipping.
Directions
- Butter one side of each bread slice.
- On the unbuttered side of one slice, layer the cheese, shredded brisket, onion, and cilantro, then close the sandwich with the second slice (buttered side out).
- Griddle butter-side-down until golden brown and the cheese is melted, then flip to crisp the other side.
- Slice and serve with warm braising liquid in a side cup for dipping.
Birria-Braised Brisket
about 4 oz. shredded
Ingredients
4 oz. ibp Trusted Excellence® Beef Brisket Boneless TDO
2 ea. Dried Guajillo Chiles, Stemmed and Seeded
1 ea. Dried Ancho Chile, Stemmed and Seeded
2 ea. Garlic Cloves
1 tsp. Cumin
1/2 tsp. Dried Oregano
1 ea. Bay Leaf
2 cups Beef Broth
To taste Salt
Directions
- Toast the dried chiles briefly in a dry pan, then rehydrate in hot water for 10 minutes.
- Blend the chiles with garlic, cumin, oregano, and a splash of beef broth into a smooth sauce.
- Sear the brisket, then braise in the chile sauce and remaining beef broth with the bay leaf at 300°F for 3-4 hours, until fork-tender.
- Shred the brisket and strain the braising liquid for dipping.
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