Birria Grilled Cheese

Heat a large skillet or Dutch oven over medium-high heat. Add diced onion and cook until soft, about 3 minutes. Add minced garlic, cumin, paprika, oregano, and cook for 1 minute until fragrant.

Pour in beef broth and add bay leaves. Bring to a simmer.

Add the shredded cooked meat (or place whole meat to cook) and simmer for 10 minutes to allow flavors to meld. If using raw meat, simmer until very tender, 2–3 hours, then shred. Season with salt to taste.

Ladle about 1.5 cups of the hot birria broth into a shallow bowl and set aside for dipping. Keep remaining broth warm on low heat.

Lay out 2 slices of bread. Top each with 1/2 cup shredded cheese, then 1/2 cup of the shredded meat from the birria. Top with remaining cheese and cover with the second bread slice.

Heat a skillet or griddle over medium heat and melt 1 tbsp butter. Place one sandwich in the pan and cook until the bread is golden brown and cheese begins to melt, about 2–3 minutes. Flip carefully and cook the other side until golden and cheese is fully melted, another 2–3 minutes. Repeat with remaining butter and second sandwich.

Transfer hot sandwiches to serving plates. Serve with a bowl of warm birria broth for dipping and lime wedges on the side.