Mexican-inspired beef melt sandwich (Print Version)
# Ingredients:
→ Shredded Beef
01 -
1 tablespoon olive oil
02 -
3 pounds chuck roast
03 -
1 tablespoon beef bouillon powder, or 1 bouillon cube
04 -
1 can (28 ounces) enchilada sauce, red
→ Grilled Cheese
05 -
½ cup (1 stick / 113 g) unsalted butter, divided
06 -
20 slices Texas toast
07 -
1 medium white onion, finely diced, divided
08 -
2½ cups (305 g) queso fresco, divided
09 -
2½ cups (282.5 g) mozzarella cheese, shredded, divided
10 -
2 teaspoons chopped cilantro, divided
# Instructions:
01 -
To a large cast-iron skillet over medium-high heat, add oil. Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
02 -
Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce. Cover and slow cook on low for 10 hours, or until the meat is tender and easily pulls apart.
03 -
When ready, remove the chuck roast from the slow cooker and use two forks to shred. Add the shredded roast back to the juices in the slow cooker.
04 -
Preheat a skillet to medium-high heat. Butter one side of each slice of bread.
05 -
Working one or two at a time, add bread, buttered side down into the skillet. While it is cooking, top with ½ cup shredded beef, about 1 tablespoon of white onions, ¼ cup queso fresco, ¼ cup mozzarella, cilantro, and another slice of bread, buttered side up.
06 -
Cook over medium-low heat for 5-7 minutes; then, flip over the sandwich and cook another 5-7 minutes, or until golden brown. (If it seems like the bread is taking a long time to brown, be patient, as the cheese inside needs time to melt.) Use a spatula to remove from the skillet.
07 -
Serve with leftover juices from the slow cooker for dipping.
# Notes:
01 -
If using store-bought or premade shredded beef (Birria) the time to make this sandwich is about 20 minutes.