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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut chuck roast into 3-4 chunks and place into the crockpot.
Add onion, garlic, cinnamon, and bay leaves to the crockpot.
Drop in the Birria Bomb and pour beef broth over everything.
Cover and cook on low for 8 hours, until the beef shreds with zero effort.
Pull the beef out, shred it, and strain the consommé into a bowl.
Brush one side of each slice of sourdough with butter, then press the grated cotija into that buttered face.
Place the bread face down in a skillet, cotija side down.
Top each slice with oaxaca, American cheese, shredded beef, white onion, and cilantro.
Cook over medium-low heat until the crust is deep golden and lacy, flipping once, about 4 minutes per side.
Rest a minute, slice, pull, and dunk in warm consommé.
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For a crispier crust, ensure the cotija is finely grated and evenly pressed into the buttered bread.
If you can't find EZ Bombs Birria Bomb, substitute with a homemade birria spice mix.
Can I use a different type of bread?
Yes, any sturdy bread like ciabatta or baguette will work.
What if I don't have a crockpot?
You can use a slow cooker or simmer on low heat in a covered pot on the stove.
Can I make the birria ahead of time?
Yes, the birria can be made a day in advance and stored in the refrigerator.
Is there a substitute for oaxaca cheese?
Mozzarella or Monterey Jack can be used as substitutes.
How do I store leftovers?
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
