Disneyland Beef Birria Sandwich (Printable Version)
Golden sourdough packed with juicy birria beef, pepper jack, and fresh salsa verde for a comforting, bold skillet sandwich.
# Ingredients:
→ Beef and Marinade
01 -
1.36 kg top round roast, cut into three pieces
02 -
240 ml enchilada sauce (store-bought with simple ingredients or homemade)
03 -
1 tsp dried oregano
04 -
1 tsp ground cumin, freshly ground if possible
05 -
1/2 tsp ground ginger
06 -
240 ml beef stock
07 -
30 ml unfiltered apple cider vinegar
08 -
1 large onion, quartered
09 -
4 garlic cloves, peeled
10 -
2 bay leaves
11 -
1 tsp salt
12 -
1/2 tsp freshly cracked black pepper
→ Sandwich Assembly
13 -
8 slices sourdough bread
14 -
12 slices pepper jack cheese (about 180 g total)
15 -
120 ml salsa verde
16 -
15 g fresh cilantro leaves, roughly chopped
17 -
30 g unsalted butter, softened
# Steps:
01 -
Cut the top round roast into three even pieces to increase surface area for browning and flavor absorption.
02 -
In a large Dutch oven, stir together enchilada sauce, dried oregano, ground cumin, ground ginger, 240 ml beef stock, apple cider vinegar, quartered onion, garlic cloves, bay leaves, salt, and black pepper until evenly mixed.
03 -
Nestle the beef pieces into the sauce ensuring they are nearly fully submerged to maximize flavor infusion.
04 -
Cover the Dutch oven tightly and bake at 175°C for approximately 210 minutes, or until the meat is fork-tender and shreds effortlessly, allowing flavors to deepen.
05 -
Remove the beef and shred thoroughly using two forks. Return shredded beef and accumulated juices to the pot, then stir in the remaining 480 ml beef stock to maintain juiciness.
06 -
Apply a generous layer of softened butter evenly on one side of each sourdough slice, extending to the edges for optimal crunchiness.
07 -
Place two buttered slices on a preheated skillet, buttered side down. Distribute one and a half slices of pepper jack cheese evenly on each. Add a generous portion of hot shredded beef atop the cheese, spoon salsa verde over, then sprinkle with fresh cilantro.
08 -
Cover with the remaining bread slices, buttered side up. Grill, flipping as needed, until both sides are deeply golden and crisp and the cheese has melted completely. Remove and repeat for remaining sandwiches.
# Notes:
01 -
For best texture, allow the beef to cool slightly before assembling the sandwich to prevent sogginess.
02 -
Slow roasting the beef gently over time is essential to develop deep, succulent flavors.
03 -
Butter should be spread to the very edges of bread slices to achieve a consistent golden crust.