This Carne Asada Grilled Cheese with Birria Sauce for dipping puts a Hispanic twist on grilled cheese and makes a nice comfort food addition for Mexican restaurant sandwich menus.
Recipe and photo courtesy of Performance Foodservice
(Custom Culinary products available through Performance Foodservice)
Makes 1 sandwich
2 slices brioche, thick-cut
2 t. butter, softened
1½ t. oil, canola
2 oz. yellow onion, julienned
½ oz. jalapeño(s), julienned without seeds
4 oz. steak, cold cooked, thinly sliced (such as skirt steak seasoned with salt and pepper)
1 slice cheese, pepper jack
1 slice cheese, American
4 oz. Birria Hollandaise, hot (see recipe below)
1 T. onion, chopped
1 T. cilantro, fresh, chopped
1 lime, wedge(s)
1 jalapeño(s), grilled
Evenly spread ½ teaspoon butter on each side of bread slices. Place bread on flat top and cook until golden brown. Flip over and cook the other side until golden brown. At the same time, warm oil on the flat top (medium-high heat). Add onions and cook until they start to brown lightly.
Add steak and jalapeño in a thin layer over the onions, stir occasionally, and cook until it reaches 165°F. Place pepper jack on steak mixture to melt. Place American cheese on one of the slices of bread. Add steak mixture over top of cheese and cover with the other slice of bread.
Cut sandwich in half and place on a plate. Place Birria Hollandaise into soup cup and top with onion and cilantro. Place soup cup on the plate along with a lime wedge and grilled jalapeño.
The Birria Hollandaise (for dipping):
2 oz. oil, canola
8 oz. yellow onion, minced
1½ oz. garlic, minced
10 oz. tomato(es), Roma, minced
2 c. Custom Culinary® Gold Label Beef Base
4 oz. Custom Culinary® Ancho Chili Paste
½ t. cinnamon, ground
2 t. oregano
1 t. cumin
½ t. coriander
Salt and pepper, as needed
2 lb. bag Custom Culinary® Hollandaise Sauce, defrosted
Add oil to a large sauté pan over medium-high heat. Add the onion and sauté until it starts to brown on the edges. Add the garlic and continue to sauté for 1 minute but do not brown the garlic. Add the tomatoes to the pan and cook until they have lost most of their water. Add the Gold Label Beef Base to the pan, boil, then lower to a simmer. Add the Ancho Chili Paste, cinnamon, oregano, cumin, coriander, salt, and pepper; stir well to combine. Cook until reduced to a thick paste similar to a loose pesto. Add the Hollandaise and reduce to medium heat. Heat to 165°F, often stirring so it doesn’t burn on the bottom of the pot. Hold hot at 145°F.