Pulled Brisket Birria Sandwich

Name: Pulled Brisket Birria Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 300 g Birria braised beef, pulled; 2 Bolillo, split lengthwise; 100 g Cheese, shredded; 300 ml Consomme, reserved from birria; 40 g Onion, finely diced; 8 g Cilantro, chopped; 20 g Butter, softened

Pulled Brisket Birria Sandwich · ready in 22 min · 2 servings · 945 kcal per serving · easy · 7 ingredients

This sandwich turns juicy birria braised brisket into a crisp bolillo dip, with melted cheese, fresh onion, cilantro, and hot consomme.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 2
kcal: 945
Difficulty: easy

Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

300 gBirria braised beef, pulled
2Bolillo, split lengthwise
100 gCheese, shredded
300 mlConsomme, reserved from birria
40 gOnion, finely diced (to serve)
8 gCilantro, chopped (to serve)
20 gButter, softened

Equipment

stovetop, skillet, saucepan, knife, cutting board, tongs, ladle, lid, serving plate, small bowl

Instructions

Mise En Place
Gather the beef, rolls, cheese, consomme, onion, cilantro, and butter; set out a skillet, saucepan, knife, board, tongs, and ladle. · 5 min
What to look for: Ingredients are measured, toppings are chopped, and tools are within reach.
Warm Beef
Warm the consomme in a saucepan over medium heat, then add the pulled beef and keep it juicy without boiling hard. · 5 min
When it is done: Beef is hot throughout and reaches 74°C / 165°F when checked in the center.
Toast Bolillo
Split the bolillos lengthwise, spread the cut sides with butter, and toast them in a hot skillet until golden and crisp. · 3 min
What to look for: Cut sides are golden with crisp edges.
Build Sandwich
Pile hot beef onto the bottom halves, spoon a little consomme over it, cover with cheese, and cap with the top halves. · 2 min
What to look for: The beef is mounded evenly and the cheese covers the filling.
Melt Cheese
Cover the skillet briefly to melt the cheese, pressing lightly with tongs so the rolls hold the saucy beef. · 2 min
What to look for: Cheese is melted and the rolls are lightly compressed.
Add Fresh Topping
Open each sandwich, scatter onion and cilantro over the melted cheese, close again, and cut if desired. · 1 min
What to look for: Fresh onion and cilantro are tucked inside the hot sandwich.
Serve With Consomme
Serve the sandwiches hot with the remaining consomme in small bowls for dipping between bites. · 1 min
What to look for: Sandwiches are crisp outside, juicy inside, and served beside hot consomme.

Nutrition (per serving)

kcal	945
Protein	66 g
Carbohydrates	49 g
of which sugars	5 g
Fat	54 g
of which saturated	25 g
Fibre	3 g
Sodium	2377 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Reheat in a covered skillet over low heat until the filling is hot and the cheese melts again.

Ingredient substitutions

Birria braised beef

Birria braised chuck: Use beef braised in the same birria style and pull it while warm.

Bolillo

Telera: Use a sturdy telera that can hold juicy beef and consomme.

Cheese

Oaxaca cheese: Choose a cheese that melts smoothly into the hot beef.

Consomme

Birria broth: Use strained braising liquid from the beef so the sandwich keeps its birria character.

Onion

Yellow onion: Use it finely diced so it stays crisp and balanced.

Cilantro

Omit cilantro: Leave it out only if cilantro is disliked, since it is a classic fresh finish.