Birria Stuffed Bread is what happens when you take everything you love about slow-cooked beef, fire cooking, and melty cheese—and pack it into a toasty loaf of bread you can slice, dip, and devour. This is stuffed bread done right: fire-seared birria beef, loaded into an Italian loaf, and baked until bubbling and golden. Paired with that rich consomé on the side? It’s basically a beefy, cheesy lava bomb.
Sponsored by Cowboy Charcoal.
The best part? If you made my Birria Ramen, this is your go-to move for using the leftover meat. But even if you’re starting from scratch, this is one of the most flavor-loaded stuffed sandwich bread recipes out there. Especially when you slow-cook that meat over live fire with Cowboy Charcoal—the smoke, the depth, the crusty edges—it just doesn’t get better than that.
Table of Contents
- Why You’ll Love This Birria Stuffed Bread
- Birria Stuffed Bread Recipe Ingredients Round-Up
- ProTip for Stuffed Bread on the Grill
- This sauce is FYR!
- How to Make Birria Stuffed Bread
- What to Serve with Birria Stuffed Bread
- Leftovers & Reheating Instructions
- More Stuffed Bread
- FAQs for Birria Beef Stuffed Bread
- Most Anticipated Grill of 2025
- Birria Stuffed Bread Recipe
Why You’ll Love This Birria Stuffed Bread
This is the kind of dish that makes people stop talking mid-bite. It’s hot, cheesy, crispy, and packed with that smoky birria flavor we all can’t get enough of. The beef, made with a low and slow heat in a Dutch oven, becomes so tender it melts in your mouth. It soaks up every bit of flavor from dried chiles, tomato, garlic, and warm spices like cinnamon and bay leaf.
Then it’s shredded, cooled, and packed into a loaf of Italian bread with layers of mozzarella cheese. A few minutes in a hot oven and you’ve got cheesy stuffed bread you can slice and dip into a bowl of birria consomé. This recipe hits every note—crunchy, melty, meaty—and makes for the ultimate meal, whether you’re feeding a crew or just cooking for the weekend.
Craving more Birria recipes? No problem. Birria Fries, Birria Steak Pinwheels, Birria Egg Rolls, and Smoked Birria Burgers.
Birria Stuffed Bread Recipe Ingredients Round-Up
- Beef – chuck roast, kosher salt, black pepper, garlic powder, FYR BLK hot sauce
- Chiles – ancho, guajillo, and chipotle chiles, garlic cloves, water
- Braising – beef broth, tomatoes, white onion, oregano, black pepper, salt, cinnamon sticks, bay leaves
- Bread – Italian loaf, mozzarella cheese, diced red onions, chopped cilantro, sliced jalapeños
Once you’ve got that beef slow-cooked and ready, the rest of this stuffed bread recipe comes together fast. Let’s fire it up.
ProTip for Stuffed Bread on the Grill
Cook your birria beef low and slow over Cowboy Charcoal for that deep, smoky heat that adds legit flavor to the final sandwich. And when it comes time to melt the cheese, don’t rush—two-zone cooking at 400F lets you get that perfectly gooey cheese without burning your loaf.
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How to Make Birria Stuffed Bread
Make the Birria Beef
Start by preheating your fire to medium-high heat, around 375F. Season the chuck roast with kosher salt, black pepper, garlic powder, and a touch of FYR BLK hot sauce for heat. Sear each piece over the flames (or in the dutch oven) for 1–2 minutes per side until browned all over, then pull them off and set aside.
Place a Dutch oven directly over the fire and add your dried chiles (ancho, guajillo, and chipotle), sliced onion, garlic cloves, and chopped tomatoes. Char them for 30–45 seconds per side. Then pour in the water and let it all simmer over the fire for 7–8 minutes.
Once softened, remove from heat and blend everything into a smooth, rich paste. Set that aside.
Now toss your seared beef back into the Dutch oven with the chile paste, beef broth, Mexican oregano, bay leaves, cinnamon sticks, and the rest of your seasoning. Cover and simmer over medium heat until the beef is fall-apart tender—usually around 4 hours, give or take. Skim the fat from the top as it cooks.
Once the meat is done, discard the bay leaves and cinnamon sticks. Strain your birria beef from the consomé, shred it, and let it chill in the fridge for 30 minutes. Keep the consomé in a bowl for dipping.
Assemble the Stuffed Bread
Preheat your oven or grill for two-zone cooking at 400F. Slice your Italian loaf in half lengthwise, separating the top and bottom. Hollow out a shallow divot in the bottom half so you’ve got room to load it up.
Pile in that shredded birria beef until the loaf is packed. Then layer on thick slices of mozzarella cheese. Place it back on the grill or in the oven and bake for 4–6 minutes, or until the cheese is fully melted and gooey.
Top and Serve
Once it’s hot and melty, pull the birria-stuffed loaf off the heat. Sprinkle on some chopped cilantro, diced red onions, and then add the sliced jalapeños for heat and extra crunch. Slice it up, serve with a bowl of warm consomé, and then get ready to dunk.
What to Serve with Birria Stuffed Bread
This beef stuffed bread is rich, cheesy, and filling—so keep the sides light and simple. A crisp green salad with lime dressing cuts through the fat and then balances the heat. Fresh grilled corn on the cob brings a sweet, smoky flavor that also plays well with the beef.
If you’re going big, because why not, serve it alongside fire-roasted potatoes or elotes. And then, of course, a cold cerveza or smoky mezcal cocktail pairs perfectly with the bold spice and savory flavors in every bite.
Leftovers & Reheating Instructions
If you have leftovers (highly unlikely), wrap slices of the bread in foil and store them in an airtight container in the fridge. To reheat, grab your cast iron skillet or place in the oven at 325F for about 10 minutes.
You can also steam the birria beef separately and rebuild a fresh sandwich. Definitely avoid the microwave, because it’ll make the bread soggy and the cheese rubbery. And then don’t forget to also reheat the consomé for dipping.
More Stuffed Bread
FAQs for Birria Beef Stuffed Bread
Absolutely. This is one of the best ways to use up leftover birria beef from ramen, tacos, or tortas. Just reheat it, shred it if needed, and go.
A large Italian loaf or rustic French bread holds up great. You want something sturdy enough to hold all that meat and cheese without falling apart.
Hollowing out a divot helps. And don’t overload it with too much sauce—serve the consomé on the side for dipping instead of pouring it inside.
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Birria Stuffed Bread
Ingredients
Beef:
- 1 Whole Chuck Roast cubed
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- FYR BLK Hot Sauce
Chiles:
- 3 Ancho Chiles stemmed & seeded
- 3 Guajillo Chiles stemmed & seeded
- 2 Chipotle Chiles stemmed & seeded
- 8-10 Garlic Cloves
- 2 cups of Water
Braising & Seasonings:
- 2-3 cups Beef Broth
- 2 Tomatoes cubed
- 1/2 White Onion sliced
- 1.5 tbsp Mexican Oregano
- 2 tbsp Black Pepper
- 1 tbsp Kosher Salt
- 2 Cinnamon Sticks
- 2 Bay Leaves
Bread:
- Red Onions diced
- Cilantro chopped
- Jalapenos sliced
- Large Italian Loaf
- Mozzarella Cheese sliced
Instructions
Birria:
- Preheat your fire to medium high temperature (around 375F)
- Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
- Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
- Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
- Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
- Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.
Stuffed Bread:
- Preheat your oven for two zone cooking at 400F.
- Begin by slicing your Italian Style Loaf in half and separating the top from the bottom (set the tops to the side to be used later). Next, carefully pull out the excess bread so that you create a divot in the bun.
- Stuff with as much birria meat as you can, then cover in sliced mozzarella cheese. Add to the oven to cook for 4-6 minutes until the cheese is really melted.
- Top with chopped cilantro, red onion and jalapenos. Slice and serve with the consomme for dipping. Enjoy!
