2 Serves
91 Mins
Prepare the birria meat by shredding it and heating the birria consommé in a saucepan.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
462 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
455 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
935 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Butter the sourdough bread slices and place them in a preheated frying pan over medium heat.
Layer the shredded birria meat and Oaxaca cheese onto the bread, then top with the second slice of bread.
Grill the sandwich until the bread is golden brown and the cheese is fully melted, flipping once.
Season the sandwich with salt and pepper to taste, then serve hot with a small bowl of the warm consommé for dipping.
25
g95
g20
g
Yemeni
