Smoked Birria Pastrami Melts
These Smoked Birria Pastrami Melts combine two smoky, slow-cooked favorites into one unforgettable sandwich. Corned beef is seasoned with Spanglish Asadero Ranchero Steak Seasoning and smoked low and slow, then braised with guajillo and ancho chiles and Spanglish Asadero Birria Seasoning until deeply tender. Piled onto Texas toast with melty Swiss cheese, tangy pickled onions, and a drizzle of Spanglish Asadero Birria BBQ Sauce, every bite delivers rich, smoky, savory flavor.
Served with a side of rich consommé for dipping, these melts bring together barbecue and birria for a truly indulgent, one-of-a-kind sandwich.
These Smoked Birria Pastrami Melts combine two smoky, slow-cooked favorites into one unforgettable sandwich. Corned beef is seasoned with Spanglish Asadero Ranchero Steak Seasoning and smoked low and slow, then braised with guajillo and ancho chiles and Spanglish Asadero Birria Seasoning until deeply tender. Piled onto Texas toast with melty Swiss cheese, tangy pickled onions, and a drizzle of Spanglish Asadero Birria BBQ Sauce, every bite delivers rich, smoky, savory flavor.
Served with a side of rich consommé for dipping, these melts bring together barbecue and birria for a truly indulgent, one-of-a-kind sandwich.
Ingredients
3 lb corned beef
3 guajillo peppers
3 ancho chile peppers
2 onions, diced
2 tomatoes, diced
1 (32 oz) container beef broth
½ bottle Mexican light lager
Texas toast (2 slices per sandwich)
Sliced Swiss cheese (3 slices per sandwich)
Pickled red onions, to taste
Instructions
Preheat your smoker to 220°F. Season the corned beef generously with Spanglish Asadero Ranchero Steak seasoning.
Place the seasoned corned beef on the smoker for 4 hours, or until the internal temperature reaches 160°F.
Transfer the beef to a Dutch oven. Add the guajillo peppers, ancho chiles, diced onions, tomatoes, and Spanglish Asadero Birria seasoning.
Pour in the beef broth and the Mexican light lager.
Cover the Dutch oven and place it back on the smoker. Braise until the pastrami reaches a tender internal temperature of 204°F.
Fire up the griddle. Place 2 pieces of Texas toast down with the Swiss cheese, a pile of birria pastrami, pickled red onions, and a drizzle of Spanglish Asadero Birria BBQ sauce. Griddle until the bread is toasted and the cheese is completely melted.
Blend the remaining vegetables and juices from the Dutch oven. Plate the sandwich and serve with a side of the rich consommé for dipping.
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