Place 1 1/2 cups of birria broth to a small saucepan and warm over low heat.

If using refrigerated leftover birria, place about 9 ounces of birria meat in a small saucepan, add about 1/4 cup of birria broth, and warm over low heat stirring occasionally.

Grate 4 ounces of Mexican melting cheese.

Set aside about 1/2 cup pickled red onions.

Thinly slice 3 radishes.

Cut 1 lime into wedges.

Coarsely chop about 1/4 cup of cilantro leaves.

Slice 2 rolls lengthwise down the middle, sandwich-style.

Open the rolls and place 1/2 of the birria meat on the bottom of each sandwich.

Scatter a handful of pickled red onion over the meat of each sandwich.

Sprinkle chopped cilantro over the pickled onion.

Spread 1/2 of the cheese over the fillings of the sandwiches.

While pressing down on the fillings with a knife, fold the top of the roll over the fillings, press down on the top, and slide the knife out.

Before grilling, prepare everything needed to plate and serve so that hot tortas can go right onto plates immediately after grilling.

Heat a non-stick skillet over medium heat.

Add about a tablespoon of oil to the skillet.

Working quickly, spoon about 2 tablespoons of birria broth over a spot where one of the sandwiches will be grilled, then place the sandwich into the broth.

Spoon about 2 tablespoons of birria broth over a spot where the next sandwich will be grilled, then place the sandwich into the broth.

Grill the sandwiches until a golden brown crust forms on the bottom.

Separately, lift each sandwich up with a spatula and while holding it spoon 2 tablespoons of broth into the skillet. Flip the sandwich and place it into the broth.

Press the sandwiches down with a spatula or grill press.

Grill the sandwiches until a golden brown crust forms on the top.

Flip the sandwiches and serve.