Description
This Birria Quesadilla Pizza combines the rich, spiced flavors of traditional Mexican birria with the comforting, cheesy appeal of a pizza. Tender, slow-cooked beef chuck roast is simmered in a flavorful chili broth, shredded, and layered atop a crisp pizza crust with melted mozzarella cheese. Finished with fresh onions and cilantro and served with a warm birria consomé for dipping, this fusion dish makes for an irresistible meal perfect for any occasion.
Ingredients
Scale
Birria Meat and Sauce
- 2-3 lbs beef chuck roast (or short ribs)
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- Salt and pepper, to taste
Pizza Assembly
- 1 large pizza crust (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- 1/2 cup birria beef (shredded after cooking)
- 1/4 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- Birria consomé (from cooking liquid), for dipping
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for 15 minutes until softened.
- Blend the Sauce: Combine softened chilies, chopped onion, garlic, cumin, oregano, apple cider vinegar, and 1 cup beef broth in a blender. Blend until smooth to create a rich chili sauce.
- Cook the Meat: Place the beef chuck roast in a large pot or slow cooker. Pour the blended chili mixture over the beef, add the remaining beef broth, bay leaves, cinnamon stick, salt, and pepper. Cover and simmer on low heat for 3-4 hours or slow cook on high for 6-8 hours until beef is tender enough to shred easily.
- Shred the Beef: Remove the cooked beef from the pot and shred using two forks. Reserve the cooking liquid (consomé) to serve alongside the pizza as a dipping sauce.
- Preheat Oven: Heat your oven to 450°F (230°C) to prepare for baking the pizza.
- Assemble the Pizza: Place the pizza crust on a baking sheet or pizza stone. Spread a thin layer of the birria consomé over the crust for extra flavor. Add a generous layer of shredded mozzarella cheese followed by the shredded birria beef.
- Bake the Pizza: Bake the assembled pizza in the preheated oven for 10-12 minutes or until the cheese is melted, bubbly, and the crust turns golden brown.
- Top and Serve: Remove the pizza from the oven and top with diced white onions and chopped cilantro. Slice and serve immediately with a small bowl of warm birria consomé for dipping.
Notes
- For authentic flavor, use Oaxaca cheese instead of mozzarella if available.
- Soaking the dried chilies is essential for creating a smooth, flavorful sauce.
- Slow cooking the beef ensures tender, shreddable meat with rich flavor.
- Reserve the consomé for dipping to enhance the pizza eating experience.
- Use a pizza stone if possible for a crisper crust.
