Birria Quesadilla Pizza Recipe

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If you’re craving a dish that fuses rich, savory Mexican flavors with the irresistible comfort of pizza, this Birria Quesadilla Pizza Recipe is an absolute must-try. Imagine tender, slow-cooked beef bursting with smoky spices, piled high on a crispy pizza crust with gooey melted cheese, all served alongside a flavorful consomé for dipping. It’s a playful yet deeply satisfying spin on traditional birria that delivers bold tastes and textures in every bite. Whether you’re sharing it with friends or indulging solo, this recipe guarantees a memorable, mouthwatering experience.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Birria Quesadilla Pizza Recipe. Each component plays its own critical role—from the beef that provides rich depth, to the chilies that infuse smoky heat, and the cheese that creates that irresistible melty goodness. Together, they turn simple pantry staples into something extraordinary.

• 2-3 lbs beef chuck roast (or short ribs): Choose a cut with good marbling for melt-in-your-mouth tenderness after slow cooking.
• 2 dried guajillo chilies: These chilies add a mild smoky flavor and beautiful deep red color.
• 2 dried ancho chilies: Their rich, slightly sweet flavor balances the heat of the guajillo chilies perfectly.
• 1 onion, chopped: Adds natural sweetness and helps build the base of the birria sauce.
• 4 garlic cloves: Garlic infuses the sauce with warmth and aromatic depth.
• 1 tablespoon cumin: Lends an earthy, slightly spicy note that complements the chilies.
• 1 tablespoon dried oregano: Enhances the sauce with herbaceous undertones.
• 2 bay leaves: Provide subtle complexity and a faintly floral aroma during slow cooking.
• 1 cinnamon stick: Introduces a warm sweetness that rounds out the bold flavors.
• 4 cups beef broth: Keeps the beef moist and forms the consomé that you’ll serve for dipping.
• 1/4 cup apple cider vinegar: Brightens the sauce with tang and balances richness.
• Salt and pepper, to taste: Essential for seasoning and enhancing all other ingredients.
• 1 large pizza crust (store-bought or homemade): Choose one with a sturdy base to hold all the toppings without sogginess.
• 1 1/2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity): Provides that stretchy, melty layer everyone loves.
• 1/2 cup birria beef (shredded after cooking): The star protein, tender and richly flavored.
• 1/4 cup white onion, diced: Adds a fresh crunch and sharp contrast on top.
• 1/4 cup fresh cilantro, chopped: Sprinkles vibrant herbal brightness over the finished pizza.
• Birria consomé (from cooking liquid), for dipping: Intensifies each bite when used as a dipping sauce.

How to Make Birria Quesadilla Pizza Recipe

Step 1: Prepare the Chilies

Start by removing the stems and seeds from the dried guajillo and ancho chilies. This step is important to prevent bitterness while preserving their smoky flavor. Soak the chilies in hot water for 15 minutes until they soften, making them easier to blend into a smooth sauce that will carry all those bold flavors.

Step 2: Blend the Sauce

Once your chilies are softened, transfer them to a blender along with the chopped onion, garlic, cumin, oregano, apple cider vinegar, and 1 cup of beef broth. Blitz everything together until you have a silky, vibrant sauce. This sauce is the magical base that transforms the beef into irresistibly tender birria.

Step 3: Cook the Meat

Place the beef chuck roast in a large pot or slow cooker and pour the blended chili mixture over it. Add the remaining beef broth, bay leaves, cinnamon stick, and season generously with salt and pepper. Cover and let it simmer gently on low for 3 to 4 hours, or alternatively cook on high in a slow cooker for 6 to 8 hours. The slow cooking lets the beef soak in the complex flavors and become incredibly tender.

Step 4: Shred the Beef

After your patience is rewarded with tender meat, remove the beef from the pot and shred it using two forks. Be sure to save the cooking liquid—that rich birria consomé is essential and will double as a flavorful dipping sauce for your pizza.

Step 5: Preheat Oven

Get your oven ready by preheating it to 450°F (230°C). A hot oven is crucial for crisping up the crust and perfectly melting the cheese on your birria quesadilla pizza.

Step 6: Assemble the Pizza

Lay your pizza crust on a baking sheet or pizza stone for an even cook. For an extra layer of flavor, spread a thin layer of the birria consomé over the crust before adding the toppings. Next, sprinkle a generous layer of shredded mozzarella, then pile on the juicy shredded birria beef. This creates the perfect balance between gooey cheese and savory meat.

Step 7: Bake the Pizza

Slide the assembled pizza into the oven and bake for 10 to 12 minutes. Watch for the cheese to melt into bubbling perfection and for the crust edges to turn golden brown.

Step 8: Top and Serve Your Birria Quesadilla Pizza Recipe

Once baked, remove the pizza and scatter the diced white onion and chopped cilantro on top. These fresh toppings add just the right bite and color contrast. Slice it up and serve immediately with a small bowl of warm birria consomé on the side for dipping. Every bite dipped into that rich broth is pure bliss.

How to Serve Birria Quesadilla Pizza Recipe

Garnishes

The diced white onion and fresh cilantro aren’t just for looks—they provide crunch and brightness that cut through the richness of the beef and cheese. A squeeze of lime or a sprinkle of cotija cheese can also elevate your slices to next-level delicious.

Side Dishes

This pizza pairs beautifully with light, fresh sides like a crisp Mexican street corn salad or a tangy cabbage slaw. These sides complement the deep, hearty flavors without overpowering them, creating a balanced meal.

Creative Ways to Present

For a fun party twist, serve the Birria Quesadilla Pizza Recipe in smaller, appetizer-sized slices with individual dipping cups of consomé. You can also use mini pizza crusts for personal portions, making it an interactive and festive experience for guests.

Make Ahead and Storage

Storing Leftovers

Leftover birria beef and consomé keep well in airtight containers in the refrigerator for up to 3 days. Store your pizza separately to keep the crust from getting soggy. This way, you preserve all the textures and flavors for your next meal.

Freezing

You can freeze shredded birria beef and consomé in separate freezer-safe containers for up to 3 months. Wrap leftover pizza slices tightly in foil and plastic wrap to freeze, but note that the crust might lose some crispiness upon thawing.

Reheating

To reheat the pizza, pop it in a hot oven or toaster oven at 375°F for 5-7 minutes to revive crispness and melt the cheese again. Warm the birria consomé gently on the stove to enjoy your dipping sauce as fresh as the first time.

FAQs

Can I use a different cut of meat for the birria?

Absolutely! While beef chuck roast is preferred for its marbling and tenderness, short ribs or brisket also work wonderfully, offering rich flavor and perfect shredding texture after slow cooking.

What if I don’t have a slow cooker or a large pot?

You can adapt this recipe by using an Instant Pot or pressure cooker, which will dramatically reduce cooking time while still producing tender birria beef and a flavorful consomé.

Can I make this recipe vegetarian?

Though traditional birria relies on beef, you could experiment with jackfruit or mushrooms for a vegetarian version. Keep in mind the flavor and texture will be different but still enjoyable when paired with the cheese and consomé-inspired sauce.

Is it necessary to use the consomé for dipping?

It’s highly recommended! The consomé is what sets this Birria Quesadilla Pizza Recipe apart, adding juiciness and an extra punch of rich, spicy flavor to every bite.

What cheese works best if I can’t find Oaxaca cheese?

Mozzarella is a great substitute and melts beautifully with mild flavor. For a bit more authenticity and a stretchier texture, you can try quesillo or Monterey Jack cheese.

Final Thoughts

There is something truly special about this Birria Quesadilla Pizza Recipe—combining the soulful richness of birria with the universal love of pizza. It’s a guaranteed crowd-pleaser and an absolute joy to make. So, gather those ingredients, embrace the slow-cooked goodness, and treat yourself to every delicious bite. Trust me, this fusion is worth every moment spent in the kitchen!

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Birria Quesadilla Pizza Recipe

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4.3 from 51 reviews

• Author: admin
• Total Time: 3 hours 50 minutes
• Yield: 4 servings 1x

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Description

This Birria Quesadilla Pizza combines the rich, savory flavors of traditional Mexican birria with the cheesy comfort of a pizza. Slow-cooked beef chuck roast is simmered in a fragrant chili and spice broth, shredded, and piled atop a crispy pizza crust with melted mozzarella cheese, then topped with fresh onion and cilantro. Served with a warm birria consomé for dipping, this unique fusion dish offers a delightful twist on both quesadillas and pizza.

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Ingredients

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For the Birria Beef:

• 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

For the Pizza:

• 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

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Instructions

1. Prepare the Chilies: Remove the stems and seeds from the dried guajillo and ancho chilies, then soak them in hot water for 15 minutes until soft. This softening step helps blend the chilies smoothly into the sauce.
2. Blend the Sauce: In a blender, combine the softened chilies, chopped onion, garlic cloves, cumin, dried oregano, apple cider vinegar, and 1 cup of the beef broth. Blend until the mixture is smooth and well combined, forming the birria sauce base.
3. Cook the Meat: Place the beef chuck roast into a large pot or slow cooker. Pour the blended chili sauce over the meat, then add the remaining beef broth, bay leaves, and cinnamon stick. Season with salt and pepper. Cover and simmer on low heat for 3 to 4 hours on the stovetop until the beef is tender enough to shred, or cook in a slow cooker on high for 6 to 8 hours.
4. Shred the Beef: Once the beef is tender, carefully remove it from the cooking liquid. Shred the meat using forks, and reserve the flavorful cooking broth (consomé) to be used later as a dipping sauce for the pizza.
5. Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for baking the pizza. This high temperature ensures a crispy crust and melted cheese.
6. Assemble the Pizza: Place the pizza crust on a baking sheet or pizza stone. Lightly brush or spread a thin layer of the birria consomé over the crust for added moisture and flavor. Sprinkle a generous layer of shredded mozzarella cheese evenly over the crust, then top with shredded birria beef.
7. Bake the Pizza: Place the assembled pizza in the preheated oven and bake for 10 to 12 minutes, or until the cheese melts fully, becomes bubbly, and the crust turns golden brown and crisp.
8. Top and Serve: Remove the pizza from the oven. Immediately sprinkle diced white onion and chopped fresh cilantro over the top for a fresh, vibrant finish. Slice the pizza and serve alongside a small bowl of warm birria consomé for dipping each cheesy, meaty slice.

Notes

• For authentic flavor, use Oaxaca cheese instead of mozzarella if available.
• Adjust the chili quantity or types to control the spiciness of the birria sauce.
• Use a pizza stone if possible to achieve a crispier crust.
• Leftover consomé can be refrigerated and used as a flavorful soup base or dipping sauce later.
• Slow cooking the beef is crucial to tenderize the meat and develop deep flavors.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican