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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
