Birria Pizza
Birria Pizza a unique twist on the traditional Italian pizza made with this Mexican inspired slow cooked meat. Made with cheesy queso, slow cooked meat, cilantro, red onions all in between to large flour tortillas.
Equipment
- 1 Fry pan
Ingredients
For the Birria Meat:
- 3 pounds beef chuck roast
- 2 Tablespoons cooking oil
- 1 white onion small
- 2 roma tomatoes
- 3 guajillo chilis, dried
- 2 ancho chilis, dried
- 2 teaspoons minced garlic or 4 whole cloves
- 2 teaspoon cumin
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon cinnamon
- 1 ½ teaspoons salt
- 1 Tablespoon white vinegar
- 1 teaspoon lime juice
- 2 bay leaves
To Make the Pizza:
- 12 flour tortillas large
- Oaxaca cheese
- 8 ounce monterrey jack cheese
- 1 bunch cilantro
- 1 red onion chopped
Instructions
For the Birria Meat:
- Using kitchen shears, trim off the stems of the chilis, then slice open and remove the seeds. Feel free to leave the seeds in or remove only some of the seeds for more heat. The guajillo peppers are hotter than the ancho peppers. Use gloves to protect your hands from the spice, if desired.
- Heat oil in a heavy bottom pot over medium heat. Cook the onion and tomatoes for 5 minutes. Add minced garlic, cumin, oregano, thyme, black pepper, cinnamon and salt. Cook for 5 more minutes, stirring often. Add 3-4 cups of water, chilis, white vinegar and lime juice. Make sure all the vegetables (other than the chilis which float) are covered with liquid. Bring to a boil and boil for 15 minutes.
- Place all ingredients from the pot into a high speed blender and blend on high until smooth. Pour through a sieve or fine mesh strainer back into the pot, getting all the juice back in the pot that you can. See photos above for a great visual on these steps.
- Add the meat and bay leaves to the pot. Add water until the meat is covered, 3-4 cups. Add the water into the blender first and swirl it around to get all the stuff from the sides. Bring to a boil then turn down to low and cover to simmer. Simmer covered for 2- 2.5 hours, making sure the meat is tender before use. Can be simmered longer, just add an extra half cup of water for each additional hour being simmered.
To Assemble the Birria Pizza:
- Remove the meat from the birria consome and shred it. Place the consome in a bowl for dipping. If using raw tortillas, cook tortillas before use.
- Lightly oil a fry pan on medium heat. Dip a large flour tortilla in the birria consome and cover in cheese and then meat, onion and cilantro, followed by more cheese, using a mixture of both the oaxaca and the monterrey jack. Dip another tortilla in consome and place on top. Allow to cook on both sides until the cheese is melted, 1-2 minutes.
- Remove the cooked "pizza" and set aside. Place another tortilla dipped in consome on the fry pan. Cover in cheese, meat, onion, cilantro then more cheese. Place the cooked "pizza" on top for your double layers. Cook until cheese is melted. Cut into pizza triangles and serve! Dip birria pizza slices into the consome while eating for the yummiest results.
Notes
- To make in the instant pot: place all Birria Meat ingredients into a large instant pot. Pressure Cook on high for 45 minutes, then allow it to have a natural release (about 30 minutes). Remove meat and shred. Remove bay leaves and blend other ingredients together in a high speed blender. Run through a sieve and use the leftover juice as consome for dipping. Assemble as directed above.
- dried chilis can be found on Amazon or at your local Latin market for a small fraction of the cost.
- Make Ahead: The meat can be made up to 4 days in advance. Store in an airtight container in the refrigerator.
- Store birria pizza leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350° until the cheese is hot and melty.
- Store birria meat and consome in the freezer in separate containers for up to 2 months. Thaw then warm up before use.
- Use pasilla peppers instead of ancho, if desired. For extra heat, use dried arbol peppers.
Nutrition
Serving: 0.5pizzaCalories: 400kcalCarbohydrates: 18gProtein: 29gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 719mgPotassium: 497mgFiber: 2gSugar: 2gVitamin A: 305IUVitamin C: 3mgCalcium: 220mgIron: 4mg
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