How to make Birria Pizza
Ingredients
For the Chile Sauce:
▢1 cup water (to rehydrate chiles)
▢3 chile guajillo
▢1 ancho chile
▢2 garlic cloves
▢1/2 tsp dried oregano
▢1/2 tsp dried thyme
▢1 whole clove
▢pinch ground cinnamon
▢1/2 tbsp beef bouillon
▢1/2 tsp black pepper
▢2 cups water (for blending)
For the Beef:
▢1 tbsp olive oil
▢1.5 lbs chuck roast
▢1/2 tbsp salt
▢1/2 tsp ground pepper
▢1 bay leaf
▢1/2 tbsp beef bouillon
▢1 cup water
For the Pizza:
▢3 burrito-size flour tortillas
▢3 cups Monterey Jack cheese shredded
▢1/4 cup diced onion
▢chopped cilantro
▢lime (for consomme)
Instructions
For the Chile Sauce:
Remove the stems from the chiles.
Open the chiles lengthwise and remove seeds and veins.
Repeat until there are no more chiles left.
Place in a stock pot and cover with water.
Bring to a boil. Then, remove from heat.
Put a lid on the pot, and let rest for 5 minutes.
Throw away the water.
Add the rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves and oregano to a blender.
Add 2 cups water.
Blend until smooth.
Set aside until ready to use.
For the Beef:
Press the Saute button on the Instant Pot.
Add the olive oil.
Give it a minute to heat up.
Meanwhile, chop up beef into large pieces and season with salt and pepper.
Sear on all sides.
Remove the beef from the instant pot.
Place a strainer over the instant pot and strain the chile sauce.
Add the bay leaf, bouillon, and water.
Stir to combine and return the beef to the pot.
Place the lid on the instant pot.
Move the valve to Sealing.
Press the Pressure Cook button.
Set time to 45 minutes.
Once the cycle is complete, move the valve to Venting.
Remove the beef from the pot and chop.
For the Pizza:
Dip one of the flour tortillas in the broth.
Place on a hot skillet, dipped side down.
Add 1 cup of cheese all around.
Add chopped birria on top of the cheese.
Sprinkle the beef with diced onion and cilantro.
Cook for 2 minutes, or until cheese is melted.
Remove the birria quesadilla from the skillet.
Repeat with another flour tortilla.
Dip it in the consomme and place on a hot skillet.
Add the cheese, birria, onion, and cilantro.
Cook for 2 minutes, until cheese is melted.
Remove from skillet.
Cover the birria quesadilla with foil paper to keep warm.
Dip the last flour tortilla in the consomme.
Place on the hot skillet.
Top with only cheese and melt.
To Assemble Pizza:
Stack the two birria quesadillas on top of each other.
Flip the last flour tortilla with only cheese.
Place it cheese-side down over the birria quesadillas to create the top.
Slice.
Serve with consomme and toppings for broth.
Notes
For a slow cooker: Follow the same steps of making the sauce and searing the meat. Then, cover and cook low for 8 hours, or high for 6 hours.
For traditional stove top birria: Follow the same steps of making the sauce and searing the meat. Then cover and cook on medium for 2 1/2 hours. Check after 1 hour, and add 1 cup of beef broth.
Warning: Leave as much of the consommé as possible in the pot. If you make the pizza with juicy meat, the pizza will turn out soggy.
Be sure to add plenty of beef to the pizza, or you will have leftover birria. Birria lasts up to 4 months in the freezer in a sealable bag.
Nutrition Information:
Calories: 383kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 828mg | Potassium: 457mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 3mg
Frequently Asked Questions:
Can I use different types of chiles for the sauce?
Yes, you can experiment with different types of chiles to adjust the spiciness and flavor of the sauce.
Chile guajillo and ancho chile provide a rich and slightly smoky flavor, but you can try using other dried chiles like chipotle, pasilla, or cascabel for variations in taste.
Can I make the beef in a slow cooker instead of an Instant Pot?
Absolutely! If you don’t have an Instant Pot, you can prepare the beef in a slow cooker. Simply sear the beef on the stovetop, then transfer it along with the chile sauce, bay leaf, bouillon, and water to the slow cooker.
Cook on low for about 6-8 hours or on high for 3-4 hours until the beef is tender and easily shredded.
Can I use corn tortillas instead of flour tortillas for the pizza?
Yes, you can use corn tortillas instead of flour tortillas to make the pizza. Corn tortillas will give the pizza a more authentic Mexican touch and are a great option if you prefer a gluten-free version.
What toppings can I add to the Birria Pizza?
You can get creative with the toppings! While the recipe includes diced onion and cilantro, you can also add sliced jalapeños, avocado, or a drizzle of lime juice for extra flavor.
You may even consider adding shredded lettuce or pico de gallo as additional toppings.
How do I serve the Birria Pizza with consomme?
To serve with consomme, present the pizza slices on a plate or a serving tray. Pour the consomme into individual bowls or small cups.
Diners can dip their pizza slices into the consomme for a delicious, savory experience.
It’s a common way to enjoy Birria Tacos, and in this case, it enhances the Birria Pizza experience as well.