Birria Pizza

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to the savory world of Birria Pizza, a fusion culinary delight that brings the rich flavors of traditional Mexican birria and the universal love for pizza into one delectable dish. With its enticing aromas and tantalizing textures, Birria Pizza captivates both the adventurous foodie and the comforting classic eater, making it a must-try recipe for your next culinary adventure. In this guide, we’ll explore how to create this delicious masterpiece step-by-step, ensuring you achieve restaurant-quality results right in your kitchen.

Ingredients List

Creating an unforgettable Birria Pizza requires a thoughtfully curated list of ingredients. Here’s what you’ll need:

For the Birria Beef: – 2½ lbs beef chuck roast (or short ribs, or brisket) – 6 cups beef broth – 5 dried guajillo chiles (stems and seeds removed) – 3 dried ancho chiles (stems and seeds removed) – 2 dried chiles de árbol (optional, for heat) – 1 medium onion, quartered – 6 cloves garlic – 1 Roma tomato – 1 tablespoon apple cider vinegar – 2 bay leaves – 1½ teaspoons ground cumin – 1 teaspoon oregano – 1 teaspoon smoked paprika – ½ teaspoon cinnamon (optional but authentic) – Salt and pepper to taste – 2 tablespoons oil (for searing)

For the Pizza Assembly: – 4 large burrito-size flour tortillas (10–12 inch) – 2½ cups shredded mozzarella cheese – 1 cup Oaxaca or Monterey Jack cheese (optional mix) – ¼ cup birria oil (from the beef — orange-red layer of fat) – Fresh cilantro and diced onions (optional for garnish) – Lime wedges (optional for serving)

Timing

• Prep Time: 30 minutes
• Cook Time: 3 hours (for birria)
• Assembling & Baking: 15 minutes
• Servings: 8 slices (serves 4–5 people)

Step-by-Step Instructions

Step 1: Make the Birria

1. In a skillet, toast the dried guajillo, ancho, and chile de árbol for 30 seconds per side until fragrant — don’t burn them.
2. Boil them in 2 cups of water for 10 minutes to soften, then transfer to a blender.
3. Add onion, tomato, garlic, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. Blend into a smooth sauce.
4. In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Sear the beef chunks until browned on all sides.
5. Pour in your blended chile sauce and the beef broth. Add bay leaves.
6. Cover and simmer on low for 2½–3 hours (or pressure cook 1 hour) until the meat is tender and easily shredded.
7. Shred the beef with forks and separate about ¼ cup of the orange-red birria oil floating on top for cooking.

Step 2: Assemble the Birria Pizza

1. Heat a large skillet or griddle over medium heat and brush with some birria oil.
2. Lay down one tortilla and brush the top lightly with more birria oil.
3. Sprinkle a generous layer of mozzarella cheese (about 1 cup).
4. Add a thick layer of shredded birria beef evenly across the surface.
5. Top with a second layer of cheese (another cup) and place a second tortilla on top.
6. Brush the top tortilla with birria oil to help it crisp and get that signature orange color.
7. Cook for 3–4 minutes per side, pressing lightly, until both sides are golden, crispy, and the cheese is melted through. (You can finish it in a 400°F / 200°C oven for 5 minutes to get extra melty and bubbly cheese.)

Step 3: Slice and Serve

1. Let it rest for 2 minutes before slicing into 8 wedges.
2. Sprinkle with chopped cilantro and diced onion if desired.
3. Serve hot with a side of birria consomé for dipping — that rich, spicy broth from the beef.
4. Add a squeeze of lime before eating.

Nutritional Information

Understanding the nutritional value of your meal is crucial. While individual values may vary, here is an approximate breakdown per serving of Birria Pizza: – Calories: 450 – Protein: 30g – Carbohydrates: 40g – Fat: 20g – Fiber: 4g

Healthier Alternatives for the Recipe

To make your Birria Pizza a tad healthier: – Use whole wheat tortillas for added fiber. – Opt for reduced-fat cheese to cut down on calories. – Incorporate more vegetables like bell peppers or mushrooms for added nutrients.

Serving Suggestions

Enhance your Birria Pizza experience by serving it with: – A fresh side salad for balance. – Avocado slices for a creamy contrast. – Jalapeño slices for added heat.

Common Mistakes to Avoid

1. Burning the Chiles: Keep an eye on the chiles when toasting; burnt chiles will impart a bitter flavor.
2. Overcooking the Beef: Ensure the beef is tender but not mushy, maintaining a good texture.
3. Skimping on Birria Oil: This oil is key to flavor and color, so use it generously.

Storing Tips for the Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individual slices in plastic wrap and foil to freeze for up to 2 months.

Conclusion

Birria Pizza is more than just a meal; it’s a culinary experience, blending traditional Mexican flavors with a beloved staple. Whether you’re hosting a gathering or enjoying a cozy night in, this dish promises satisfaction with every bite.

FAQs

1. Can I make Birria Pizza ahead of time? Yes, you can prepare the birria beef in advance and store it in the refrigerator. Assemble the pizza when you’re ready to serve.

2. What can I use instead of beef? For a different protein, try lamb or even a plant-based meat substitute.

3. How do I reheat leftovers without making them soggy? Reheat in a skillet or oven to maintain crispiness, avoiding the microwave if possible.

This completes our guide to creating the perfect Birria Pizza at home. Looking for more fusion recipes? Check out our posts on Taco Lasagna and BBQ Pulled Pork Nachos!

Birria Pizza

A fusion of Mexican birria and pizza, this dish combines tender shredded beef with melted cheese and a crispy tortilla base.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Resting Time 2 minutes mins

Total Time 4 hours hrs

Servings: 8 slices

Course: Main

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Birria Beef

• 1134 g beef chuck roast or short ribs, or brisket
• 1440 ml beef broth
• 5 g dried guajillo chiles stems and seeds removed
• 3 g dried ancho chiles stems and seeds removed
• 2 g dried chiles de árbol optional, for heat
• 1 g medium onion quartered
• 6 g cloves garlic
• 1 g Roma tomato
• 15 ml apple cider vinegar
• 2 g bay leaves
• 1.5 tsp ground cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 0.5 tsp cinnamon optional but authentic
• 1 tsp Salt to taste
• 1 tsp Pepper to taste
• 30 ml oil for searing

For the Pizza Assembly

• 4 g large burrito-size flour tortillas 10–12 inch
• 625 g shredded mozzarella cheese
• 240 g Oaxaca or Monterey Jack cheese optional mix
• 60 ml birria oil from the beef — orange-red layer of fat
• 10 g Fresh cilantro optional for garnish
• 10 g diced onions optional for garnish
• 2 g Lime wedges optional for serving

Equipment

• Large Skillet or Griddle

Method

 

1. In a skillet, toast the dried guajillo, ancho, and chile de árbol for 30 seconds per side until fragrant — don’t burn them.
2. Boil them in 2 cups of water for 10 minutes to soften, then transfer to a blender.
3. Add onion, tomato, garlic, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. Blend into a smooth sauce.
4. In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Sear the beef chunks until browned on all sides.
5. Pour in your blended chile sauce and the beef broth. Add bay leaves.
6. Cover and simmer on low for 2½–3 hours (or pressure cook 1 hour) until the meat is tender and easily shredded.
7. Shred the beef with forks and separate about ¼ cup of the orange-red birria oil floating on top for cooking.
8. Heat a large skillet or griddle over medium heat and brush with some birria oil.
9. Lay down one tortilla and brush the top lightly with more birria oil.
10. Sprinkle a generous layer of mozzarella cheese (about 1 cup).
11. Add a thick layer of shredded birria beef evenly across the surface.
12. Top with a second layer of cheese (another cup) and place a second tortilla on top.
13. Brush the top tortilla with birria oil to help it crisp and get that signature orange color.
14. Cook for 3–4 minutes per side, pressing lightly, until both sides are golden, crispy, and the cheese is melted through. Finish it in a 400°F / 200°C oven for 5 minutes for extra melty and bubbly cheese.
15. Let it rest for 2 minutes before slicing into 8 wedges.
16. Sprinkle with chopped cilantro and diced onion if desired.
17. Serve hot with a side of birria consomé for dipping — that rich, spicy broth from the beef.
18. Add a squeeze of lime before eating.

Notes

Serve with a side of birria consomé for dipping to enhance the flavors. Feel free to adjust the spice level by altering the number of chiles de árbol.