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A delicious plate of Birria Pizza

Birria Pizza

A fusion of Mexican birria and pizza, this dish combines tender shredded beef with melted cheese and a crispy tortilla base.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Resting Time 2 minutes
Total Time 4 hours
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.