Description
This Birria Quesadilla Pizza is a flavorful twist on a classic dish, combining tender, spiced beef with gooey cheese on a crispy crust. Perfect for pizza night with a Mexican flair, it’s served with a rich birria consomé for dipping.
Ingredients
Scale
For the Birria:
- 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. Soak them in hot water for 15 minutes until they are soft.
- Blend the Sauce: In a blender, add the softened chilies, onion, garlic, cumin, oregano, vinegar, and 1 cup of the beef broth. Blend until smooth.
- Cook the Meat: In a large pot or slow cooker, add the beef chuck roast. Pour the blended chili mixture over the beef and add the remaining beef broth, bay leaves, cinnamon stick, salt, and pepper. Cover and simmer on low for 3-4 hours (or cook on high in a slow cooker for 6-8 hours), until the beef is tender and can be shredded easily.
- Shred the Beef: Once the beef is tender, remove it from the pot and shred it with forks. Save the broth (consomé) to use as a dipping sauce.
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Assemble the Pizza: Place the pizza crust on a baking sheet or pizza stone. Spread a thin layer of the consomé on the crust for extra flavor. Add a generous layer of shredded mozzarella cheese, followed by the shredded birria beef.
- Bake the Pizza: Bake the pizza in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the crust is golden.
- Top and Serve: Remove the pizza from the oven and sprinkle diced white onion and chopped cilantro on top. Slice and serve with a small bowl of warm birria consomé on the side for dipping.
Notes
- For an authentic flavor, use Oaxaca cheese instead of mozzarella.
- Customize the toppings with jalapeños or avocado slices if desired.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (for birria), 10-12 minutes (for pizza)
- Category: main course
- Method: Slow Cook / Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg