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

Birria Pizza: A Fusion of Flavors That Will Delight Your Taste Buds

When you think about pizza, your mind might immediately jump to classic pepperoni or a veggie-loaded pie. But what if I told you there’s a way to combine the rich, savory flavors of traditional Mexican birria with the universally loved concept of pizza? Enter the Birria Pizza — a culinary fusion that’s as delightful as it is innovative.

Why Birria Pizza?

Birria, a traditional Mexican dish originating from the state of Jalisco, is known for its deeply flavorful, slow-cooked beef that’s marinated in a blend of spices and chiles. It’s typically enjoyed as a stew or in tacos, but its robust flavors make it a perfect candidate for a pizza topping. The result is a dish that’s crispy, cheesy, and bursting with bold flavors, making it perfect for a family dinner or a weekend gathering.

Ingredients 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)

Step-by-Step Instructions

Step 1: Make the Birria

1. Toast the Chiles: In a skillet, toast the dried guajillo, ancho, and chile de árbol for about 30 seconds on each side until fragrant. Be careful not to burn them.
2. Soften the Chiles: Boil the chiles in 2 cups of water for 10 minutes to soften them, then transfer to a blender.
3. Prepare the Sauce: Add the onion, tomato, garlic, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper to the blender. Blend until you have a smooth sauce.
4. Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef chunks until well-browned on all sides.
5. Combine Ingredients: Pour in your blended chile sauce and the beef broth into the pot. Add the bay leaves.
6. Cook the Birria: Cover and simmer on low for 2½–3 hours, or use a pressure cooker for 1 hour, until the meat is tender and easily shredded.
7. Shred and Separate Oil: 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. Prepare the Skillet: Heat a large skillet or griddle over medium heat and brush it with some birria oil.
2. Layer the Tortilla: Lay down one tortilla and brush the top lightly with more birria oil.
3. Add Cheese and Beef: Sprinkle a generous layer of mozzarella cheese (about 1 cup), add a thick layer of shredded birria beef, and top with another cup of cheese.
4. Top with Another Tortilla: Place a second tortilla on top and brush it with birria oil to help it crisp and get that signature orange color.
5. Cook: Cook for 3–4 minutes per side, pressing lightly, until both sides are golden, crispy, and the cheese is melted through. For extra melty and bubbly cheese, finish it in a 400°F (200°C) oven for 5 minutes.

Step 3: Slice and Serve

1. Rest and Slice: Let the pizza rest for 2 minutes before slicing it into 8 wedges.
2. Garnish: Sprinkle with chopped cilantro and diced onion if desired.
3. Serve with Consomé: Serve hot with a side of birria consomé for dipping — the rich, spicy broth from the beef.
4. Add Lime: Add a squeeze of lime before eating for an extra burst of flavor.

Cooking Tips

• Customize the Heat: Adjust the number of chiles de árbol to suit your heat preference.
• Cheese Choices: While mozzarella is a great melting cheese, mixing it with Oaxaca or Monterey Jack can add a creamier texture and richer flavor.
• Prep Ahead: The birria can be made a day ahead and reheated, allowing the flavors to develop even further.

Conclusion

Birria Pizza is more than just a meal; it’s an experience that brings together the best of Mexican and Italian cuisines. Whether you’re new to birria or a seasoned fan, this dish offers a deliciously unique way to enjoy those beloved flavors. Perfect for sharing with family and friends, this recipe is sure to become a favorite in your culinary repertoire. Enjoy every cheesy, savory bite!

Birria Pizza

A fusion of Mexican birria and pizza, this dish combines tender shredded beef with melted cheese on 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: Pizza

Cuisine: Mexican

Calories: 650

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 medium onion quartered
• 6 cloves garlic
• 1 g Roma tomato
• 1 tbsp apple cider vinegar
• 2 leaves bay leaves
• 1.5 tsp ground cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 0.5 tsp cinnamon optional but authentic
• to taste Salt and pepper
• 2 tbsp oil for searing

For the Pizza Assembly

• 4 large burrito-size flour tortillas 10–12 inch
• 2.5 cups shredded mozzarella cheese
• 1 cup Oaxaca or Monterey Jack cheese optional mix
• 60 ml birria oil from the beef — orange-red layer of fat
• to taste Fresh cilantro and diced onions optional for garnish
• to taste Lime wedges optional for serving

Equipment

• Skillet
• Blender
• Dutch Oven

Method

 

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

Notes

For a delightful serving experience, pair with a bowl of birria consomé for dipping. Feel free to experiment with different cheese blends or add extra toppings like jalapeños for more heat.