Birria Pizza
This birria pizza brings together slow-braised, chile-spiced Mexican beef and a crispy pizza crust, topped with melty Oaxaca cheese and served with a side of rich consomé for dipping.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet or cast iron pan - for searing the beef
- Blender
- Fine-mesh strainer or cheesecloth - for straining the consomé
- Pizza stone or rimmed baking sheet
- Pizza peel or large spatula
- Rolling Pin - or your hands for stretching the dough
- Small saucepan - for reducing the consomé
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle - for serving the dipping consomé
Ingredients
- 3 lbs beef chuck roast - 1.4 kg, cut into large chunks
- 4 dried guajillo chiles - stems and seeds removed
- 2 dried ancho chiles - stems and seeds removed
- 1 chipotle pepper in adobo sauce - plus 1 tablespoon adobo sauce
- 14 oz canned diced tomatoes - 400g, with juices
- 1/2 medium white onion - roughly chopped
- 6 garlic cloves - peeled
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- 2 cups beef broth - 480 ml, divided
- 2 bay leaves
- salt and black pepper - to taste
- 1 tablespoon vegetable oil - for searing
For the Pizza
- 1 lb pizza dough - 450g, store-bought or homemade
- 1 1/2 cups shredded Oaxaca cheese - 180g
- 1 cup shredded mozzarella cheese - 120g
- 1/2 cup birria consomé - 120 ml, reserved from braising, slightly reduced
- 1/2 cup shredded birria beef - 75g
- 1/4 white onion - finely diced
- 1/4 cup fresh cilantro - roughly chopped
- 1 jalapeños - 1-2, thinly sliced
- 1 lime - cut into wedges, for serving
- cornmeal or flour - for dusting the pan
- 1 tablespoon olive oil
Instructions
- Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15-20 minutes until soft, then drain.
- Add rehydrated chiles to a blender with chipotle pepper, adobo sauce, diced tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth. Blend until smooth and season with salt and pepper.
- Pat beef chunks dry, season generously with salt and pepper. Sear in hot oil over medium-high heat for 2-3 minutes per side until deeply browned. Transfer to slow cooker.
- Pour chile sauce over seared beef in the slow cooker. Add remaining beef broth and bay leaves. Cook on LOW for 8 hours or HIGH for 4-5 hours until beef is fall-apart tender. Remove and discard bay leaves.
- Remove beef and shred into bite-sized pieces. Strain braising liquid through a fine mesh strainer into a small saucepan. Simmer for 10-15 minutes until slightly thickened to a thin tomato sauce consistency. Season to taste.
- Place pizza stone or baking sheet on lowest oven rack. Preheat to 500°F (260°C) for at least 30 minutes. Dust baking sheet with cornmeal or brush with oil if not using a stone.
- Let pizza dough rest at room temperature for 20-30 minutes. On a floured surface, stretch or roll dough to a 12-inch diameter with a slightly thicker edge for the crust.
- Transfer shaped dough to parchment or oiled baking sheet. Brush lightly with olive oil. Par-bake for 5-6 minutes until surface looks matte and crust is just set but not fully cooked.
- Spoon 1/2 cup reduced consomé over par-baked crust in a thin, even layer. Top with shredded Oaxaca cheese, mozzarella, shredded birria beef, and sliced jalapeños.
- Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly, edges are golden and crispy. Broil for 1-2 minutes for extra browning if desired. Let rest 2-3 minutes before slicing.
- Top with fresh diced white onion and chopped cilantro. Serve with lime wedges and small bowls of warm consomé for dipping.
Notes
- Dry your beef before searing: Pat the chuck pieces completely dry to get a gorgeous brown crust that adds deep flavor to the entire dish.
- Don't skip the par-bake: Pre-baking the dough for 5-6 minutes before adding toppings is the most important step for preventing a soggy crust.
- Reduce the consomé properly: A thin consomé will make your pizza watery. Simmer it until it clings to a spoon before using it as a sauce.
- Use Oaxaca cheese if you can find it: It melts better than standard mozzarella and has a creamier, more buttery flavor that pairs beautifully with the smoky birria.
- Add fresh toppings after baking: Onion, cilantro, and lime should always go on after the pizza comes out of the oven to preserve their brightness and freshness.
- Make ahead: The birria improves in flavor after sitting overnight in the refrigerator. Make it up to 3 days in advance and store the meat and consomé separately.
- Storage: Store leftover pizza slices in an airtight container for up to 4 days. Reheat in a 375°F oven for 8-10 minutes for the best texture.
- Variations: Try chicken or lamb birria, mini individual pizzas, or use flour tortillas as a flatbread base for a thinner, crispier version.