Description
A creative fusion of traditional birria flavors and cheesy pizza, perfect for any occasion.
Ingredients
Scale
- 2 pounds beef brisket, cut into chunks
- 4 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- 1 teaspoon cinnamon
- 4 cups beef broth
- Salt to taste
- Black pepper to taste
- 1 pre-made pizza dough or homemade dough
- 2 cups shredded mozzarella cheese
- 1 cup crumbled queso fresco
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Begin by preparing the birria. Start by toasting the dried guajillo and ancho chilies in a skillet over medium heat until fragrant, about 2–3 minutes. Be careful not to burn them.
- Once toasted, blend them with 1 cup of beef broth until smooth.
- In a large pot, add the beef brisket, quartered onion, smashed garlic, cumin seeds, dried oregano, cinnamon, and the blended chili mixture. Pour in the remaining beef broth and season with salt and black pepper.
- Bring it to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
- Once the birria is ready, shred the meat using two forks and set it aside.
- Preheat your oven to 475°F (245°C) and roll out your pizza dough on a floured surface to your desired thickness.
- Place the rolled-out dough on a baking sheet or pizza stone. Sprinkle a layer of mozzarella cheese evenly over the crust, then add a generous amount of shredded birria on top. Finish with crumbled queso fresco for added creaminess.
- Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and the crust is golden brown.
- Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Notes
For variations, consider using chuck roast or lamb shoulder instead of beef brisket. For a vegetarian option, mushrooms or jackfruit can be used. Gluten-free dough is also a possibility.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg