Birria Pizza: A Must-Try Recipe
You know those foods that stop you in your tracks? Well, birria pizza is absolutely one of them. In fact, it’s the kind of dish that makes you think, “Why didn’t I try this sooner?”
- Prep Time: 1 hour
- Cook Time: 15-20 minutes
- Total Time: 46 minute
- Yield: 2 servings (1 large pizza or 2 small pizzas)
- Category: lunch
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Birria:
- Beef shank or short ribs (or goat if you’re feeling traditional)
- Dried chiles (guajillo, ancho, and pasilla work great)
- Garlic cloves
- Onion
- Spices: Bay leaves, cumin, oregano, and cinnamon
- Vinegar
- Beef broth or water
For the Pizza:
- Pizza dough (store-bought or homemade)
- Mozzarella cheese (or a blend of mozzarella and Oaxaca cheese for authenticity)
- Pizza sauce (optional—you might just use consomé)
- Cilantro and onions (for topping)
- Consomé (for dipping, because yes, we’re doing this quesabirria-style)
Instructions
1. Make the Birria
- Rehydrate the chiles: Boil them in water for a few minutes, then blend them with garlic, onion, and spices to make a smooth paste.
- Marinate the meat: Coat the beef in the chile paste and let it sit for a few hours (or overnight if you’re a planner).
- Cook it low and slow: Either braise it in a pot or throw it in a slow cooker until it’s fall-apart tender. Don’t forget to save the broth—you’ll need it for dipping!
2. Prep Your Pizza Dough
Roll out your dough to your desired thickness. Thin crust works great here because it gets extra crispy and soaks up the flavors like a champ.
3. Assemble the Pizza
- Layer it up: Start with a light layer of consomé or pizza sauce. Add cheese, shredded birria, and more cheese (because why not?).
- Bake it: Throw it in a hot oven (about 475°F) until the crust is golden and the cheese is bubbly.
4. Add the Finishing Touches
Top your pizza with diced onions, chopped cilantro, and maybe a squeeze of lime. Serve it with a side of consomé for dipping, and boom—you’ve just made pizza magic.
Notes
- Use a pizza stone: It’ll give you that crispy, restaurant-quality crust.
- Don’t skimp on the consomé: The dipping action takes this dish to the next level.
- Get creative with toppings: Want to throw on some pickled jalapeños or drizzle some spicy crema? Go for it.
Nutrition
- Serving Size: 1/2 of the pizza
- Calories: 400-500
- Sugar: 5-7g
- Fat: 15-20g
- Carbohydrates: 35-45g
- Protein: 30-40g
Keywords: Birria Pizza recipe
Find it online: https://recipesandchill.com/birria-pizza-recipe/