Irresistible Birria Pizza: A Flavorful Delight!

This best Birria Pizza recipe combines the rich, slow-cooked flavors of traditional Mexican birria with the beloved comfort of pizza. The result? An absolutely irresistible fusion dish that’s surprisingly easy to make at home. If you’ve been looking for a show-stopping recipe that delivers maximum flavor with minimal fuss, you’ve found it!

Perfect for weekend family dinners or entertaining friends, this Birria Pizza transforms the trendy Mexican stew into a unique pizza experience that’s guaranteed to impress. The tender, juicy birria meat combined with melty cheese and crispy crust creates a taste sensation that’s truly unforgettable.

Why You’ll Love This Birria Pizza

• Incredible flavor profile – The combination of savory birria beef with its complex spices creates depth unlike any pizza you’ve tried before
• Simple preparation – Despite its gourmet appearance, this homemade Birria Pizza is surprisingly straightforward to make
• Budget-friendly option – Make restaurant-quality fusion food at a fraction of the cost
• Family-approved meal – Even picky eaters can’t resist this delicious twist on classic pizza
• Versatile recipe – Easy to customize based on your spice preferences and available ingredients
• Perfect for gatherings – This best beginner-friendly Birria Pizza is guaranteed to be the star of any dinner party
• Great for leftovers – Tastes even better the next day as flavors continue to develop

Whether you’re already a fan of birria tacos or trying this flavor for the first time, this recipe makes the perfect introduction to Mexican-Italian fusion cuisine. The consommé from the birria doubles as a dipping sauce, creating an interactive eating experience everyone will love!

Ingredients You’ll Need

For the Birria Meat:

2-3 pounds beef chuck roast (or beef shank), 3-4 dried guajillo chilies, 2-3 dried ancho chilies, 1 chipotle pepper in adobo sauce, 1 medium white onion, 6 garlic cloves, 1 tablespoon oregano (preferably Mexican), 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 2 bay leaves, 2 tablespoons apple cider vinegar, 4 cups beef broth, 2 tablespoons cooking oil, salt and pepper to taste

For the Pizza:

1 pound pizza dough (homemade or store-bought), 1 cup birria consommé (from cooking the meat), 2 cups shredded Oaxaca cheese (or mozzarella), 1/2 cup crumbled queso fresco, 1/4 cup chopped cilantro, 1 small red onion (thinly sliced), 2-3 tablespoons cornmeal (for dusting pizza stone/pan)

Smart Substitutions:

• Gluten-free option: Use your favorite gluten-free pizza crust
• Time-saving option: Use pre-made birria from a local Mexican restaurant
• Cheese alternatives: Substitute with dairy-free cheese for a lactose-free version
• Meat options: Try lamb or goat for a more traditional birria flavor profile
• Spice level adjustment: Reduce or increase chipotle peppers based on your heat preference

The essential pantry ingredients for Birria Pizza mostly revolve around the traditional Mexican spice blend that gives birria its distinctive flavor. Don’t skip the dried chilies – they create the best spice foundation for authentic birria taste!

Step-by-Step Recipe Instructions

Preparing the Birria Meat

Step 1: Prepare the dried chilies. Remove stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Transfer to a bowl and cover with hot water to rehydrate for 20-30 minutes.

Step 2: Season the meat. Cut beef into 2-3 inch chunks. Season generously with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat and sear the meat in batches until browned on all sides. Transfer to a plate.

Step 3: Make the chile sauce. Drain the soaked chilies and add to a blender with the chipotle pepper, roughly chopped onion, garlic, oregano, cumin, cinnamon, cloves, and apple cider vinegar. Add 1 cup of beef broth and blend until smooth.

Step 4: Cook the birria. Return the meat to the pot and pour the chile sauce over it. Add the remaining 3 cups of broth and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours until the meat is fork-tender and easily shreds.

Step 5: Shred and separate. Remove the meat and shred using two forks. Strain the cooking liquid (consommé) and set aside. Return the shredded meat to about 1 cup of the consommé to keep it moist and flavorful.

Making the Birria Pizza

Step 1: Prepare your oven. Place a pizza stone or large baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes.

Step 2: Prepare the dough. On a floured surface, roll out the pizza dough to your desired thickness (about 12-14 inches in diameter for a medium pizza). Sprinkle cornmeal on a pizza peel or inverted baking sheet.

Step 3: Create the consommé base. Instead of traditional tomato sauce, brush the pizza dough generously with about 1/4 cup of the reserved birria consommé. This infuses the crust with amazing flavor!

Step 4: Add toppings. Spread the shredded birria meat evenly over the dough. Sprinkle with Oaxaca cheese or mozzarella, making sure to cover the meat so it doesn’t dry out.

Step 5: Bake the pizza. Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.

Step 6: Add fresh toppings. Remove from oven and immediately top with crumbled queso fresco, sliced red onion, and fresh cilantro. Let cool for 2-3 minutes before slicing.

Step 7: Serve with dipping sauce. Pour the remaining warm birria consommé into small bowls for dipping, just like you would with traditional birria tacos!

Final Touches

For an authentic touch, serve each slice with a small dish of warm consommé for dipping. The contrast between the crispy pizza crust and the rich, flavorful broth creates an unforgettable eating experience that takes this best Birria Pizza recipe to the next level!

Pro Tips for Success

• For the most flavorful birria: Make the meat a day ahead to let the flavors develop overnight in the refrigerator
• Crispy crust secret: Brush the outer edge of the dough with a mixture of consommé and oil for a beautifully golden, flavorful crust
• Perfect cheese melt: Let shredded cheese come to room temperature before adding to the pizza for more even melting
• Consommé richness: After straining the cooking liquid, let it sit for a few minutes, then skim off excess fat (but keep some for flavor!)
• Dough handling: Allow refrigerated pizza dough to come to room temperature for at least 30 minutes for easier stretching
• Prevent soggy pizza: Don’t oversaturate the dough with consommé; a light brushing is sufficient

Can I prepare Birria Pizza ahead of time?

Yes! The birria meat actually benefits from being made 1-2 days ahead. Store the meat and consommé separately in the refrigerator. On pizza day, simply reheat the meat, assemble and bake your pizza for a quicker dinner option.

What can I substitute for dried chilies?

If you can’t find dried guajillo and ancho chilies, you can substitute 3-4 tablespoons of high-quality chili powder mixed with 1 teaspoon of smoked paprika. The flavor won’t be exactly the same, but it will still create a delicious birria base for your pizza.

Nutritional Information

This best Birria Pizza recipe creates approximately 8 servings with the following nutritional profile per slice:

Calories: 420 kcal
Protein: 28g
Carbohydrates: 32g
Fat: 21g
Fiber: 3g
Sodium: 780mg

Healthier Adjustments:

• Lower carb option: Use a cauliflower or almond flour crust to reduce carbohydrates
• Reduced fat version: Use leaner cuts of beef and skim excess fat from the consommé
• Higher protein option: Add more meat and use a protein-fortified pizza dough
• Sodium conscious: Reduce salt in the birria and use low-sodium beef broth

Remember that the nutritional values can vary based on portion size and specific ingredients used. The rich flavor of birria means a little goes a long way, making it easy to enjoy a satisfying portion without overindulging.

Storage and Leftovers

This homemade Birria Pizza stores beautifully, with the flavors often developing even more overnight!

Refrigeration: Store cooled pizza slices in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing: You can freeze the birria meat and consommé separately for up to 3 months. For assembled pizza, freeze individual slices on a baking sheet until solid, then transfer to freezer bags for up to 1 month.

Best reheating methods:

• Oven (preferred): Place refrigerated slices on a baking sheet in a preheated 350°F oven for 8-10 minutes until heated through and crisp
• Skillet method: Reheat slices in a covered non-stick skillet over medium-low heat for 3-4 minutes for a crispy bottom crust
• Microwave (quick option): Heat for 30-second intervals until warmed through, though this may result in a softer crust

For the best leftover experience, reheat the consommé separately and use it for dipping your reheated pizza slices. This keeps the classic birria pizza experience intact even when enjoying leftovers!

Top 4 FAQs About Birria Pizza

Is Birria Pizza kid-friendly?

Absolutely! Most kids love the combination of pizza and tender beef. For younger children or those sensitive to spice, you can easily adjust the heat level by reducing or omitting the chipotle pepper and using fewer dried chilies in the birria preparation. The familiar pizza format makes this a great way to introduce children to Mexican flavors.

Can I make a vegan version of Birria Pizza?

Yes, you can create a vegan Birria Pizza by substituting the beef with jackfruit or mushrooms (portobello and oyster mushrooms work well). Use vegetable broth instead of beef broth and select your favorite plant-based cheese alternatives. The key is to maintain the rich spice profile that defines birria’s distinctive flavor.

How spicy is this Birria Pizza?

As written, this best Birria Pizza recipe has a mild to medium heat level that most people find enjoyable rather than overwhelming. The dried chilies provide more flavor than heat. If you prefer a spicier pizza, add more chipotle peppers or include some fresh jalapeños as a topping. For a milder version, reduce the chipotle or remove its seeds.

Can I use a slow cooker or pressure cooker for the birria meat?

Definitely! The birria meat adapts beautifully to both cooking methods:

• Slow cooker: Follow steps 1-3, then transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
• Pressure cooker/Instant Pot: After searing the meat and making the sauce, cook on high pressure for 45-50 minutes with a natural pressure release for 10 minutes.

Both methods will yield tender, flavorful meat that’s perfect for your pizza!

Conclusion and Call to Action

This best Birria Pizza recipe represents the perfect marriage of Mexican and Italian culinary traditions. The rich, complex flavors of slow-cooked birria transform an ordinary pizza into an extraordinary meal that will have everyone asking for seconds. The contrast between the crispy crust, savory meat, melty cheese, and the option to dip in warm consommé creates a truly memorable dining experience.

Whether you’re cooking for a special occasion or just looking to elevate your weeknight dinner rotation, this Birria Pizza delivers impressive flavor with straightforward preparation. The beauty of this recipe is its versatility – make it as spicy or mild as you prefer, adjust toppings to your taste, and enjoy the process of creating something truly unique.

Have you tried making Birria Pizza before? I’d love to hear about your experience in the comments below! Don’t forget to save this recipe to your favorite board on Pinterest for later, and share it with friends and family who appreciate creative recipes that push culinary boundaries.

Now you can make the best Birria Pizza easily at home – bringing the trending flavors of birria to your dinner table in an exciting new way. Enjoy!

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