If you have a passion for bold flavors and love combining the best of two Mexican classics, you are going to fall head over heels for this Birria Quesadilla Pizza Recipe. It’s everything you never knew you wanted: tender, slow-cooked birria beef layered over a crispy, cheesy pizza crust, bringing a deliciously smoky, savory, and slightly spicy experience with every bite. Whether you’re a birria devotee or a pizza enthusiast looking for a fun twist, this dish promises comfort, excitement, and a fiesta of flavors on one plate.
Ingredients You’ll Need
Each ingredient in this Birria Quesadilla Pizza Recipe plays an essential role, from building the rich, complex base of the birria to ensuring the perfect cheesy, crispy finish that makes this pizza sing. These simple yet vibrant ingredients come together to create a dish that balances depth, juiciness, and crunch.
- Beef chuck roast (2-3 lbs): This cut becomes incredibly tender after slow cooking, perfect for shredding into juicy birria.
- Dried guajillo chilies (2): These give the sauce a smoky, sweet heat that defines the birria flavor.
- Dried ancho chilies (2): Adds rich, mild spice and deep color to your sauce.
- Onion (1, chopped): Adds natural sweetness and body to the sauce.
- Garlic cloves (4): Garlic brings that unmistakable warmth and depth every birria lover craves.
- Cumin (1 tablespoon): An earthy spice that enhances the overall flavor profile beautifully.
- Dried oregano (1 tablespoon): Lends a subtle herbaceous note to balance the spices.
- Bay leaves (2): Impart a fragrant aroma and subtle complexity during the long cook.
- Cinnamon stick (1): Just a touch adds warmth and a hint of sweetness to the sauce.
- Beef broth (4 cups): The cooking liquid that keeps the meat moist and intensifies the consomé.
- Apple cider vinegar (1/4 cup): Provides acidity to cut through richness and brighten the flavors.
- Salt and pepper: Essential seasonings to bring everything together.
- Large pizza crust (store-bought or homemade): The crispy foundation for all the delicious toppings.
- Shredded mozzarella cheese (1 1/2 cups): Known for its meltability, it creates the perfect gooey layer.
- Shredded birria beef (1/2 cup): The star topping, packed with smoky, juicy flavor.
- Diced white onion (1/4 cup): Adds a fresh, crunchy contrast on top of the baked pizza.
- Chopped fresh cilantro (1/4 cup): Brightens the dish with herbal freshness.
- Birria consomé: The flavorful cooking broth served on the side for dipping.
How to Make Birria Quesadilla Pizza Recipe
Step 1: Prepare the Chilies
Start by removing the stems and seeds from the dried guajillo and ancho chilies. This step controls the spice level and prevents unwanted bitterness. Soak the chilies in hot water for about 15 minutes until they soften, setting the stage for that rich, vibrant sauce we crave in birria.
Step 2: Blend the Sauce
Next, throw the softened chilies, chopped onion, garlic cloves, cumin, oregano, apple cider vinegar, and a cup of beef broth into a blender. Blend everything until it forms a smooth, deeply colored sauce that will infuse the beef with incredible flavor and create a luscious consomé.
Step 3: Cook the Meat
In a large pot or slow cooker, nestle your beef chuck roast and pour the chili sauce over it. Add the remaining beef broth, bay leaves, cinnamon stick, salt, and pepper. Cover and let everything simmer gently for 3 to 4 hours if cooking on the stove, or 6 to 8 hours on low in a slow cooker. The goal is tender, shreddable beef bursting with those smoky, spicy flavors.
Step 4: Shred the Beef
Once the beef is fall-apart tender, remove it from the pot and shred enthusiastically with two forks. Reserve the cooking liquid—the consomé—which is a magical dipping sauce that elevates the pizza experience to new heights.
Step 5: Preheat the Oven
Get your oven roaring at 450 degrees Fahrenheit (230 degrees Celsius). A hot oven is crucial for a crisp crust and melting that cheese to bubbly perfection.
Step 6: Assemble the Pizza
Place your pizza crust on a baking sheet or pizza stone. Spread a thin layer of the birria consomé over the surface to soak into the crust and add moisture and flavor. Next, sprinkle a generous layer of shredded mozzarella, followed by the shredded birria beef, ensuring every slice will be bursting with that meaty goodness.
Step 7: Bake the Pizza
Pop the pizza into the oven and bake for 10 to 12 minutes. You’re aiming for golden crust edges and bubbly, melted cheese that’s just beginning to brown—pure perfection that will make your kitchen smell irresistible.
Step 8: Top and Serve
After baking, pull the pizza out and scatter diced white onion and chopped cilantro over the top for a fresh crunch and herbaceous zip. Slice it up and serve alongside a small bowl of warm birria consomé for dipping each bite. It’s an experience you’ll want to savor bite after bite.
How to Serve Birria Quesadilla Pizza Recipe
Garnishes
To really bring this Birria Quesadilla Pizza Recipe to life, diced white onions and fresh cilantro are non-negotiable. The onions provide a crisp, slightly pungent contrast to the rich beef and melted cheese, while the cilantro adds that bright, fresh burst that instantly lifts the whole dish.
Side Dishes
This flavorful pizza pairs wonderfully with simple sides that won’t compete with its boldness. Think a fresh avocado salad drizzled with lime juice, or a light cucumber and radish salad to keep things crisp and refreshing. For more indulgence, serve with Mexican street corn or even a tangy pickled jalapeño relish.
Creative Ways to Present
You can turn this recipe into a true party centerpiece by cutting the pizza into smaller squares and serving with individual ramekins of warm consomé for dipping. Alternatively, wrap slices in foil with extra consomé on the side for a fun “pizza taco” style hand-held treat that’s perfect for gatherings or game day.
Make Ahead and Storage
Storing Leftovers
Leftover birria quesadilla pizza is just as wonderful the next day. Simply wrap tightly in plastic wrap or foil and keep refrigerated for up to 3 days. The flavors deepen and the meat gets even more tender, making for a delightful next-day meal.
Freezing
If you want to save some for later, you can freeze the assembled but unbaked pizza (wrapped tightly in plastic and foil) for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual. This way, you have a quick, flavorful meal on demand.
Reheating
To reheat, place slices on a baking sheet and warm in a 375-degree Fahrenheit (190-degree Celsius) oven for 8-10 minutes, or until the cheese melts and the crust regains its crispiness. Avoid microwaving when possible since it can make the crust soggy and the cheese rubbery.
FAQs
Can I use other cuts of beef for the birria?
Absolutely! While beef chuck roast is ideal for its tenderness, you can also use short ribs or brisket. Just remember these cuts might require slightly different cooking times to get that perfect shred.
Is it possible to make this recipe without dried chilies?
The dried guajillo and ancho chilies really give the birria its signature flavor and rich color. If you can’t find them, you might try substituting with chili powder and smoked paprika, but the depth won’t be quite the same.
What if I want to make this recipe vegetarian?
While this Birria Quesadilla Pizza Recipe is meat-centric, you could swap the shredded beef for jackfruit marinated in a similar chile sauce and slow-cooked until tender. It won’t taste exactly the same but can offer a delicious plant-based twist.
Can I make homemade pizza crust for this recipe?
Definitely! If you love a fresh homemade touch, a simple dough made with flour, yeast, water, salt, and olive oil works beautifully as the base. Just roll it out thin for a nice crisp texture that complements the juicy toppings.
How should I serve the birria consomé for dipping?
Serve the consomé warm in small bowls or ramekins beside the pizza slices. The idea is to dunk each bite into the flavorful broth, enhancing every mouthful with extra moisture and spice. It’s a must-try way to enjoy this dish!
Final Thoughts
This Birria Quesadilla Pizza Recipe is one of those magical dishes you’ll find yourself craving again and again. It combines slow-cooked, melt-in-your-mouth beef with bubbly cheese and a crispy crust, all brought together by vibrant garnishes and rich consomé dipping broth. Whether for a cozy family dinner or a weekend treat with friends, I highly encourage you to try making this recipe and watch how it instantly becomes a new favorite in your collection.
Print
Birria Quesadilla Pizza Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Birria Quesadilla Pizza combines the rich, spiced flavors of traditional Mexican birria with the comforting, cheesy appeal of a pizza. Tender, slow-cooked beef chuck roast is simmered in a flavorful chili broth, shredded, and layered atop a crisp pizza crust with melted mozzarella cheese. Finished with fresh onions and cilantro and served with a warm birria consomé for dipping, this fusion dish makes for an irresistible meal perfect for any occasion.
Ingredients
Birria Meat and Sauce
- 2–3 lbs beef chuck roast (or short ribs)
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- Salt and pepper, to taste
Pizza Assembly
- 1 large pizza crust (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese (or Oaxaca cheese for authenticity)
- 1/2 cup birria beef (shredded after cooking)
- 1/4 cup white onion, diced
- 1/4 cup fresh cilantro, chopped
- Birria consomé (from cooking liquid), for dipping
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for 15 minutes until softened.
- Blend the Sauce: Combine softened chilies, chopped onion, garlic, cumin, oregano, apple cider vinegar, and 1 cup beef broth in a blender. Blend until smooth to create a rich chili sauce.
- Cook the Meat: Place the beef chuck roast in a large pot or slow cooker. Pour the blended chili mixture over the beef, add the remaining beef broth, bay leaves, cinnamon stick, salt, and pepper. Cover and simmer on low heat for 3-4 hours or slow cook on high for 6-8 hours until beef is tender enough to shred easily.
- Shred the Beef: Remove the cooked beef from the pot and shred using two forks. Reserve the cooking liquid (consomé) to serve alongside the pizza as a dipping sauce.
- Preheat Oven: Heat your oven to 450°F (230°C) to prepare for baking the pizza.
- Assemble the Pizza: Place the pizza crust on a baking sheet or pizza stone. Spread a thin layer of the birria consomé over the crust for extra flavor. Add a generous layer of shredded mozzarella cheese followed by the shredded birria beef.
- Bake the Pizza: Bake the assembled pizza in the preheated oven for 10-12 minutes or until the cheese is melted, bubbly, and the crust turns golden brown.
- Top and Serve: Remove the pizza from the oven and top with diced white onions and chopped cilantro. Slice and serve immediately with a small bowl of warm birria consomé for dipping.
Notes
- For authentic flavor, use Oaxaca cheese instead of mozzarella if available.
- Soaking the dried chilies is essential for creating a smooth, flavorful sauce.
- Slow cooking the beef ensures tender, shreddable meat with rich flavor.
- Reserve the consomé for dipping to enhance the pizza eating experience.
- Use a pizza stone if possible for a crisper crust.
