Birria Pizza: The Bold Fusion of Mexican and Italian Comfort

Birria is a traditional Mexican dish from the state of Jalisco. It's typically made with goat meat, although beef and lamb have become common substitutes. The meat is marinated in an intensely flavorful mix of dried chilies, garlic, vinegar, and spices, then slowly braised until it's fall-apart tender.

Originally served as a stew, birria is also popular as a filling for tacos—especially the cheesy, pan-fried "quesabirria" variety. These tacos are dipped in the birria's cooking liquid, consomé, before frying to a crisp, resulting in a juicy, flavorful bite with every mouthful.

Enter Birria Pizza

• The birria taco craze quickly spilled over into other creative takes: birria ramen, grilled cheese, and now, birria pizza. This version takes shredded birria meat and consomé and layers it over a pizza crust, typically with melted cheese, chopped onions, and fresh cilantro.
• What makes birria pizza so special is the contrast of textures and flavors: the chewy, bubbly crust, the melty cheese, the juicy meat, and the zesty finish from the consomé dipping sauce.

Why Birria Pizza Works

Let's break down why this fusion works so well:

1. Bold Meat Flavor: Birria is rich, spiced, and deeply savory. It can withstand the cheese and bread without being overpowered.
2. Cheesy Goodness: Like birria tacos, cheese perfectly matches the meat. Mozzarella is common, but blending with Oaxaca or Monterey Jack adds depth.
3. Crunchy, Bubbly Crust: Pizza dough holds up well to juicy toppings, especially if baked or grilled until crisp.
4. Consomé Dipping: Like a side of au jus with French dip sandwiches, the consomé adds moisture and flavor to every bite.

Key Ingredients for Birria Pizza

For the Birria:

• Beef chuck roast (or short ribs): Rich, fatty, and perfect for shredding
• Dried chilies: Guajillo, ancho, and pasilla are the usual trio.
• Aromatics: Onion, garlic, bay leaves
• Spices: Cumin, oregano, cloves, cinnamon, black pepper
• Acid: Vinegar balances the richness
• Stock or water: To simmer everything into a luscious stew

For the Pizza:

• Pizza dough: Homemade or store-bought
• Cheese: Mozzarella, Oaxaca, Monterey Jack, or a mix
• Onion and cilantro: For garnish and freshness
• Consomé: Served on the side or drizzled over the top.

Here’s a step-by-step guide to building your Birria Pizza Recipe from scratch. Note that you can prep the birria meat and consomé a day in advance.

Step 1: Make the Birria

Ingredients:

• 2.5 lbs beef chuck roast, cut into large chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 5 garlic cloves
• 1 medium onion
• 1 tsp cumin
• 1 tsp dried Mexican oregano
• ½ tsp ground cloves
• 1 small stick cinnamon
• 3 bay leaves
• 2 tbsp apple cider vinegar
• Salt and pepper to taste
• 4 cups beef broth

Instructions:

1. Toast the dried chilies in a dry pan for 1–2 minutes until fragrant. Then, soak them in hot water for 15 minutes.
2. Blend soaked chilies with garlic, onion, vinegar, cumin, oregano, and cloves, and soak the liquid until smooth.
3. In a large Dutch oven, sear the beef until browned.
4. Add broth, bay leaves, and cinnamon to pour the chili sauce over the meat. Bring to a simmer.
5. Cover and cook on low heat for 3–4 hours until the meat is tender and shreddable.
6. Remove the meat and shred it. Reserve the consomé for dipping or topping.

Step 2: Prepare the Pizza

Ingredients:

• 1 pizza dough ball (12–14” crust)
• 1.5–2 cups shredded mozzarella (or blend)
• 1 cup shredded birria meat
• ½ cup diced white onion
• ¼ cup chopped cilantro
• 1/4 cup consomé (optional drizzle)

Instructions:

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, let it preheat for 30 minutes.
2. Roll the dough into a 12–14” circle on a floured surface.
3. Lightly brush the dough with oil or a bit of consomé.
4. Spread a thin layer of shredded cheese over the dough.
5. Top with shredded birria, then more cheese.
6. Bake for 10–12 minutes or until the crust is golden and the cheese is bubbly and starting to brown.
7. Remove from oven and garnish with onions and cilantro.
8. Serve hot with consomé on the side for dipping or drizzling.

Variations

1. Quesabirria Pizza

   Layer the pizza like a quesadilla: cheese, meat, and another layer of cheese for extra gooeyness.

2. Spicy Birria Pizza

   Add jalapeños, chipotle peppers, or hot sauce if you like heat.

3. Birria Pizza with Crust Dipped in Consomé

   Before baking, brush the crust edges with consomé for extra color and flavor.

4. Birria Flatbread

   Use naan or pita bread as the base for a quicker version—perfect for lunch or weeknights.

5. Tlayuda-Style

   Try it on a crispy tortilla (similar to an Oaxacan tlayuda) for a crunchy, thin-crust birria experience.

Tips for Success

1. Low and Slow: Don’t rush the meat. The longer it cooks, the better the flavor and texture.
2. Don’t Overload: Too much consomé on the dough before baking can make it soggy. Use restraint or bake it on a preheated stone.
3. Balance Flavors: The birria is rich. Onion, cilantro, and even a splash of lime juice after baking can add brightness.
4. Cheese Choices Matter: For authentic flavor, try Oaxaca cheese. If unavailable, mozzarella and Monterey Jack are excellent stand-ins.

Pairings

While birria pizza is a star on its own, here are a few sidekick ideas:

• Mexican street corn (elite)
• Spicy pickled carrots and jalapeños
• Fresh guacamole
• Mexican lager or agua fresca

The Social Media Craze

Pizza Birria has taken platforms like TikTok and Instagram by storm. It’s photogenic, indulgent, and perfect for food culture. Drizzling that consomé, pulling apart a gooey slice, and getting those crispy cheese edges on camera? It’s a viral recipe waiting to happen.

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