Imagine the aroma of tender beef infused with spices, mingling with melted mozzarella on a crispy crust.
Birria Pizza is an easy, comforting twist on a classic, bringing a taste of Mexico to your table.
As the beef simmers, its flavors deepen, transforming simple ingredients into a mouthwatering feast.
Picture slicing into this vibrant dish, each piece an experience.
Let’s bring this delightful creation to life in your kitchen.
Kitchen Tools Required
- 1 Pizza stone
- 1 Rolling pin
- 1 Pizza peel
- 1 Large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 500 grams beef chuck roast, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pizza dough ball
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Birria Pizza, follow this timeline:
1. Reading Time: Allocate 5 minutes to thoroughly read through the recipe and familiarize yourself with the ingredients and steps.
2. Preparation Time (25 minutes total):
- Minute 0-5: Gather all ingredients and equipment listed.
- Minute 5-10: Chop the onion and mince the garlic.
- Minute 10-15: Cube the beef chuck roast.
- Minute 15-20: Measure out the spices and other ingredients (chili powder, cumin, oregano, apple cider vinegar, beef broth, etc.)
- Minute 20-25: Preheat the oven to 475°F (245°C) and place the pizza stone inside.
3. Cooking Time (35 minutes total):
- Minute 25-30: Heat vegetable oil in a large skillet over medium heat and brown the beef cubes on all sides.
- Minute 30-35: Transfer the browned beef to a medium saucepan with onion, garlic, and other ingredients. Bring the mixture to a boil.
- Minute 35-110: Reduce heat and simmer for 1.5 hours until the beef is tender.
4. Resting Time (10 minutes total):
- Minute 110-115: Remove the beef from the saucepan, shred it with a fork, and set aside.
- Minute 115-120: Roll out the pizza dough on a floured surface using a rolling pin.
5. Final Cooking Steps:
- Minute 120-125: Transfer the rolled-out dough onto a pizza peel dusted with flour, spread shredded beef, and mozzarella cheese.
- Minute 125-135: Slide the pizza onto the preheated pizza stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- Minute 135-145: Remove the pizza from the oven and let it rest for 10 minutes before slicing.
- Minute 145-150: Garnish the pizza with chopped cilantro and diced onion. Serve with lime wedges on the side.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 475°F (245°C) and place the pizza stone inside.
Heat vegetable oil in a large skillet over medium heat and brown the beef cubes on all sides.
Transfer the browned beef to a medium saucepan and add onion, garlic, beef broth, apple cider vinegar, chili powder, cumin, oregano, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 1.5 hours until the beef is tender.
Remove the beef from the saucepan, shred it with a fork, and set aside.
Roll out the pizza dough on a floured surface using a rolling pin.
Transfer the rolled-out dough onto a pizza peel dusted with flour.
Spread shredded beef evenly over the dough, followed by mozzarella cheese.
Slide the pizza onto the preheated pizza stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it rest for 10 minutes before slicing.
Garnish the pizza with chopped cilantro and diced onion.
Serve with lime wedges on the side.
Serving Tips
- Guacamole: A creamy and zesty avocado dip that complements the spicy flavors of the birria.
- Mexican Street Corn (Elote): Grilled corn on the cob with a sprinkle of chili powder and cotija cheese for a delightful side.
- Pico de Gallo: A fresh and vibrant salsa made with tomatoes, onions, and cilantro to add a revitalizing touch.
- Refried Beans: A hearty and savory side that pairs well with the rich flavors of the pizza.
- Margaritas: A classic cocktail to enjoy with the meal, adding a citrusy and invigorating twist.
Storage
To store leftover Birria Pizza, wrap slices in aluminum foil or place them in an airtight container.
Refrigerate for up to 3 days.
Reheat in the oven to maintain the crispy crust.
Freezing
To freeze Birria Pizza, cool it completely.
Wrap in plastic wrap, then aluminum foil.
Label with the date.
For reheating, unwrap and bake at 375°F (190°C) until hot and crisp.
Reheating
To reheat Birria Pizza, preheat your oven to 350°F (175°C).
Heat for 10 minutes.
Alternatively, use a skillet on medium heat.
This will help maintain the crispy crust.
Final Thoughts
Birria Pizza is a delightful fusion of traditional Mexican flavors and classic pizza.
To achieve the perfect Birria Pizza, focus on ensuring that the beef is tender and well-seasoned. Use a pizza stone for a crispy crust by preheating it thoroughly.
Feel free to adjust the spices in the beef mixture to suit your taste preferences.
If you enjoy a spicier kick, consider adding jalapeños or other toppings.
Experimenting with these elements can make your Birria Pizza a unique and flavorful dish that’s sure to impress.
Frequently Asked Questions
Can I Use Chicken Instead of Beef for Birria Pizza?
You can definitely use chicken instead of beef for your pizza. Adjust cooking time since chicken cooks faster. Season it well to maintain bold flavors. Explore spices and toppings to perfectly complement your chicken adaptation.
How Do I Make a Gluten-Free Pizza Dough for Birria Pizza?
To make gluten-free pizza dough, substitute all-purpose flour with a gluten-free blend. Mix with yeast, water, olive oil, and salt. Knead until smooth, let it rise, then roll it out before adding your favorite toppings.
What Is the Best Cheese Alternative for a Dairy-Free Birria Pizza?
For a dairy-free option, use a plant-based cheese like cashew or almond cheese. These alternatives melt well and complement the bold flavors. Consider nutritional yeast for a cheesy tang and enhance the taste with extra spices.
Can I Make the Beef Mixture in Advance and Store It?
Yes, you can make the beef mixture in advance. Store it in an airtight container in the fridge for up to three days. This allows flavors to deepen, giving your dish enhanced taste and convenience when needed.
How Can I Make the Pizza Spicier Without Overpowering the Other Flavors?
To spice up your pizza without overpowering, add finely chopped jalapeños or a sprinkle of crushed red pepper flakes. Balance the heat with more mozzarella, ensuring each bite delivers flavor harmony, not just heat.
Birria Pizza
Equipment
- 1 Pizza stone
- 1 Rolling Pin
- 1 Pizza Peel
- 1 large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 500 grams beef chuck roast cubed
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pizza dough ball
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
- 1 lime cut into wedges
Instructions
- Preheat the oven to 475°F (245°C) and place the pizza stone inside.
- Heat vegetable oil in a large skillet over medium heat and brown the beef cubes on all sides.
- Transfer the browned beef to a medium saucepan and add onion, garlic, beef broth, apple cider vinegar, chili powder, cumin, oregano, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 hours until the beef is tender.
- Remove the beef from the saucepan, shred it with a fork, and set aside.
- Roll out the pizza dough on a floured surface using a rolling pin.
- Transfer the rolled-out dough onto a pizza peel dusted with flour.
- Spread shredded beef evenly over the dough, followed by mozzarella cheese.
- Slide the pizza onto the preheated pizza stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and let it rest for 10 minutes before slicing.
- Garnish the pizza with chopped cilantro and diced onion.
- Serve with lime wedges on the side.
Notes
