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Pizza Birria Recipe

Name: El Potro Mexican Restaurants Pizza Birria Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 2–3" pieces; 4 pieces dried guajillo chiles, seeds removed; 2 pieces dried ancho chiles, seeds removed; 1 pieces dried pasilla chiles, seeds removed (optional); 1 whole tomato, quartered; 1 whole white onion, quartered; 6 cloves garlic cloves; 3 cups beef broth; 2 tbs apple cider vinegar; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground cumin; 2 pieces bay leaves; 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil; 1 batch pizza dough (store-bought or homemade), enough for two 10" pizzas; 1 cup refried beans (optional thin layer); 3 cups shredded Mexican queso blanco or Oaxaca; 1 cup shredded mozzarella (optional, to help melt); 0.5 cups fresh cilantro, chopped; 2 pieces lime wedges; 2 tsp vegetable oil or olive oil (for brushing); 2 whole roma tomatoes, finely diced; 0.5 cup white onion, finely diced; 1 whole jalapeño, seeded and minced; 0.25 cup fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 2 cups reserved birria cooking liquid (consommé)

Inspired by El Potro Mexican Restaurant

Time3h 40m

Serves4

Our version of Mexican pizza with savory birria meat, topped with cilantro, pico de gallo, and Mexican white cheese served with special dipping sauce.

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Ingredients

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Birria Beef

2 lbs beef chuck roast, trimmed and cut into 2–3" pieces

4 pieces dried guajillo chiles, seeds removed

2 pieces dried ancho chiles, seeds removed

1 pieces dried pasilla chiles, seeds removed (optional)

1 whole tomato, quartered

1 whole white onion, quartered

6 cloves Garlic cloves

3 cups beef broth

2 tbs Apple cider vinegar

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Ground cumin

2 pieces bay leaves

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs Tuscany sunflower oil

Pizza Base & Assembly

1 batch pizza dough (store-bought or homemade), enough for two 10" pizzas

1 cup refried beans (optional thin layer)

3 cups shredded Mexican queso blanco or Oaxaca

1 cup shredded mozzarella (optional, to help melt)

1/2 cups Fresh cilantro, chopped

2 pieces Lime wedges

2 tsp vegetable oil or olive oil (for brushing)

Pico de Gallo

2 whole roma tomatoes, finely diced

1/2 cup white onion, finely diced

1 whole jalapeño, seeded and minced

1/4 cup Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Special Dipping Sauce (Consommé-style)

2 cups reserved birria cooking liquid (consommé)

1/2 cups additional beef broth (if needed)

1 tsp chile oil or a drizzle of vegetable oil

2 tbs finely chopped onion (optional)

1 tbs fresh cilantro, chopped (for garnish)

Finishing & Optional Garnishes

1/2 cup pickled red onions (optional)

1/4 cup Mexican crema or sour cream

4 pieces sliced radishes (optional)

Method

Birria Beef

Prepare chiles

Toast guajillo, ancho, and pasilla chiles lightly in a dry skillet over medium heat 10–20 seconds per side until fragrant but not burnt. Remove stems and seeds. Place chiles in a bowl and cover with hot water; steep 15 minutes until softened. Reserve 1/2 cup of the soaking liquid.

Char aromatics

On a hot skillet or under a broiler, char the quartered tomato and onion until blackened in spots, about 6–8 minutes turning as needed. Roast the garlic cloves (skin on) until soft, 6–8 minutes. Let cool slightly.

Make birria sauce

In a blender, combine softened chiles (drained but keep 1/4 cup soaking liquid), charred tomato, onion, peeled garlic, apple cider vinegar, oregano, thyme, cumin, 1 tsp salt, and 1/2 tsp black pepper. Add up to 1/2 cup of the reserved chile soaking liquid or water to help blend to a smooth purée. Taste and adjust salt.

Brown the beef

Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat. Pat beef pieces dry and brown in batches 3–4 minutes per side until deeply caramelized. Remove and set aside.

Braise

Reduce heat to medium. Add the blended chile purée to the pot and cook 2–3 minutes to bloom flavors, stirring. Return browned beef to the pot, add beef broth, bay leaves, remaining 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, then cover and braise in the oven at 300°F (150°C) for 2.5–3 hours, or until beef is fork-tender. Alternatively simmer on stovetop gently for same time.

Shred

Remove beef and let cool slightly. Strain and reserve the cooking liquid (consommé) — skim off excess fat if desired. Shred beef finely with forks, mixing in a few tablespoons of consommé so meat stays moist and saucy. Season shredded meat to taste with salt and a splash of vinegar if needed.

Pico de Gallo

Combine diced tomatoes, diced onion, minced jalapeño, 1/4 cup chopped cilantro, lime juice, and 1/2 tsp salt in a bowl. Taste and adjust salt or lime. Refrigerate until assembly so flavors meld.

Consommé Dipping Sauce

Warm 2 cups reserved birria consommé in a small saucepan over medium heat. Taste and thin with up to 1/2 cup additional beef broth if too intense. Stir in 1 tsp chile oil and 2 tbs finely chopped onion if using. Keep warm for serving. Garnish with 1 tbs chopped cilantro.

Pizza Base & Assembly

Preheat oven

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a home oven, let heat 30 minutes for a hot surface.

Prepare dough

Divide dough into two equal portions for 10" pizzas. On a lightly floured surface, stretch each ball into a roughly 10" round, leaving a slightly thicker rim. Brush a thin layer of oil on the crust edges.

Optional bean layer

If using, spread about 1/2 cup refried beans thinly over each dough round leaving the rim clear. This adds savory base and prevents sogginess.

Top with birria and cheese

Spoon a generous amount (about 1–1 1/2 cups) of shredded birria meat evenly across each pizza. Scatter shredded queso blanco and mozzarella evenly — total cheese per pizza ~2 cups for good coverage. Press cheese/meat lightly so it melds with dough.

Bake

Slide pizzas onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate halfway for even bake.

Finish

Remove pizzas and let rest 2 minutes. Sprinkle chopped cilantro over each pizza, add spoonfuls of pico de gallo on top or serve on the side, and squeeze a little lime over the finished pizza.

Serve & Garnish

Slice pizza into 6–8 slices. Serve immediately with warm consommé dipping sauce in small bowls for dunking each slice. Offer pickled red onions, crema, extra cilantro, lime wedges, and sliced radishes as optional garnishes.