Birria Pizza

Name: Birria Pizza
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: Talking Rain AQA Water, 9.5 pH; Badia Spices Ancho Chili; Fernandez Chile Ancho; Elephant Garlic; McCormick Ground Oregano; Litehouse Freeze Dried Thyme; Badia Spices Cloves; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Hormel Foods HERB-OX Granulated Bouillon, Beef Flavor; Morton Black Peppercorn Grinder; Talking Rain AQA Water, 9.5 pH; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Boneless Usda Choice Chuck Cross Rib Roast; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Gourmet™ Organic Turkish Bay Leaves; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Tortillas, Flour, Burrito Style; Rumiano Cheese, Monterey Jack; Organic White Onion; Cilantro; Lime

Serves 8

15 mins prep

130 mins cook

145 mins total

Birria Pizza is made of layers of flour tortillas, tender beef, and lots of melted cheese. Serve with consommé for dunking. It’s a must for any meat lover.

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For the Chile Sauce:

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Remove the stems from the chiles. 
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Open the chiles lengthwise and remove seeds and veins.

Repeat until there are no more chiles left.

Place in a stock pot and cover with water.

Bring to a boil. Then, remove from heat.

Put a lid on the pot, and let rest for 5 minutes.

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Throw away the water. 
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Add the rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves and oregano to a blender.

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Add 2 cups water. 
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Blend until smooth. 
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Set aside until ready to use. 
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For the Beef:

Press the Saute button on the Instant Pot.

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Add the olive oil. 
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Give it a minute to heat up. 
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Meanwhile, chop up beef into large pieces and season with salt and pepper.

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Sear on all sides. 
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Remove the beef from the instant pot. 
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Place a strainer over the instant pot and strain the chile sauce.

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Add the bay leaf, bouillon, and water. 
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Stir to combine and return the beef to the pot.

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Place the lid on the instant pot. 
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Move the valve to Sealing. 
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Press the Pressure Cook button. 
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Set time to 45 minutes. 
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Once the cycle is complete, move the valve to Venting.

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Remove the beef from the pot and chop. 
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For the Pizza:

Dip one of the flour tortillas in the broth.

Place on a hot skillet, dipped side down.

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Add 1 cup of cheese all around. 
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Add chopped birria on top of the cheese.

Sprinkle the beef with diced onion and cilantro.

Cook for 2 minutes, or until cheese is melted.

Remove the birria quesadilla from the skillet.

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Repeat with another flour tortilla. 
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Dip it in the consomme and place on a hot skillet.

Add the cheese, birria, onion, and cilantro.

Cook for 2 minutes, until cheese is melted.

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Remove from skillet. 
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Cover the birria quesadilla with foil paper to keep warm.

Dip the last flour tortilla in the consomme.

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Place on the hot skillet. 
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Top with only cheese and melt.
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To Assemble Pizza:

Stack the two birria quesadillas on top of each other.

Flip the last flour tortilla with only cheese.

Place it cheese-side down over the birria quesadillas to create the top.

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Slice. 
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Serve with consomme and toppings for broth.

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Birria Pizza

Serves 8

15 mins prep

130 mins cook

145 mins total

What you need

For the Chile Sauce:

For the Beef:

For the Pizza:

How to make

For the Chile Sauce:

For the Beef:

For the Pizza:

To Assemble Pizza: