Description
Indulge in the ultimate fusion of flavors with this Birria Quesadilla Pizza recipe. A tantalizing blend of traditional birria beef, gooey cheese, and zesty toppings on a crispy tortilla base, this dish is sure to be a hit at any gathering.
Ingredients
Scale
For the Birria Beef:
- 2 pounds beef chuck roast (cut into chunks)
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 small white onion (quartered)
- 4 cloves garlic
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
For the Quesadilla Pizza:
- 8 large flour tortillas
- 2 tablespoons vegetable oil (for cooking)
- 3 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- To Prepare the Birria Beef: Toast the guajillo and ancho chiles, then blend with onion, garlic, chipotle pepper, spices, vinegar, and broth. Cook beef with the sauce until tender.
- To Assemble the Quesadilla Pizza: Cook tortillas with cheese and shredded birria in a skillet until crispy. Top with more cheese, onions, cilantro, and consommé or beef for a ‘pizza’ finish.
Notes
- You can prepare the birria meat in advance and refrigerate or freeze it.
- Use pre-shredded cheese for convenience, though freshly shredded melts better.
- Add jalapeños or pickled red onions for extra kick.
Nutrition
- Serving Size: 2 slices
- Calories: 560
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
