This birria pizza blends bold Mexican flavors with a crispy, cheesy twist, using premium Ponderosa stew meat and a rich homemade consomé. It's perfect for feeding a crowd or treating yourself to something unforgettable.
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Servings: 8
Ingredients
- 5 lbs Ponderosa stew meat
- 2 tsp ground cumin
- 1 tsp whole black peppercorns
- 2 whole cloves
- 3 bay leaves
- 4 cups beef broth
- 2 tbsp oil
- 4 guajillo chiles, deseeded
- 2 small ancho chiles, deseeded
- 3 chile de árbol peppers, deseeded
- 2 large white onions
- 7 cloves fresh garlic
- ¼ cup distilled vinegar
- 3 tbsp kosher salt
- 3 tsp dried Mexican oregano
- ¼ tsp thyme
- 3 roma tomatoes, roughly chopped
- 1 package large flour tortillas (at least 12 inches)
- 3 limes, cut into wedges
- 1 bunch cilantro, chopped
- 1 each Oaxaca cheese, grated
- 1 cup sour cream
Directions
Step 1: Gather and measure all ingredients to prepare for cooking.
Step 2: Toast the peppercorns, cloves, and bay leaves in a dry pan over medium heat until fragrant. This releases their essential oils and deepens flavor.
Step 3: In a medium-sized pot, bring beef broth to a low simmer.
Step 4: In a large pot over medium heat, add 1 tablespoon of oil and all the chiles. Turn occasionally until they begin to blister, about 5–7 minutes. Remove from heat.
Step 5: Transfer the blistered chiles to the simmering beef broth. Cover and simmer until the chiles are rehydrated and tender—about 20 minutes.
Step 6: In a separate pan, brown one thickly sliced onion and all the garlic cloves over medium heat—about 5 minutes. Dice the second onion and set aside.
Step 7: In the same pan, sear the Ponderosa stew meat, seasoning with salt and pepper. Brown on all sides until golden, about 5–7 minutes.
Step 8: In a blender, combine the rehydrated chiles, toasted spices, browned onion and garlic, oregano, thyme, and vinegar. Blend until smooth.
Step 9: Strain the sauce through a fine mesh strainer for a smooth, rich consistency.
Step 10: Add the strained sauce, seared meat, and remaining broth into an Instant Pot. Set to pressure cook for 1 hour.
Step 11: While the birria is cooking, rough chop the Roma tomatoes.
Step 12: Blend the chopped tomatoes with 1 cup of beef broth until smooth.
Step 13: Add the tomato mixture to the Instant Pot once the birria has finished cooking.
Step 14: Remove the birria from the pot and shred with a fork.
Step 15: On a BBQ grill or flat top over low heat, warm a 12-inch flour tortilla. Flip and add Oaxaca cheese. Once melted, top with shredded birria. Stack with another tortilla and repeat to create a two-layer birria pizza.
Step 16: Top the birria pizza with sour cream, diced onions, and freshly chopped cilantro.
Step 17: For the consomé, ladle some of the beef broth into a small bowl and garnish with diced onions and chopped cilantro.
Step 18: Slice your birria pizza into wedges and serve alongside the consomé for dipping.
Step 19: Enjoy every bite!
