This recipe is the kind of pizza that stops people mid-bite, and once you make the birria from scratch you'll understand why this recipe belongs at the top of your list.
WHY YOU'LL LOVE THIS RECIPE
The birria is made completely from scratch with dried guajillo and ancho peppers, and chuck roast braised low and slow for four hours until it pulls apart effortlessly.
INGREDIENTS
For the birria you need: Chuck roast, Beef broth, Water, Guajillo peppers, Ancho peppers, White onion, Roma tomatoes, Garlic, Cinnamon stick, Bay leaves, Cumin seeds, Peppercorns, Oregano
In a large pot, bring 5 cups of water to a simmer. Add the deseeded guajillo and ancho peppers and simmer until they are fully softened, about 15 to 20 minutes.
STEP 1: REHEAT THE DRIED PEPPERS
Add the rehydrated peppers to a blender along with the white onion, Roma tomatoes, and garlic cloves. Blend until completely smooth.
STEP 2: MAKE THE PEPPER SAUCE
In a large heavy-bottomed pot or Dutch oven, heat a drizzle of oil over high heat. Sear the chuck roast chunks on all sides until deeply browned.
STEP 3: SEAR THE CHUCK ROAST
Add the pepper sauce, beef broth, and spices to the seared meat. Bring to a simmer, partially cover, and cook low and slow for 4 hours until the meat is completely tender.
STEP 4: BRAISE THE BIRRIA
Bring the pizza dough to room temperature and allow it to proof for 1 to 2 hours. Preheat the oven to 425°F.
STEP 5: PROOF AND PREP THE PIZZA
On a floured surface, press and stretch the pizza dough into a circle. Brush generously with oil. Scatter the shredded mozzarella and queso fresco on top. Bake for 5-8 minutes.
STEP 6: FIRST BAKE
Remove the pizza from the oven and add the shredded birria over the top. Add the fresh mozzarella over the birria. Return to the oven and bake for 8-9 minutes.
STEP 7: ADD THE BIRRIA AND FINISH BAKING
Remove from the oven and immediately sprinkle cotija cheese and fresh cilantro over the top.
STEP 8: FINISH AND SERVE
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