Birria Taco Pizza Recipe
- Prep Time: 4 Hours
- Cook Time: 15 Minutes
- Total Time: 4 Hours + 15 Minutes
- Yield: 4 12-inch pizzas
Ingredients
Birria:
- 7 ancho chiles, (ends trimmed and de-seeded)
- 7 guajillo chiles, (ends trimmed and de-seeded)
- 3 chiles de arbol, (ends trimmed and de-seeded)
- 1 white onion, (peeled and halved)
- 6 garlic cloves, (peeled)
- 4 roma tomatoes
- 1 Packet of Ortega Street Taco Sesoning
- 1 teaspoon apple cider vinegar
- 6 to 8 cups beef broth or water, (divided)
- 3-4 lb Beef Chuck Roast
Pizza:
- 4 Pre-Made Pizza Crusts
- 4 cups Shredded Mozzarella Cheese
- Cilantro and Diced White Onion for serving
- Ortega Taco Sauce
Directions
- Pre-heat your oven to 300 degrees Fahrenheit.
- In a large, oven-safe pot over medium-high heat, add the dried chiles, halved white onion, garlic cloves, tomatoes, Street Taco Seasoning and add cold water until it covers everything and simmer gently for about 15 minutes. Transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches.
- Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. (if the mixture is still grainy/coarse after blending, run it through a fine mesh sieve to get it smooth.)
- Pour the mixture back into the sauce pot along with the remaining 5-7 cups of beef broth and the beef roast. Cover and place in the oven to braise for at least 3 hours.
- Once the beef is tender, remove it from the broth, shred, and set aside. Reserve the broth for dipping.
- For the Pizza, heat a pizza stone in the oven at 450 degrees Fahrenheit.
- Working one at a time on a well-floured surface, roll out your pizza dough to your desired size. Top with mozzarella cheese, shredded birria, and a few spoonfuls of the broth.
- Bake in the oven for 11 – 13 minutes or until crust is cooked through and cheese is melted.
- To serve, top with diced white onion, cilantro, and a drizzle of Ortega Taco Sauce, with a cup of the broth on the side for dipping.
