Birria Pizza

Mayte Rueda
This birria pizza recipe is the perfect combination to enjoy delicious birria in a different way, as you can take advantage of a dish that you may have prepared at another time. Remember that the key to this homemade pizza is the preparation of the birria.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • vegetable oil, for the marinade
  • 1 onion, cut into large pieces, for the marinade
  • 10 cloves garlic, for the marinade
  • 8 Roma tomatoes, for the marinade
  • 1 tablespoon pepper, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 1 teaspoon dried thyme, for the marinade
  • 1 teaspoon dried oregano, for the marinade
  • 1/4 cinnamon sticks, for the marinade
  • 3 bay leaves, for the marinade
  • 3 árbol chiles, clean, for the marinade
  • 4 guajillo chiles, clean, for the marinade
  • 2 ancho chiles, clean, for the marinade
  • 3 tablespoons white vinegar, for the marinade
  • 1 1/2 cups chile soaking water, for the marinade
  • 800 grams beef shank
  • 1 kilo beef rib
  • 1/2 onions, for the meat
  • 1 garlic head, for the meat
  • 1 bouquet garni, for the meat
  • water, for the meat
  • salt, for the meat
  • 3 cups Manchego cheese, grated
  • flour tortillas, large tortillas
  • 1 avocado, sliced very thin, for decoration
  • chives, for decoration
Preparation
1h 40 mins
1h 30 mins
Low
  • For the marinade: Heat the vegetable oil in a deep skillet over medium heat, add the onion and garlic, and cook until they have a shiny tone, then incorporate the tomatoes and cook until they break down, then add the peppers, cumin, thyme, oregano, cinnamon, bay leaf, árbol chili, guajillo chili, ancho chili, white vinegar, and finally a little water to help soften all the ingredients. You should give time for each ingredient to cook until you finish with the water, approximately 10 minutes of cooking.
  • Once the ingredients for the birria marinade are cooked, blend perfectly and reserve until use.
  • For the meat: Pour the water, onion, garlic head, meat, and bouquet garni into a pressure cooker. Wait for it to start sounding and lower the temperature to medium, then let it cook for 40 minutes. Once this time has passed, remove from heat, release the pressure, and uncover. Next, add the marinade you blended in the previous step and season with enough salt, then cook for another 10 minutes to integrate the flavors and concentrate the broth, but it is not necessary to cover again.
  • Remove the meat from the broth and chop it; at this point, it should be very tender. Reserve the meat and broth.
  • Place a large flour tortilla on a baking sheet, spread the birria and enough grated cheese, cover with another tortilla, and top again with grated cheese.
  • Bake the birria pizza at 200 °C for 10 minutes or until completely golden.
  • Once the birria pizza is ready, garnish with slices of avocado and green onion.
  • You can accompany your homemade birria pizza with a well-prepared broth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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