Beef Quesabirria Pizza with Consommé Dip
ID: 22a13c14...
This recipe transforms the classic Mexican quesabirria taco into an incredible pizza. Tender, slow-cooked beef chuck is shredded and loaded onto pizza dough with a rich tomato-birria sauce, melty cheese, and pickled peppers, then served with the flavorful leftover broth (consommé) for dipping.
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🍳 Cooking Flow
Make the beef birria by slow-simmering beef chuck with aromatics, tomatoes, spices, vinegar, honey, and beef broth for 3 hours until tender. → Separate the cooked beef for shredding, ladle out a portion of the thick pot sauce to use as pizza sauce, and dilute the rest with broth to make the dipping consommé. → Stretch pizza dough onto a cornmeal-dusted tray, spread the birria pizza sauce, top with mixed cheeses, pickled peppers, and shredded beef. → Brush the crust and toppings with reserved birria fat, bake at 500°F for 12 minutes, and toast briefly on the stovetop for a crispy bottom. → Garnish with raw white onion and cilantro, slice, and serve hot with the warm consommé and lime wedges.
Cooking Steps
Brief Cooking Order
Make the beef birria by slow-simmering beef chuck with aromatics, tomatoes, spices, vinegar, honey, and beef broth for 3 hours until tender. → Separate the cooked beef for shredding, ladle out a portion of the thick pot sauce to use as pizza sauce, and dilute the rest with broth to make the dipping consommé. → Stretch pizza dough onto a cornmeal-dusted tray, spread the birria pizza sauce, top with mixed cheeses, pickled peppers, and shredded beef. → Brush the crust and toppings with reserved birria fat, bake at 500°F for 12 minutes, and toast briefly on the stovetop for a crispy bottom. → Garnish with raw white onion and cilantro, slice, and serve hot with the warm consommé and lime wedges.
Introduction
This recipe transforms the classic Mexican quesabirria taco into an incredible pizza. Tender, slow-cooked beef chuck is shredded and loaded onto pizza dough with a rich tomato-birria sauce, melty cheese, and pickled peppers, then served with the flavorful leftover broth (consommé) for dipping.
Step 1
Heat olive oil in a large pot over medium-high heat. Add the diced onion, sliced ginger, and salt, and sauté for a few minutes until they begin to turn translucent.
Step 2
Add the sliced garlic, chili powder, black pepper, oregano, cumin, cinnamon, and ground cloves. Sauté for about 1 minute to fragrant the spices.
Step 3
Add the fire-roasted crushed tomatoes, a splash of water used to rinse out the can, and two bay leaves. Stir well to combine.
Step 4
Add the raw beef chuck roast pieces (do not brown them first), optional carrots and celery, white vinegar, honey, and beef broth.
Step 5
Stir everything together, bring to a simmer, then cover, reduce heat to low, and simmer for 1 1/2 hours.
Ingredients List
Important Notes
Simmering the beef uncovered during the second half of cooking is important to naturally reduce and thicken the liquid into a usable pizza sauce.
Reserving the rendered fat skimmed from the pot is a critical step; brushing it on the dough and toppings creates a beautifully caramelized, deep-orange crust and keeps the beef moist.
Using cornmeal on the baking sheet acts as a non-stick barrier and adds a lovely texture that echoes corn tortillas.
The stovetop-toasting technique is a highly effective way to get a crispy, pizzeria-style crust bottom without needing a preheated baking stone.
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