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A hand holding a slice of birria pizza and dunking it into a cup with consomme.
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5 from 7 votes

Birria Pizza

Birria Pizza is made of layers of flour tortillas, tender beef, and lots of melted cheese. Serve with consommé for dunking. It’s a must for any meat lover.
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Lunch or Dinner
Cuisine: Mexican American
Servings: 8 slices
Calories: 383kcal


For the Chile Sauce:

For the Beef:

For the Pizza:


For the Chile Sauce:

  • Remove the stems from the chiles.
  • Open the chiles lengthwise and remove seeds and veins.
  • Repeat until there are no more chiles left.
  • Place in a stock pot and cover with water.
  • Bring to a boil. Then, remove from heat.
  • Put a lid on the pot, and let rest for 5 minutes.
  • Throw away the water.
  • Add the rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves and oregano to a blender.
  • Add 2 cups water.
  • Blend until smooth.
  • Set aside until ready to use.

For the Beef:

  • Press the Saute button on the Instant Pot.
  • Add the olive oil.
  • Give it a minute to heat up.
  • Meanwhile, chop up beef into large pieces and season with salt and pepper.
  • Sear on all sides.
  • Remove the beef from the instant pot.
  • Place a strainer over the instant pot and strain the chile sauce.
  • Add the bay leaf, bouillon, and water.
  • Stir to combine and return the beef to the pot.
  • Place the lid on the instant pot.
  • Move the valve to Sealing.
  • Press the Pressure Cook button.
  • Set time to 45 minutes.
  • Once the cycle is complete, move the valve to Venting.
  • Remove the beef from the pot and chop.

For the Pizza:

  • Dip one of the flour tortillas in the broth.
  • Place on a hot skillet, dipped side down.
  • Add 1 cup of cheese all around.
  • Add chopped birria on top of the cheese.
  • Sprinkle the beef with diced onion and cilantro.
  • Cook for 2 minutes, or until cheese is melted.
  • Remove the birria quesadilla from the skillet.
  • Repeat with another flour tortilla.
  • Dip it in the consomme and place on a hot skillet.
  • Add the cheese, birria, onion, and cilantro.
  • Cook for 2 minutes, until cheese is melted.
  • Remove from skillet.
  • Cover the birria quesadilla with foil paper to keep warm.
  • Dip the last flour tortilla in the consomme.
  • Place on the hot skillet.
  • Top with only cheese and melt.

To Assemble Pizza:

  • Stack the two birria quesadillas on top of each other.
  • Flip the last flour tortilla with only cheese.
  • Place it cheese-side down over the birria quesadillas to create the top.
  • Slice.
  • Serve with consomme and toppings for broth.


For a slow cooker: Follow the same steps of making the sauce and searing the meat. Then, cover and cook low for 8 hours, or high for 6 hours. 
For traditional stove top birria: Follow the same steps of making the sauce and searing the meat. Then cover and cook on medium for 2 1/2 hours. Check after 1 hour, and add 1 cup of beef broth.
Warning: Leave as much of the consommé as possible in the pot. If  you make the pizza with juicy meat, the pizza will turn out soggy. 
Be sure to add plenty of beef to the pizza, or you will have leftover birria. Birria lasts up to 4 months in the freezer in a sealable bag. 


Calories: 383kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 828mg | Potassium: 457mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 3mg