Quesabirria Pizza is a mouthwatering fusion of two beloved cuisines: Mexican and Italian. It combines the rich, savoury flavours of birria beef with a classic pizza’s cheesy, crispy goodness. The result? A unique, irresistible dish that’s perfect for dinner, whether you’re hosting a game night, craving something new, or want to elevate your pizza night.
This creative twist on traditional quesabirria tacos has overtaken the food world. Combining tender, slow-cooked birria beef with melty cheese and a crispy crust makes for a bold, flavorful, and deeply satisfying dish. Plus, with a side of rich consommé for dipping, it’s an experience you won’t forget!
In this post, we’ll walk you through a step-by-step guide on how to make the best quesabirria pizza at home. From preparing the birria beef to assembling the perfect pizza, you’ll also find tips for success, creative variations, and answers to frequently asked questions. Let’s get started on this flavour-packed adventure!
Ingredients You’ll Need for Quesabirria Pizza
The Birria Beef:
- Chuck roast, short ribs, or beef shank – Choose a cut with good marbling for tender, flavorful meat.
- Dried guajillo chillies and ancho chillies are essential for creating the rich, smoky flavour of the birria.
- Garlic and onions – Add depth and aroma to the birria marinade.
- Bay leaves – For a subtle herbal note that enhances the beef.
The Pizza Base:
- Pizza dough (store-bought or homemade) – A sturdy base to hold the flavorful birria and melted cheese.
- Mozzarella or Oaxaca cheese – Both kinds of cheese melt beautifully and complement the rich birria flavours.
The Consommé Sauce:
- Beef broth – The base for the flavorful consommé that doubles as a dipping sauce.
- Tomatoes and garlic – Adds richness and depth to the sauce.
- Mexican spices (oregano, cumin, paprika) – Infuse the consommé with bold, authentic flavours.
Optional Toppings:
- Fresh cilantro – Adds a fresh, herbaceous touch to balance the rich flavours.
- Diced onions – For a bit of crunch and bite.
- Lime wedges – A squeeze of lime brightens the overall dish.
- Jalapeños – Perfect for those who enjoy a hint of spice.
Pro Tip
For the most authentic flavour, use fresh homemade birria. Prepare the beef in advance to save time when assembling the pizza.
How to Make Quesabirria Pizza
Prepare the Birria Beef
- Rehydrate the chillies: Soak dried guajillo and ancho chillies in hot water for 10 minutes until softened.
- Blend the marinade: In a blender, combine the rehydrated chillies, garlic, onions, bay leaves, and spices. Blend until smooth.
- Marinate the beef: Coat the meat with the marinade, cover, and refrigerate for at least 4 hours or overnight for deeper flavour.
- Slow-cook the meat: In a Dutch oven or slow cooker, add the marinated beef and enough water or broth to cover it. Cook on low for 3–4 hours until the meat is tender and shreddable.
Make the Consommé Sauce
- Strain the cooking liquid: Once the beef is done, remove it from the pot and shred it.
- Create the consommé: Strain the cooking liquid to remove solids, creating a rich, flavorful sauce perfect for dipping.
Assemble the Pizza
- Roll out the pizza dough: Use store-bought or homemade dough and roll it out on a floured surface.
- Spread the consommé sauce: Instead of traditional pizza sauce, spread a thin layer of consommé over the dough.
- Add the toppings: Generously spread shredded birria beef over the dough, followed by mozzarella or Oaxaca cheese for that perfect melt.
Bake and Serve
- Bake the pizza: Set your oven to 450°F (230°C) and preheat it. Place the assembled pizza on a baking sheet or pizza stone and bake for 12–15 minutes until the crust is golden and the cheese is bubbly.
- Serve with consommé: Cut the pizza into slices and serve with a warm consommé for dipping.
Pro Tip
A pizza stone helps create a perfectly crispy crust. Preheat the stone in the oven to ensure even heat distribution for a restaurant-quality base.
Tips for Perfect Quesabirria Pizza
Choosing the Right Beef
Selecting the proper cut of beef is essential for achieving tender and juicy birria, which is the heart of this quesabirria pizza. Chuck roast, short ribs, or beef shank are the best options due to their rich marbling, which breaks down beautifully during the slow-cooking process. For maximum flavour, marinate the beef in the chilli-spice mixture overnight, allowing the seasonings to penetrate the meat deeply. This step enhances the taste and texture, giving your pizza an authentic, bold birria profile.
Achieving a Crispy Crust
A crispy crust sets a great quesabirria pizza apart from the rest. Start by preheating your oven to ensure even cooking and a perfectly crisp base. For the best results, use a pizza stone or cast iron skillet, which retains heat exceptionally well and creates a beautifully golden, crunchy crust. If you’re using a standard baking sheet, sprinkle a thin layer of cornmeal on the bottom to prevent sticking and add an extra layer of crunch. This simple step improves texture and gives the pizza a more rustic feel, similar to wood-fired pizza.
Enhancing the Flavor
Infusing the dough with the rich flavours of birria is key to making your quesabirria pizza unforgettable. Before adding any toppings, brush the pizza dough with a thin layer of consommé to ensure each bite is flavorful. After baking, don’t forget to finish your pizza with a squeeze of fresh lime juice to add a bright, tangy contrast to the rich, savoury meat. For an authentic street-food touch, sprinkle the pizza with freshly chopped cilantro and diced onions. These simple garnishes elevate the overall flavour profile and add freshness.
Pro Tip
Don’t skip serving your quesabirria pizza with a warm consommé for dipping. This rich, flavorful broth enhances the pizza experience by adding depth and moisture to every bite. The consommé complements the pizza and makes for a fun and interactive way to enjoy this Mexican-Italian fusion dish. The ultimate finishing touch will take your homemade quesabirria pizza to the next level!
Creative Variations for Quesabirria Pizza
Spicy Quesabirria Pizza
Crank up the heat by adding sliced jalapeños or serrano peppers before baking. After baking, drizzle your favourite hot sauce, sriracha, or spicy chilli oil on top for an extra fiery kick. For a smoky twist, sprinkle chipotle powder or crushed red pepper flakes over the cheese.
Cheesy Quesabirria Pizza
Combine cheeses like mozzarella, cheddar, and queso fresco for a perfectly gooey texture to take your quesabirria pizza to the next level. For a bold, salty flavour, add shredded Parmesan or Cotija cheese. If you love cheese, consider stuffing the crust with extra cheese for a molten surprise in every bite.
Vegetarian Quesabirria Pizza
You can replace the birria beef with a plant-based alternative, such as jackfruit, portobello mushrooms, or tofu marinated in the same spices. Keep the traditional consommé sauce for dipping to preserve the authentic flavour profile. Add roasted vegetables like bell peppers or zucchini for extra texture and nutrients.
Taco-Style Quesabirria Pizza
After baking, top your pizza with classic taco toppings like diced onions, fresh cilantro, and sliced avocado. Sprinkle crumbled queso fresco or cotija cheese for an added taco-inspired touch. Serve with lime wedges on the side to squeeze over the top for a fresh, zesty finish.
Pro Tip
Let your creativity shine, and make your quesabirria pizza one of a kind! Add crispy chorizo for a smoky flavour, pickled red onions for a tangy contrast, or a drizzle of Mexican crema or sour cream for a creamy finish. Feel free to mix and match toppings to fit your personal taste.
FAQs and Storage Tips for Quesabirria Pizza
FAQs
Can I use store-bought pizza dough?
Yes, but homemade dough will give a fresher and more authentic taste. Store-bought dough is a convenient option when you’re short on time.
What’s the best way to store leftover quesabirria pizza?
To keep the leftover pizza fresh, store it in an airtight container in the fridge for up to 3 days.
Can I make birria beef in advance?
Absolutely! You can prepare the birria beef and consommé a day ahead. Reheat them and assemble the pizza when you’re ready to enjoy it.
Storage Tips for Quesabirria Pizza
To keep your quesabirria pizza tasting fresh, store any leftover pizza and consommé separately. Keeping them apart prevents the crust from soaking up too much liquid, which can make it soggy. When you’re ready to enjoy the leftovers, reheat the pizza in a skillet or oven to restore its crispy texture and ensure the cheese melts perfectly. Please avoid using the microwave, as it tends to soften the crust, making it chewy instead of crisp.
Pro Tip
Make your future pizza nights easier by freezing any leftover birria beef and consommé in airtight containers. By prepping in advance, you can quickly assemble and bake a quesabirria pizza without the extra cooking time. It’s a simple way to enjoy this delicious fusion dish whenever the craving hits!
Conclusion
Quesabirria Pizza is a mouthwatering fusion of bold Mexican flavours and classic Italian comfort food. This pizza will become a family favourite with its tender birria beef, rich consommé sauce, and cheesy, crispy crust. It’s a unique way to enjoy quesabirria in a new form, perfect for pizza nights or special gatherings.
Don’t be afraid to get creative with your toppings and variations—whether you like it spicy, extra cheesy, or loaded with veggies, this recipe is highly customizable. Plus, with make-ahead options and easy storage tips, you can enjoy quesabirria pizza any time you crave it.
We’d love to hear from you! Try the recipe, experiment with your favourite toppings, and share your quesabirria pizza creations, tips, or questions in the comments or on social media. Let’s keep the pizza creativity flowing!
Quesabirria Pizza
Ingredients
For the Birria Beef:
- 2 lbs chuck roast, short ribs, or beef shank
- 4 dried guajillo chillies
- 2 dried ancho chillies
- 4 garlic cloves
- 1 onion, chopped
- 2 bay leaves
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
For the Consommé Sauce:
- 4 cups beef broth
- 2 tomatoes, diced
- 2 garlic cloves
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
For the Pizza Base:
- 1 lb pizza dough (store-bought or homemade)
- 2 cups shredded mozzarella cheese or Oaxaca cheese
- 1 cup shredded birria beef
- 1 tbsp consommé sauce (for spreading)
Optional Toppings:
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Sliced jalapeños
Instructions
Prepare the Birria Beef:
- Soak the dried guajillo and ancho chillies in hot water for 10 minutes until softened.
- In a blender, combine the softened chillies, garlic, onion, bay leaves, oregano, cumin, paprika, salt, and pepper. Blend until smooth.
- Coat the beef with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- In a Dutch oven or slow cooker, add the marinated beef and enough water or broth to cover it. Slow-cook on low for 3–4 hours until the meat is tender and shreddable.
Make the Consommé Sauce:
- Remove the cooked beef from the pot and shred it.
- Strain the cooking liquid to remove solids, creating a rich consommé sauce for dipping.
Assemble the Pizza:
- Preheat your oven to 450°F (230°C).
- Roll out the pizza dough on a floured surface to your desired size and thickness.
- Spread a thin layer of consommé sauce over the dough instead of traditional pizza sauce.
- Top with shredded birria beef and mozzarella or Oaxaca cheese.
Bake the Pizza:
- Place the pizza on a baking sheet or pizza stone and bake for 12–15 minutes until the crust is golden and the cheese is bubbly.
Serve:
- Slice the pizza and serve it with a side of warm consommé for dipping.
- Garnish with fresh cilantro, diced onions, lime wedges, and jalapeños if desired.
