Whether you call it a pizza or quesadilla - this birria dish is delicious and packed with rich flavor!
INGREDIENTS Chili sauce Cooked shredded beef Flour tortillas Shredded cheese Fresh cilantro Red onions
PREP TIME: 15 minutes COOK TIME: 2 hours
Begin by cutting the beef into 4 to 5 pieces, then seasoning it with salt and pepper. Then add the chiles, water, bouillon, herbs, garlic, and cinnamon to a food processor and blend.
Sear the beef on both sides for 2 to 3 minutes then remove from the pan and set aside. This is just to seal in juices. The beef will not be cooked through.
Next, add the sauce you blended, along with additional bouillon cube, bay leaf, and water to the skillet and bring to a simmer.
Place the beef back into the skillet, cover, then set to low heat and simmer for 1 hour and 30 minutes, or until the beef is cooked through and is easy to shred.
Shred the beef with forks and set aside while you prepare the tortillas for assembling your pizza/quesadilla combination.
Use the reserved sauce from cooking the beef to dip one side of the tortilla into before placing into a skillet. This adds tons of flavor and helps it brown nicely.
Top the tortilla with half of the shredded cheese, shredded beef, cilantro, and red onions, then a drizzle of the sauce.
Once heated through and the bottom is browned, repeat this process for a 2nd tortilla and place it on top of the first one.
Lastly, melt cheese onto the last tortilla, and put it over the top of the other two layers. Drizzle or brush the top with additional birria sauce before slicing to serve.
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