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Chef Jet Tila's Birria Pizza

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Equipment

  • Coyote Hybrid Multi-Fuel Oven

Ingredients

  • Ingredients
  • 3 lb beef chuck roast
  • 8 dried guajillo chile peppers
  • 3 dried pasilla chile peppers
  • 2-3 dried arbol chile peppers
  • 5 roma tomatoes quartered (about 1.5lb)
  • 1 white onion roughly chopped
  • 1 head garlic 10-12 cloves
  • 1 Tablespoon whole black peppercorns
  • 1 Tablespoon whole cumin seed or 1 ½ teaspoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme
  • ½ teaspoon whole coriander seeds or ¼ tsp ground coriander
  • 4 or 5 whole cloves
  • 1 teaspoon fresh minced ginger root
  • 1 inch piece Mexican cinnamon stick or ⅛ teaspoon ground cinnamon)
  • 2 tablespoon apple cider vinegar or white
  • 2 bay leaves
  • 1 tablespoons kosher salt
  • Chopped Cilantro
  • Chopped White onion
  • pizza dough
  • Semolina Flour
  • Oaxacan Cheese/ Mozzarella
  • Cotija
  • Sliced Radishes

Instructions

  • Make Chile Adobo Sauce: Add tomatoes and onion to a large stock pot over medium heat. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
  • Blend Sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
  • Add Meat and Simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.
  • Remove meat and shred: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Pizza

  • Stretch dough out, top with shredded meat and cheese, bake in the pizza oven, remove and finish with cilantro, onions, radishes, serve with consomme on the side

Notes

Chef Jet Tila's Birria Pizza is a fusion masterpiece that combines the rich, slow-cooked flavors of traditional Mexican Birria with the comforting appeal of pizza. The recipe starts with tender beef chuck roast simmered in a robust adobo sauce made from a blend of dried chiles, tomatoes, and spices. The succulent, shredded Birria meat is then piled onto pizza dough, topped with melty Oaxacan cheese, and baked to perfection in the Coyote Hybrid Multi-Fuel Oven. Finished with fresh cilantro, onions, and crunchy radishes, this pizza is served with a side of flavorful consommé for dipping, making each bite an unforgettable experience.
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