Imagine combining the bold flavors of birria tacos with the satisfying crunch of a quesadilla and the cheesy indulgence of a pizza. That’s exactly what you get with this birria pizza quesadilla—a savory fusion recipe that’s quickly become a viral favorite for good reason. Traditionally made with goat or pork, this version uses tender, slow-cooked beef infused with smoky, aromatic chili broth, layered with cheese and sandwiched between two crispy tortillas. It’s pan-fried to golden perfection, then served with a rich dipping sauce made from the flavorful birria consommé.

The heart of the dish lies in the beef, slowly simmered in a chili-forward sauce until it practically falls apart. While this may sound like a complicated process, it’s actually quite straightforward with the help of a slow cooker, Dutch oven, or pressure cooker. Once the meat is prepared, all you have to do is build your quesadilla pizza—loaded with beef, cheese, and spices—and fry it until it’s crisp on the outside and perfectly gooey inside.

Perfect for a weeknight meal or party food, birria pizza quesadillas offer a great way to elevate leftovers or impress your guests. Whether you’re new to birria or already a fan, this recipe brings together the best of comfort food and bold Mexican flavors in every bite.

Ingredients and Preparation

For the Beef Birria:

2.5 to 3 lbs beef chuck roast, cut into large chunks
1 medium white onion, peeled and halved
5 garlic cloves, peeled
3 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 chipotle pepper in adobo sauce (optional, for heat and smoke)
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp smoked paprika
¼ tsp ground cloves
2 bay leaves
1 tbsp apple cider vinegar
4 cups beef broth
Salt and black pepper to taste

For Frying and Assembly:

1 to 2 tbsp neutral oil or skimmed birria fat
6 to 8 large flour tortillas (10-inch size)
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese (or more mozzarella)
½ small red onion, finely chopped
½ cup chopped fresh cilantro
1 cup reserved birria consommé (strained and skimmed for dipping)

Optional Garnishes:

Lime wedges
Extra chopped cilantro
Diced white or red onions
Jalapeño slices

Step-by-Step Instructions

1. Prepare the Chili Sauce Base:

In a small saucepan, add the guajillo and ancho chilies.
Cover with water, bring to a boil, then simmer for 10–12 minutes until softened.
Transfer softened chilies to a blender along with:
- Onion
- Garlic
- Chipotle pepper (if using)
- Cumin
- Oregano
- Cinnamon
- Paprika
- Cloves
- Apple cider vinegar
- 1 cup beef broth
Blend until smooth, then strain through a fine mesh sieve to remove skins and bits. Set the chili sauce aside.

2. Cook the Birria Beef:

Season beef chunks generously with salt and pepper.
In a Dutch oven or deep pot, heat a small amount of oil.
Sear beef on all sides until browned (optional but adds flavor).
Add strained chili sauce, remaining 3 cups of beef broth, and bay leaves to the pot.
Simmer gently for 3.5 to 4 hours on low, or until beef is very tender.
If using a slow cooker, cook on low for 6–8 hours.
For pressure cooking, cook on high pressure for 45 minutes, then natural release.
Once done, remove beef and shred it using two forks.
Strain the remaining broth to use as consommé and skim off excess fat (save it for frying).

3. Assemble the Quesadilla Pizza:

Place one tortilla on a cutting board or clean surface.
Layer with:
- ½ cup shredded cheese mix
- A handful of shredded birria beef
- A spoonful of chopped red onion
- A sprinkle of fresh cilantro
Top with another tortilla to form a sandwich.
Lightly brush both outer sides with reserved birria fat or oil.

4. Cook the Quesadilla Pizza:

Heat a skillet over medium heat.
Carefully place the prepared tortilla sandwich in the pan.
Press gently and cook 3–4 minutes on the first side until crisp and golden.
Flip and cook the second side another 2–3 minutes.
Remove from the skillet and let it cool for 1–2 minutes before slicing.

5. Serve with Consommé:

Reheat the reserved consommé and serve in small bowls alongside each quesadilla slice for dipping.
Garnish with fresh lime, extra cilantro, or jalapeños if desired.

Beginner Tips and Notes

Choose the right beef: Chuck roast or short ribs work best for shredding after long braising.
Soften the chilies properly: Simmering them before blending helps extract flavor and ensures a smooth sauce.
Strain the chili sauce: This removes any leftover skins and seeds that might affect the texture of the consommé.
Fat skimming tip: Once the birria is done, let the broth rest. The fat will rise to the top, making it easier to skim and reserve for frying.
Use a cast iron pan: This gives the best crisp and even browning for your quesadilla pizza.
Prep ahead: Make the beef a day before to cut down the work when assembling. It also improves the flavor.
Control the spice: Leave out the chipotle pepper for a milder flavor, or add more for a spicier result.

Serving Suggestions

With sides: Serve with Mexican rice, elote (grilled corn), black beans, or avocado slices for a full meal.
As an appetizer: Cut into small wedges and serve as shareable starters for game day or casual parties.
With sauces: Offer sour cream, crema, or guacamole on the side for dipping.
Make it portable: Wrap tightly in foil and pack for picnics or on-the-go lunches—just bring the consommé in a thermos.
For breakfast: Reheat leftovers in a skillet and top with a fried egg and hot sauce for a morning twist.
Pair with drinks: Enjoy with a cold Mexican soda, horchata, or a crisp beer like a lager or pale ale.