Birria Pull Apart Bread
Directions
- 1Punch the dough down.
- 2Roll the dough out and cut it into about 1-inch chunks.
- 3Layer the dough pieces with about three cups of shredded birria.
- 4Add about two cups of shredded cheese.
- 5Add half a cup of diced red onion.
- 6Add half a cup of fresh chopped cilantro.
- 7Add some diced jalapenos.
- 8Add about half a cup of birria consomme.
- 9Toss all the ingredients together.
- 10Put the mixture into a 9-inch springform pan with a ramekin in the middle.
- 11Bake in the oven at 425 for about 30 minutes, or until it reaches 190 degrees internally.
- 12Serve it with some hot consomme.
- 13Dress it up with some more cilantro and onions, jalapenos, and brush the top with a little bit of butter mixed with some consomme.
- 14Finish it off with some Cotija cheese.
Ingredients
- 1 batch homemade hybrid sourdough pizza dough
- 3 cups shredded birria meat
- 2 cups shredded Oaxaca cheese
- 0.5 cup diced red onion
- 0.5 cup fresh chopped cilantro
- 0.5 cup diced jalapenos
- 0.5 cup birria consomme
- 3 tbsp butter
- 2 tbsp birria consomme
- cotija cheese
Equipment
bowlspringform panramekindutch oventin foilbundt cake panovenpizza stonesheet panwooden board
Tips
- For dramatic cheese pulls, layer extra Oaxaca between dough pieces as you load the pan.
- Preheat a pizza stone or sheet pan and set the springform directly on it for even bottom cooking at 425°F.
- The jalapeño adds bite, but roasted poblanos give a smokier heat.
- Serve on a wooden board with lime wedges and pickled jalapeños for presentation flair.
- Birria and pizza dough recipes are available separately on my page.