Birria Pizza
Directions
- 1Season both sides of the beef chuck roast with salt, pepper and garlic. Sear it and then toss in the water.
- 2Toss the meat, water, and the birria bomb into your cooker of choice. Slow cooker: set to high and let it work its magic for 6 hours or 8 hours on low. Pressure cooker: set the low setting for 1 hour and 45 minutes. Stove top: medium flame for 3 hours. You're aiming for fork-tender deliciousness.
- 3Shred the beef and remove any big chunks of fat.
- 4Dip the entire tortilla in the consomé and throw it on the Blackstone.
- 5Add a little bit of cheese and then the Birria.
- 6Add more cheese to the other side.
- 7Sprinkle on a little fresh chopped white onion and cilantro.
- 8Make sure the tortillas are getting crispy on the bottom and then melty on the top.
- 9Dish up some delicious consomé and add some more chopped onions and cilantro.
- 10Cut the birria pizzas into slices.
Ingredients
- 4 cups water
- 1 to 3 lbs beef chuck roast
- 1 birria bomb
- 0 salt
- 0 pepper
- 0 garlic
- 0 cheese
- 0 chopped onions
- 0 cilantro
- 0 corn tortillas
Equipment
crockpot or instant potbaking sheetaluminum foilforksBlackstone griddle