Guy Fieri’s Quesadilla Birria “Pizza”

Serves: 4 ppl
Time : 4-5 hours (includes braising time)

BEEF BIRRIA
1/3 cup Canola oil
3 Lbs Boneless beef chuck
½ Lbs Canned tomatoes
1 each Guajillo peppers
1 cup Yellow onions
1 each Bay leaf
1 each Ancho pepper
1 each Serrano pepper
1/4 tbsp Oregano
1 each Cinnamon sticks
1/4 tbsp Granulated garlic
½ cup Carrot large dice
½ cup Celery Large Dice
2 tbsp Kosher Salt
1/2 tbsp Freshly ground black pepper
4 ea Garlic cloves
1 1/2 quarts beef stock

1. Toast ancho peppers and Guajillo peppers and reserve
2. Cut beef into equal 6 oz pieces, season with Salt and pepper
3. In a large Dutch oven heat oil and sear beef evenly on all sides
4. Add carrots, celery, onion, garlic cloves, toasted chilies and all spices to skillet and sweat until fragrant.
5. Add beef stock to pot.
6. Cover and cook on low heat until beef is pull apart tender – about 3 hours or more.
7. Using a ladle skim grease from top of braise and reserve for Birria pizza
8. Remove Beef from braising liquid and shred with forks, remove bay leaves and
cinnamon sticks from braise
9. Using a blender puree all vegetables/braising liquid, season with salt to taste, add a small portion of blended braising liquid to shredded beef to hydrate
10. Reserve remaining blended braising liquid for consommé

Tequila Lime Crema
10 oz Sour cream
2 oz Heavy cream
1 tbsp ground Cumin toasted
1 oz Santo Blanco Tequila
1 oz Lime juice
1 tbsp Kosher Salt

1. In a medium mixing bowl, add all ingredients and whisk until smooth
2. Place in squeeze bottle

Pico de Gallo
2 cups Roma tomato ¼” diced
½ cup White onion ¼” diced
2 tbsp Jalapeno, seeded 1/8” diced
¼ cup Cilantro chopped
½ tbsp Garlic minced
1 tbsp Kosher salt
¼ cup Lime juice
½ tsp Fresh ground black pepper

Mix all ingredients in medium mixing bowl and adjust seasoning if applicable.

MEXICAN CHEESE BLEND
1 cup Cheddar cheese, shredded
1 cup Chihuahua cheese, shredded
1 cup Oaxaca cheese, shredded

Using a fine cheese grater, grate all cheeses and mix evenly

BIRRIA QUESADILLA PIZZA assembly ingredients:
2 each 10” Flour Tortillas
2 tbsp Birria Fat/Oil
3/4 cup Birria meat
1 cup Mexican Cheese blend
2 tbsp Tequila lime crema (in squeeze bottle)
1 tsp Chopped cilantro
1 oz Cotija cheese, crumbled
1 ea Jalapeno, sliced thin
¼ cup Pico de Gallo
¼ cup thin crispy tortilla strips
1 cup birria consommé (reserved from Birria meat)
1 can non-stick spray

1. Heat a large 14-inch non-stick skillet to 350 degrees F, spray surface liberally with nonstick spray

2. Fold both tortillas into quarters and dip the outer 2 inches of into birria fat.

3. Place one fat dipped tortilla on to seasoned flat top and spread 4 oz of Tres Queso’s evenly

4. Place second fat dipped tortilla on top of the other to create a quesadilla. Cook for 2 minutes and flip.

5. Using the remaining 4 oz of Mexican cheese blend, place in a 2.5 inch circle around quesadilla with it overlapping the quesadilla to create a “cheese skirt”

6. When Cheese has melted and formed a crust, flip quesadilla with cheese skirt one more time to crisp the other side.

7. Using 2 large spatulas remove “Pizza” and place on a pizza peel or large flat plate/platter

8. Spread birria meat on top of the pizza evenly

9. In a circular spiral motion drizzle tequila lime crema followed by drained pico de gallo, sliced jalapeno, and crumbled Cotija. Finished with chopped cilantro

10. Cut pizza into 8 even slices