Quesabirria Overkill Yes, We Did One Too And It's Really Good Recipe

Toast and prepare chilies

Remove stems and seeds from the guajillo and ancho chilies. In a dry skillet over medium heat toast the chilies 30–60 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 2 cups of very hot water; let soak 15–20 minutes until pliable. Reserve the soaking liquid.

Sauté aromatics

While chilies soak, halve the onion and char the cut sides in a hot skillet with 1 tbs oil until golden (3–4 minutes). Remove. In the same skillet add the remaining 1 tbs oil and char the roma tomatoes, turning until skins blister (4–5 minutes). Roast or lightly char the garlic cloves (unpeeled) for 2–3 minutes, then squeeze out garlic cloves from skins.

Make chile-adobo

Drain most of the chili soaking liquid into a measuring cup and reserve a scant 1 cup of liquid (strain to remove grit). In a blender combine the soaked chilies, charred onion (quartered), charred tomatoes, peeled garlic cloves, chipotle in adobo, apple cider vinegar, ground cumin, dried oregano, black pepper, brown sugar, 1.5 tsp salt and the 1 cup reserved soaking liquid (add up to an additional 1/2 cup water if needed). Blend to a smooth, saucy paste (about 1–2 minutes). Taste and adjust salt or acidity.

Brown the beef

Pat the beef chuck pieces dry and season lightly with a pinch of salt. In a large heavy-bottomed pot or the pressure cooker pot, heat 1 tbs oil over medium-high heat. Brown the beef in batches, 2–3 minutes per side, to develop color. Remove and set aside.

Combine and cook

Add the blended adobo to the pot and cook 2–3 minutes to bloom the spices. Return the beef to the pot, add the beef broth, bay leaves and any juices collected from the meat. Scrape up browned bits. For stovetop: bring to a simmer, then cover and braise gently for 3–3.5 hours until meat is fall-apart tender. For pressure cooker/Instant Pot: seal and cook on high pressure for 60 minutes, then natural release 15 minutes.

Shred and strain

Remove the beef to a tray; using two forks shred it finely. Strain the cooking liquid through a fine-mesh sieve into a bowl, pressing solids to extract liquid — reserve at least 2 cups of consommé warmed for serving. Skim excess fat from the surface of the consommé. Return a portion of shredded meat to the pot with a couple ladles of consommé and simmer 5–10 minutes so the meat soaks up the liquid. Keep the rest warm in the consommé for serving.

Thinly slice the red onion and place in a jar or bowl. In a small pot combine 0.5 cup white vinegar, 0.5 cup water, 1 tbs sugar and 1 tsp salt; warm just until sugar and salt dissolve. Pour the hot brine over the sliced onions, press to submerge, and let sit at room temperature for 20–30 minutes (or refrigerate for up to several days). Drain before assembling pizzettas.

Preheat and portion dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (or as hot as your oven goes) for at least 30 minutes. Divide the 1 lb dough into 6 even portions (about 3–4 oz each). Let rest 10 minutes so gluten relaxes.

Shape and par-bake

On a work surface dusted with cornmeal, press or roll each dough ball into a 6–7" thin round. Brush each round with a light coating of olive oil. Slide onto the hot stone or sheet and par-bake 4–6 minutes until just set and starting to color — this prevents sogginess from the saucy meat.

Assemble with cheese and birria

Remove par-baked crusts. Distribute a thin layer of shredded mozzarella and Oaxaca across each crust, then mound 3–4 tbs of shredded birria onto the cheese on each pizzetta and add a little more cheese on top to encourage melting and sealing. Return to the oven and bake 4–7 minutes more until cheese is fully melted, bubbling and edges are golden. For extra crisp, broil 30–60 seconds while watching closely so cheese laces the crust (quesabirria-style crispy edges).

Optional skillet finish for crisp edges

Alternatively, after topping, finish each pizzetta in a hot cast-iron skillet over medium-high heat for 90–120 seconds per side to get a blistered, crisp underside and charred cheese lacing at the rim.

Fry the eggs

Melt butter (or heat oil) in a nonstick skillet over medium. Fry 6 eggs sunny-side up (or to your preferred doneness) — yolks slightly runny are ideal for brunch pizzettas. Season with a pinch of salt and pepper.

Top and garnish: Place a fried egg on each hot pizzetta. Scatter pickled red onions, chopped cilantro and crumbled queso fresco over the eggs and meat. Serve immediately with lime wedges, a small bowl (or ramekin) of warm reserved consommé for dipping and hot sauce on the side.

To serve quesabirria-style: dip a corner of the pizzetta into the consommé or pour a little consommé over the shredded meat before placing the egg for extra saucy, tender bites.