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Hello, this is Chef John from foodwishes.com with beef quesabiberia pizza. That's right. I'm going to show you how to enjoy everybody's favorite taco in pizza form. And if you make this, and you really should, it's going to be very, very hard to go back to eating pizza that's not dipped in a spicy consmé. And now that I've given you that little bit of a friendly warning, let's go ahead and get started by putting together our beef birya, which starts by sautéing some onion and ginger and a little bit of olive oil over mediumigh heat. And we'll go ahead and add our salt at this point, which helps these onions soften up a little bit quicker. And after we cook that for a couple
minutes or until they start to turn translucent, we'll go ahead and add our garlic. And then spice this up, which is going to include some chili powder. And I use guajillo, but any chili powder will do. We'll also toss in some freshly ground black pepper, some oregano, some ground cumin, a little bit of cinnamon, and we'll finish up with a little touch of ground clove. And then what we'll do is give that a stir. And we'll sauté this for about 1 minute just to sort of wake everything up. And once that's been accomplished, we'll go ahead and add our tomatoes. And I'm using one can of fire roasted crushed tomatoes, but any tomato product will work, including fresh tomatoes if you have them. And then
we'll also add a big splash of water that we'll use to rinse out the can the tomatoes came in. At which point, we'll toss in a couple bay leaves. And we'll give everything a stir. And that pot is now ready for our beef. And for this, we're going to want to use a couple pounds of beef chuck, which we always every time want to cut up ourselves. And as usual, we will start our cuts wherever there's some natural separation in the muscle. And once we've cut through those, we'll go ahead and cut this up into about two inch pieces or a give or take. Beef biria is not an exact science, but we do want to try to get them as uniform as we can. So everything cooks at about the same rate. And once we do have that cut up as shown, we can
add it directly to the pot. I know you thought we were going to brown it first, but traditionally that is not done. And then I'm going to add some carrot and celery to this, which is optional, but I do think it helps improve the flavor of the consmé. And then as far as the rest of the ingredients go, we will add some white vinegar and some honey before we pour in the best quality beef broth we can find. Okay, if you can use a beef bone broth, that's even better. And what we'll do is stir everything together. And then we'll wait for this to come to a simmer. And once it does, we will cover it, reduce our heat to low, and we'll let this simmer for 1 and 1/2 hours, which is not going to be long
enough to get it tender. But that's okay because after 1 and 1/2 hours, what we'll do is uncover it and we'll give it a stir. And then we'll let it continue to simmer gently on low for another hour and a half or so. And by doing the second half of the cooking with the cover off, our sauce is going to reduce down and thicken up nicely. Oh, by the way, while this is simmering, we can skim some of that fat off the top, which I did. And if you do, do not discard it since I'm going to show you how we can use that when we move into pizza production. But anyway, like I said, we'll let that simmer for about an hour and a half or longer until our meat is tender, as tested with a fork. And once
we're sure it's tender, and right here I was, we will grab a slotted spoon and remove the meat from the pot. And then we'll set that aside and let it cool and reserve it until we need it. And that's it for the beef biria component of our pizza. And we'll move on to the second component, which is going to be our pizza sauce, which is simply this reduced thickened sauce in the pot. So we will ladle out about a cup and a half of that, and we'll reserve that until needed. And we'll move on to the third component coming out of this pot, which is our consmé, which is going to be the remaining sauce thinned out with some extra beef broth. And once we add that in and give everything a stir, we will
let this simmer for about 10 or 15 minutes, adjusting with more broth if we want, right? Some people like this thick and saucy, and then other people like me prefer it kind of thin, closer to an actual consmé. So that is going to be up to you. I mean, you are after all the bossity of your viscosity. And once those three components are done, we can start making pizza, which for each one starts with 8 ounces of prepared pizza dough, which we will press and stretch out to a circle about 12 in across. And I'll include the pizza dough in the written recipe, but you've seen me make that dozens of times, and it's super easy. And I know most of you are going to buy your pizza dough ready anyway. But regardless, once that's
shaped, we will transfer it onto a cornmeal line baking sheet, which will prevent it from sticking and give the bottom a nice texture. And also, it's a little bit of an homage to the corn and the tortillas used for the tacos. And once that's panned, we'll spread over some sauce. As usual, being careful not to put on too much. And because we need a nice crust handle for dipping, we want to leave at least a/ inch unsaued around the outside. Around the outside. And then next up, we will scatter over our grated cheese. And I'm using a combo of half mozzarella, half Monterey Jack, which, not to brag, was actually a Hatch chili jack. And then next up, to help balance the richness,
I'm going to do two kinds of pickle peppers, some pepper chini, as well as some pickled red Fresno. But of course, use any kind of peppers you want, or don't put any on at all. And then once our pizza's been peppered, we'll go ahead and tear apart and place on some beef. And I'm going to be pretty generous here, but I know beef is not cheap. So, the good news is even if you put half the amount I'm using, you are still going to have an amazingly delicious pizza. And then for a final touch, do you remember that fat we skimmed off the top that I told you not to throw away? We will heat that up until it's brushable. And we will brush the crust, which is going to give this more flavor and a more beautiful color.
And then I'm also going to brush some onto the beef for again some additional flavor, but also so the edges of the beef kind of crisp up a little bit. And that's it. Our pizza is now ready to pop into the upper center of a 500°ree oven for about 12 minutes or until it looks like this. And we could, if we want, slice this up and start eating since the crust is cooked through, but it's going to be kind of pale and not super crispy. So, let me show you a great home hack for getting a more professionally finished crust, which is to put this pan right over a flame. And we will toast the bottom of this crust for a minute or two while we move it around and give it the occasional spin. And what this
achieves is getting the same kind of texture on the bottom of your crust that you'd get if you used a pizza stone and let it preheat in an oven for like an hour, except this is way easier and faster. So, while optional, I pretty much do this every time. And that's it. To finish this off, I'm going to brush on a little more birya fat onto my beef. And then garnish with some finely diced fresh white onion, as well as a generous scattering of torn cilantro leaves. And we'll go ahead and transfer that onto a cutting board. And for a pizza this size, I'm going to cut it into six slices. And by the way, all the recipe amounts are going to make at least four of these, right? Maybe more. And then,
as promised, we'll serve this next to some hot consame, which I strained, but you really don't have to. And we'll finish with some fresh lime in case folks want to squeeze that over. And that's it. Our beef quesabiria pizza is ready to enjoy. And I was so excited I blocked the camera grabbing that first slice. But anyway, that, my friends, was every bit as amazing as I thought it would be. Okay, I would have been more than happy just eating the pizza, but that we also get to dip it in that rich spicy consmé just takes us to a place where pizza never goes. And if you want to make your fancy high hydration extra bubbly pizza crust, go ahead. But honestly, for this kind of pizza, a good
old-fashioned sturdy bowl crust works even better. Oh, and if you have any leftover beef birya, may I suggest you boil some spaghetti and treat yourself to some beef biria bolognese. Oh yeah, that would be good. But whether you end up with leftovers or not, I thought this really was fantastic. And I really do hope you give it a try soon. So, please follow the links below for the ingredient amounts, a printable written recipe, and much more info as usual. And as always enjoy. Lord.
