Pizza Birria

Birria Directions:

1. Soak the dried chilies in hot water for 20 minutes until softened.
2. Blend the soaked chilies with the onion, garlic, tomato, broth, and spices until smooth.
3. Strain the sauce and pour it over the goat.
4. Cover and cook until the goat is fall-apart tender (about 45–60 minutes in a pressure cooker).
5. Shred the meat and set aside.

Pizza Directions:

Roll out your pizza dough and top it with Mexican cheese and mozzarella. Add the shredded birria meat evenly over the top. Bake until the crust is golden and the cheese is melted and bubbly. When it comes out of the oven, add sliced jalapeños on top. Serve with consommé for dipping, and finish with fresh cilantro and diced white onion.