INSTRUCTIONS:

1. Prepare the Birria:

• Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.

• Season the beef chuck roast with salt and pepper.

• Sear the beef chunks on all sides until browned (about 5-7 minutes). Remove and set aside.

• In the same pot, add diced onion and sauté for 3-4 minutes until soft.

• Pour in the 10 oz can of ¡Chida! Awesome Comida Cooking Sauce and 1 cup of water or beef broth

• Add the browned beef back into the pot

• Bring the mixture to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, until the meat is tender and can be shredded easily with a fork.

2. Shred the Meat:

• Once the meat is tender, remove it from the sauce and shred it using two forks.

• Skim off any excess fat from the sauce if necessary. Save the sauce to use as a birria dip for the pizza.

3. Prepare the Pizza:

• Preheat your oven to 475°F (245°C) or according to your pizza dough instructions.

• Roll out your pizza dough on a lightly floured surface to your desired thickness.

• Transfer the dough to a pizza stone or baking sheet.

4. Assemble the Pizza:

• Spread a thin layer of the reserved birria sauce over the pizza dough as the base.

• Evenly distribute the shredded birria meat over the pizza.

• Sprinkle with shredded mozzarella cheese and Oaxaca cheese (if using).

5. Bake the Pizza:

• Place the pizza in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

6. Garnish and Serve:

• Once the pizza is out of the oven, garnish with fresh cilantro.

• Serve with lime wedges and small bowls of the reserved birria sauce for dipping.