Ingredients

Method

1. 1

   Cut the chuck roast into large 2-3 inch cubes. Place the cubes in a large bowl.

2. 2

   Add oil, garlic powder, onion powder, smoked paprika, black pepper, cumin, ground cloves, and Slap Ya Mama seasoning to the bowl with the meat. Put on gloves and massage the seasonings thoroughly into every piece of meat. Set aside to marinate for as long as possible.

3. 3

   Peel and quarter one white onion. Quarter two tomatoes. Hold up the guajillo and de arbol chiles. Using scissors, cut off the stems and cut them open to remove the seeds. Chop the garlic cloves.

4. 4

   Heat a large pan over medium-high heat. Add the seasoned meat cubes and sear on all sides until a dark, caramelized crust forms. This step is crucial for developing flavor. Once seared, remove the meat from the pan.

5. 5

   Bring a large pot of water to a boil. Add the de-stemmed and de-seeded chiles, quartered onion, quartered tomatoes, and garlic cloves. Boil until all the ingredients are softened, about 10-15 minutes.

6. 6

   Using tongs, transfer the boiled vegetables and chiles into a blender. Add 1/2 cup of the boiling water, more garlic powder, smoked paprika, cumin, and Mexican oregano. Blend until completely smooth.

7. 7

   Place the seared meat into a slow cooker (Crockpot). Scrape all the flavorful bits and juices from the searing pan into the slow cooker. Pour the blended chile mixture over the meat. Add the beef broth and bay leaves. Stir to combine. Cover and cook on high for 6 hours, or until the meat is tender and falls apart easily.

8. 8

   Once cooked, remove the meat from the slow cooker and shred it using two forks. The meat should be extremely tender.

9. 9

   Heat a large non-stick pan over medium heat. Ladle some of the fat and broth (consommé) from the top of the slow cooker into the pan. Place a large flour tortilla in the pan, coating one side with the consommé. Flip the tortilla.

10. 10

    Sprinkle shredded cheese over the entire surface of the tortilla. Add a generous layer of the shredded birria meat, followed by chopped cilantro and diced white onion. Add another layer of shredded cheese on top.

11. 11

    Place a second tortilla on top of the fillings. Press down gently. Cook for 2-3 minutes until the bottom is golden and crispy and the cheese has melted. Carefully flip the "pizza" and cook the other side until golden and crispy.

12. 12

    Slide the birria pizza onto a cutting board or serving plate. Cut it into wedges like a pizza. Garnish with fresh cilantro and serve with lime wedges and a side of the consommé for dipping.