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Nachos

Birria Nachos

These Birria Nachos are easy to make with homemade Mexican birria de res, lots of melty cheese, and fresh pico de gallo—the perfect way to use up leftover birria!
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Prep Time 10 minutes
Cook Time 10 minutes
3 hours
Total Time 3 hours 20 minutes

Ingredients
  

  • FOR THE BIRRIA:
  • 5 ancho peppers
  • 5 guajillo peppers
  • 2 –3 chiles de árbol optional, for spicier
  • 1 tablespoon vegetable oil
  • 1 large white onion chopped
  • 3 large tomatoes chopped
  • 5 cloves garlic chopped
  • 1 tablespoon Mexican oregano
  • 1 tablespoon sea salt or to taste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • ½ cup apple cider vinegar
  • 2 large roasted tomatoes chopped
  • 4 cups beef stock separated
  • 4 pounds boneless beef chuck or beef shank, brisket, or lamb shoulder
  • FOR THE NACHOS:
  • 13 ounces thick tortilla chips 1 typical bag
  • 3 –4 cups shredded Mexican cheese Oaxaca, Chihuahua, Monterey Jack, or pepper jack
  • 2 cups shredded birria meat
  • 1 cup birria consomé
  • Pico de gallo and other toppings to taste

Instructions
 

  • MAKE THE BIRRIA SAUCE:
  • Heat a large dry pan over medium heat and toast the dried peppers 1–2 minutes per side, until the skins darken. Transfer to a bowl, cover with hot water, and steep 20 minutes until softened.
  • In the same pan, heat the oil over medium heat. Add the onion and tomatoes and cook 5 minutes to soften. Add the garlic and cook 1 minute more.
  • Add the cooked onion, tomatoes, and garlic to a food processor. Add the softened chilies (reserve the soaking liquid).
  • Add the seasonings, vinegar, and 1 cup beef stock. Process until smooth, thinning with reserved soaking liquid if needed. Strain if desired.
  • MAKE THE BIRRIA:
  • Cut the beef into large chunks and place in a large bowl. Pour the sauce over the meat and rub it in. Cover and marinate in the refrigerator at least 2 hours (overnight is better).
  • Add the meat with all the marinade, the chopped roasted tomatoes, and the remaining 3 cups beef broth to a large pot. Cover and cook over medium heat about 3 hours, until fork-tender and easy to shred. (Or slow cook on high 3–4 hours / low 6–8 hours.)
  • Shred the meat with forks. Reserve most of the consomé for serving. You'll need 2 cups meat and 1 cup consomé for the nachos.
  • MAKE THE NACHOS:
  • Preheat oven to 350°F.
  • Layer the tortilla chips on a large baking sheet. Spread 2 cups birria meat evenly over the chips. Top evenly with the shredded cheese.
  • Bake 10 minutes, until the cheese is melted and gooey.
  • Remove from the oven, top with pico de gallo and your favorite toppings, and serve with warm consomé for dipping.

Notes

Leftover birria: Skip the cooking steps and use leftover birria—just assemble and bake (about 20 minutes).
Cheese: Any melty cheese works; use pepper jack for more heat.
Storage: Assembled nachos keep covered in the fridge 2–3 days (chips will soften); rewarm in the oven. Birria alone keeps 5 days refrigerated or up to 6 months frozen.
Slow cooker / Instant Pot: Cook on high 3–4 hours or low 6–8 hours until fall-apart tender.