These birria nachos are easy to make with homemade Mexican birria de res, lots of melty cheese, and pico de gallo, perfect for leftover birria.
Birria Nachos Recipe
It's time for a big platter of Birria Nachos, my friends. Would you care to join me?
We're going nacho crazy here, and we love it. Nachos are the perfect spicy food lover's appetizer, as you can load up your tortilla chips with layers and layers of all sorts of spicy goodness.
This particular recipe layers crispy corn tortilla chips with homemade birria de res, which is a highly flavorful shredded Mexican beef simmered in chili sauce. It's all topped with melty Mexican cheeses, then topped with pico de gallo.
You're going to love it. This recipe is perfect for leftover birria, which is usually made in a large batch. I always have leftovers when I make it. I'm including my birria recipe here, though, for your perusal.
Let's talk about how to make birria nachos, shall we?
Birria Nachos Ingredients
- FOR THE BIRRIA RECIPE
- Dried Chilies. Ancho peppers, guajillos, and optional chile de arbol for a bit of extra spiciness.
- Vegetable Oil. For cooking.
- Vegetables. Onion, tomato, garlic.
- Seasonings. Mexican oregano, cinnamon, cumin, ground ginger, salt and black pepper.
- Liquids. Apple cider vinegar, beef stock.
- Beef Chuck Roast. You can use other cuts of beef, such as beef cheek (very popular), brisket, or shank. Or, consider lamb or goat, which are more traditional.
- FOR THE BIRRIA NACHOS
- 2 Cups Birria + 1 Cup Birria Consome. You won't use the entire batch of your homemade Mexican birria for the nachos. Reserve the rest for a later use.
- Tortilla Chips. Use your favorite store bought brand for an easy recipe.
- Shredded Cheese. Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc.
- Nacho Toppings. I'm using my homemade pico de gallo recipe for this, plus hot sauce and spicy chili flakes. Use your favorites.
How to Make Birria Nachos - the Recipe Method
MAKE THE BIRRIA SAUCE
Soften the Dried Peppers. Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
Onions, Tomatoes, and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook another 1 minute, stirring.
Food Processor. Add the cooked onion, tomatoes and garlic to a food processor.
Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
Spices and Process. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
MAKE THE BIRRIA
Cut the Beef. Cut the beef into large chunks and add to a large bowl.
Marinate. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
Cook Low and Slow. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours on the stove top, or until the meat is fork tender and easy to shred. It should be fairly saucy.
You can also use your slow cooker or Instant Pot - cook on high for 3-4 hours, or on low for 6-8 hours, or until the meat is fall-apart tender.
Shred the Beef. Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
MAKE THE BIRRIA NACHOS
Prep the Oven. Preheat oven to 350 degrees F.
Layer the Nachos. Layer the tortilla chips onto a large baking sheet. Spread the cooked birria meat evenly over the tortilla chips. Top evenly with the shredded cheeses.
Bake the Nachos. Bake the nachos tray for 10 minutes, or until the cheeses are nicely melted and gooey.
Top the Nachos. Remove from heat, top with your favorite toppings, and serve.
Boom! Done! Your birria nachos are ready to serve. Easy enough to make, isn't it? Make these at your next party. Your guests will love you!
Recipe Tips & Notes
- For more tips and notes on how to make birria de res, check out my Mexican Birria Recipe.
- You can skip the cooking time for this recipe and use leftover birria instead. Leftover birria is perfect for nachos!
- Cheese Options. Any melty cheese will work to make quesadillas. I prefer a Mexican blend for this recipe, but you can use others like cheddar, Monterey jack, spicy pepper jack, mozzarella, or your favorites.
Great Nacho Toppings
Try some of these delicious topping ideas for your nachos!
Storage
Nachos can be fully covered with plastic wrap and kept in the refrigerator for 2-3 days. Warm them in the oven to enjoy them again. Note that the tortilla chips can get soggy from the birria meat.
The birria itself can be store in the refrigerator in a sealed container for up to 5 days. Or, freeze it in freezer containers for up to 6 months.
That's it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Hungry for More Birria?
Try Some of My Other Nachos Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Birria Nachos Recipe
Ingredients
FOR THE BIRRIA RECIPE
- 5 ancho peppers
- 5 guajillo peppers
- 2-3 chiles de arbol 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 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder.
FOR THE BIRRIA NACHOS
- 13 ounces thick tortilla chips 1 typical bag
- 3-4 cups shredded Mexican cheese Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc
- Toppings. Homemade pico de gallo, or use chopped jalapeno, tomato, and onion, hot sauce. Add your favorites, like avocado or guacamole, chili flakes, sour cream, fresh lime juice, chopped cilantro.
Instructions
MAKE THE BIRRIA SAUCE
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
MAKE THE BIRRIA
- Cut the beef into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
- Shred the meat with forks to your preference. Reserve most of the birria sauce (consome) for serving. NOTE: At this point, you only need 2 cups of the shredded birria meat and 1 cup of the birria consome/sauce. Reserve the leftovers and refrigerate or freeze to enjoy for another meal.
MAKE THE BIRRIA NACHOS
- Preheat oven to 350 degrees F.
- Layer the tortilla chips onto a large baking sheet.
- Spread the cooked birria meat evenly over the tortilla chips.
- Top evenly with the shredded cheeses.
- Bake the nachos tray for 10 minutes, or until the cheeses are nicely melted and gooey.
- Remove from heat, top with your favorite toppings, and serve!
Nutrition Information
Ramya says
Cant wait to make this soon for me can i use vegetable broth / mushrooms and vegan cheese cant wait to try this in my air fryer at home i never had birria nachos before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.