Get ready to transform your nacho game with this birria-inspired creation. Gather your ingredients and prepare for a flavor experience that combines traditional Mexican stew with the casual appeal of loaded nachos. This recipe delivers maximum impact with straightforward techniques anyone can master.
Why This Recipe Works
- The slow-cooked birria develops deep, complex flavors that elevate simple tortilla chips beyond ordinary nacho territory
- Using the birria cooking liquid as a dipping sauce creates an interactive eating experience that keeps people coming back for more
- Layering the chips with cheese and meat ensures every bite contains the perfect balance of textures and flavors
- The combination of melted cheese, tender meat, and crispy chips satisfies multiple cravings simultaneously
- Customizable toppings allow each person to build their ideal nacho experience according to personal preferences
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 large white onion, roughly chopped
- 6 garlic cloves, peeled
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 6 cups beef broth
- 1/4 cup apple cider vinegar
- 1 bag (13 ounces) sturdy tortilla chips
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 1 lime, cut into wedges
- 1 avocado, sliced
- 1/2 cup Mexican crema
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Blender
- Baking sheet
- Cheese grater
- Strainer
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs
- Mixing bowls
Instructions
Prepare the Chili Base
Place the dried guajillo and ancho chilies in a medium bowl. Pour 2 cups of boiling water over the chilies and let them soak for 20 minutes until softened. Meanwhile, heat a large Dutch oven over medium-high heat. Add the beef chuck roast cubes and sear until browned on all sides, about 8-10 minutes total. Remove the beef from the pot and set aside. In the same pot, add the roughly chopped white onion and cook until translucent, about 5 minutes. Add the peeled garlic cloves and cook for 1 minute until fragrant. Transfer the soaked chilies (reserving the soaking liquid), cooked onions, and garlic to a blender. Add the ground cumin, dried oregano, ground cinnamon, and apple cider vinegar. Blend until completely smooth, adding some of the chili soaking liquid if needed to achieve a pourable consistency.
Cook the Birria
Return the seared beef to the Dutch oven and pour the blended chili mixture over the meat. Add the bay leaf and enough beef broth to just cover the meat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3 hours until the beef is fork-tender. Check the pot occasionally to ensure the liquid maintains a gentle simmer rather than a rolling boil. The meat should be completely submerged throughout cooking. After 3 hours, remove the bay leaf and discard. Use tongs to transfer the beef to a cutting board. Shred the meat using two forks, pulling against the grain. Return the shredded beef to the cooking liquid. Tip: For extra flavor, you can toast the dried chilies in a dry skillet for 30 seconds before soaking to enhance their natural oils.
Assemble the Nachos
Preheat your oven to 375°F. Spread half of the tortilla chips in a single layer on a large baking sheet. Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chips. Distribute half of the shredded birria meat over the cheese layer. Repeat with the remaining chips, cheese, and meat to create a second layer. Make sure the cheese coverage is even to prevent dry spots. The layering technique ensures every chip gets some cheese and meat. Place the baking sheet in the preheated oven and bake for 12-15 minutes until the cheese is completely melted and bubbly. Watch carefully during the last few minutes to prevent burning.
Prepare Toppings and Consommé
While the nachos bake, prepare your toppings. Chop the fresh cilantro leaves and stems finely. Dice the remaining white onion into small pieces. Slice the avocado and cut the lime into wedges. Transfer the Mexican crema to a small squeeze bottle or keep it in its container for drizzling. Strain 2 cups of the birria cooking liquid through a fine-mesh strainer into a small saucepan. This strained liquid becomes your consommé for dipping. Heat the consommé over medium heat until hot but not boiling. Tip: For extra creamy consommé, you can whisk in 1 tablespoon of the Mexican crema to the strained liquid before heating.
Serve Immediately
Remove the nachos from the oven when the cheese is fully melted and slightly golden around the edges. Immediately top with the chopped cilantro, diced onion, and avocado slices. Drizzle the Mexican crema over the top in a zigzag pattern. Serve the hot nachos directly on the baking sheet or transfer to a large platter. Place the lime wedges around the edges for squeezing. Serve the warm consommé in small bowls for dipping. Tip: For individual servings, assemble smaller portions on oven-safe plates and bake for 8-10 minutes until melted.
Tips and Tricks
For the crispiest nachos, spread your chips in a single layer rather than piling them high. This allows heat to circulate evenly, preventing sogginess. If you need to serve a crowd, consider baking multiple smaller batches rather than one giant tray. The chips stay crispier when they’re not overcrowded. When shredding your cheeses, avoid pre-shredded varieties as they contain anti-caking agents that can prevent smooth melting. Block cheese grated fresh will give you superior meltability and flavor.
If you’re short on time, you can prepare the birria up to three days in advance. The flavors actually improve when allowed to meld in the refrigerator. Simply reheat the meat and liquid before assembling your nachos. For a richer consommé, you can skim the fat from the top of the chilled birria liquid and use it to brush your tortilla chips before baking. This adds incredible flavor and helps the chips stay crisp under the toppings.
When selecting tortilla chips, choose thick, sturdy varieties that can hold up to the weight of the toppings without breaking. Thin, delicate chips will become soggy quickly. If you want to make your own chips, cut corn tortillas into quarters and fry at 350°F until crisp, then salt immediately after removing from the oil. For cheese distribution, mix your shredded cheeses together in a bowl before sprinkling to ensure even coverage of both varieties across the chips.
If your birria liquid seems too thin for good dipping, you can reduce it by simmering uncovered for an additional 20-30 minutes until it reaches your desired consistency. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the simmering liquid to thicken it slightly. For those who prefer spicier nachos, add sliced jalapeños to the cheese layer before baking, or offer hot sauce on the side for individual customization.
Recipe Variations
- For a chicken version, substitute 2 pounds of chicken thighs for the beef chuck roast. Reduce cooking time to 1.5 hours or until chicken shreds easily with a fork. Chicken birria has a lighter flavor profile that pairs well with pepper Jack cheese and fresh corn salsa as additional toppings.
- Create vegetarian birria nachos by replacing the meat with 2 pounds of sliced portobello mushrooms or jackfruit. Marinate the mushrooms in the blended chili mixture for 1 hour before roasting at 400°F for 25 minutes until tender. The mushrooms absorb the birria flavors beautifully while providing a meaty texture without the animal protein.
- Transform the dish into birria quesadillas by placing the shredded meat and cheese between two tortillas and cooking in a buttered skillet until golden and crispy. Serve with the consommé for dipping. This variation works well for individual servings and can be made ahead and reheated in the oven.
- For a breakfast twist, top the baked nachos with fried eggs and crumbled chorizo alongside the traditional birria meat. The runny egg yolk creates a rich sauce that complements the consommé dipping experience. Serve this version with strong coffee for a memorable brunch centerpiece.
- Make birria grilled cheese sandwiches by spreading the shredded meat between slices of sourdough bread with plenty of cheese, then griddling until golden. Dip the sandwiches in the warm consommé for the ultimate comfort food experience. This variation particularly appeals to children and those who prefer handheld foods over plated nachos.
Frequently Asked Questions
Can I make birria nachos ahead of time?
You can prepare components in advance but should assemble and bake just before serving. The birria meat and consommé can be made up to 3 days ahead and stored separately in airtight containers in the refrigerator. The cheese can be shredded 1 day in advance. However, assembling the nachos too far ahead will result in soggy chips as the moisture from the meat softens them. For best results, have all components ready and assemble when ready to bake and serve immediately.
What’s the best way to reheat leftover birria nachos?
Leftover assembled nachos don’t reheat well due to soggy chips, but you can repurpose the components. Store leftover birria meat, cheese, and toppings separately. To recreate the experience, spread fresh chips on a baking sheet, top with the leftover meat and cheese, and bake at 375°F until heated through. The consommé reheats well in a saucepan over medium heat. This method preserves the texture while minimizing food waste from your original preparation.
Can I use store-bought birria instead of making it from scratch?
Yes, many Mexican markets and some grocery stores now sell prepared birria that can save significant time. Look for birria that includes both the meat and cooking liquid. You’ll need approximately 4 cups of shredded meat with about 2 cups of liquid for the consommé. Taste the store-bought version first as salt levels vary widely. You may need to adjust seasoning or dilute the consommé with additional beef broth if it’s too intense. The quality of store-bought birria has improved dramatically in recent years.
What are good substitutions for the dried chilies?
If you cannot find guajillo or ancho chilies, use 2 tablespoons of chili powder combined with 1 teaspoon of paprika and 1/2 teaspoon of cayenne pepper for heat adjustment. Soak this spice mixture in 1/2 cup of hot water for 10 minutes before adding to the blender with the other ingredients. While the flavor profile will differ from traditional birria, it will still produce a delicious, complex sauce. For milder heat, reduce or omit the cayenne and increase the paprika.
How can I make this recipe spicier or milder?
For increased heat, add 1-2 dried arbol chilies to the chili soaking step, or include sliced fresh jalapeños in the cheese layer before baking. For milder versions, remove all seeds and membranes from the dried chilies before soaking, and use Monterey Jack cheese instead of pepper Jack. You can also reduce the amount of chilies by half and supplement with 1 additional tablespoon of paprika for color without significant heat. Always taste the sauce before adding to the meat and adjust seasoning accordingly.
Summary
These birria nachos combine tender shredded beef with melted cheese and crispy chips. The accompanying consommé dipping sauce elevates this beyond ordinary nachos. Perfect for game days or gatherings, this recipe delivers restaurant-quality results with approachable home cooking techniques.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
