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Birria Nachos Recipe

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4.1 from 57 reviews

These birria nachos are a decadent and flavorful fusion dish featuring slow-braised shredded beef, melted Monterey Jack cheese, and vibrant toppings like pickled onions, cilantro, and fresh Pico de Gallo. Finished with a smoky chipotle sour cream drizzle, these nachos are perfect for sharing and bursting with bold, juicy, cheesy goodness.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Birria

  • 2 cups Recipe Birria, shredded

Pickled Onions

  • 1 Red onion, peeled, sliced thin
  • 1 cup White vinegar
  • 1 cup Water
  • 2 Tbsp White granulated sugar
  • 1 tbsp Salt
  • 2 cloves Fresh garlic, whole
  • 1/2 tsp Black peppercorns

Chipotle Sour Cream

  • 1 cup Sour cream, full-fat
  • 2 tbsp Mayonnaise
  • 2 Chipotle peppers in adobo sauce
  • 1 Garlic clove
  • 2 tbsp Fresh lime juice
  • 1/2 tsp Salt

Tortilla Chips

  • 10 Corn tortillas, cut into triangles
  • Oil for frying nachos (about 2 cups canola oil)

Toppings

  • 2 cups Monterey Jack cheese, shredded
  • Cilantro for garnish
  • Pico de Gallo
  • Lime wedges

Instructions

  1. Prepare the Birria: After cooking the birria, shred the beef using two forks. Spoon some of the braising sauce over the shredded meat to keep it moist and flavorful, then set aside.
  2. Make Pickled Onions: Peel and thinly slice the red onion about 1/4 inch thick. Place the onions in a mason jar along with whole garlic cloves and black peppercorns. In a small pot, heat white vinegar, water, sugar, and salt until it reaches a slow simmer. Remove from heat and pour the hot brine over the onions. Allow to cool to room temperature and let the onions pickle until they turn bright pink, about 1 hour.
  3. Prepare Chipotle Sour Cream: In a food processor, combine full-fat sour cream, mayonnaise, chipotle peppers in adobo sauce, garlic clove, fresh lime juice, and salt. Blend until smooth and creamy. Transfer the sauce to a squeeze bottle or Ziplock bag and refrigerate until ready to use.
  4. Make Tortilla Chips (Optional): Heat canola oil in a deep pan or fryer to 350°F (175°C). Fry the corn tortilla triangles in batches until golden brown and crisp, about 1-2 minutes per batch. Remove and drain on paper towels, then season with salt. Alternatively, use thick store-bought tortilla chips able to hold toppings.
  5. Assemble Nachos: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper. Arrange a single layer of tortilla chips on the pan and sprinkle half of the shredded Monterey Jack cheese over them. Add a layer of shredded birria beef on top. Repeat with another layer of chips and the remaining cheese and meat.
  6. Bake Nachos: Place the assembled nachos in the preheated oven and bake for 8-10 minutes until the cheese is fully melted and gooey.
  7. Add Toppings and Serve: Remove the nachos from the oven. Top with pickled onions, fresh Pico de Gallo, and chopped cilantro. Drizzle the chipotle sour cream generously over the nachos. Serve immediately with lime wedges on the side for squeezing.

Notes

  • You can use store-bought tortilla chips if preferred, but ensure they are thick to hold the toppings without becoming soggy.
  • Pickled onions can be made in advance and stored in the refrigerator for up to a week.
  • Adjust the number of chipotle peppers in the sour cream to control the heat level according to your taste.
  • Leftover birria meat works great for these nachos, making this a fantastic way to repurpose delicious braised beef.
  • For a quicker option, omit homemade tortilla chips and use sturdy store-bought ones.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/birria-nachos-recipe/