Birria Nachos: The Fusion of Crunch, Spice, and Comfort

In recent years, birria has gone from a regional Mexican delicacy to a viral sensation, thanks to the rise of birria tacos, birria ramen, and now—birria nachos. Traditionally hailing from the state of Jalisco, birria is slow-cooked in a rich broth made from dried chiles, spices, and aromatics. The meat is tender and juicy, perfect for shredding and layering over nachos.

The real magic of birria lies in its consomé—a spiced broth served on the side or drizzled over the dish for extra flavor. When you incorporate consomé into your nachos, you’re not just topping chips with meat—you’re creating an experience.

Why Birria Nachos Work So Well

Birria nachos work because of balance:

1. Crispy chips balance the softness of braised meat.
2. Melted cheese provides richness and ties everything together.
3. Fresh toppings, such as onions, cilantro, and lime juice, add brightness and contrast.
4. And if you add a drizzle of consomé or serve it on the side for dipping? Pure bliss.

Ingredients You’ll Need

To make birria nachos, you’ll start by creating the birria itself. This can be done in a slow cooker, Dutch oven, or Instant Pot, depending on your preference.

For the Birria:

• 3 lbs beef chuck roast (or short ribs, oxtail)
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 chipotle peppers in adobo sauce
• 1 onion, quartered5 cloves garlic
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp cinnamon
• 3 whole cloves
• 2 bay leaves
• Salt & pepper to taste
• 1 tbsp vinegar
• 4 cups beef broth
• 1 tbsp tomato paste or 2 medium tomatoes

For the Nachos:

• 1 large bag of sturdy tortilla chips
• 2 cups shredded cheese (Mexican blend, Monterey Jack, or Oaxaca)
• ½ cup diced white onion
• ½ cup chopped fresh cilantro
• 1 jalapeño, sliced
• 1 avocado, diced (optional)
• Lime wedges
• Sour cream or Mexican crema
• Pickled red onions (optional)

Step 1: Prepare the Chiles

• Remove stems and seeds from guajillo and ancho chiles.
• Toast them lightly on a skillet until fragrant (10–15 seconds on each side).
• Soak in hot water for 10 minutes until softened.

Step 2: Make the Birria Adobo

• In a blender, add softened chiles, chipotles in adobo sauce, garlic, onion, tomato paste (or fresh tomatoes), cumin, oregano, cinnamon, cloves, vinegar, and a pinch of salt. Add a bit of the soaking liquid to blend smoothly.

Step 3: Cook the Birria

• Slow Cooker/Dutch Oven:Season beef with salt and pepper.Sear in a skillet or pot until browned on all sides.
• Transfer to a slow cooker or Dutch oven.
• Pour adobo over the meat, add beef broth and bay leaves.
• Cook on low (in a slow cooker) for 8 hours, or simmer covered in the oven at 300°F for 3–4 hours, until the meat is fork-tender.

Instant Pot:

• Use the sauté function to brown the meat.
• Add adobo sauce, beef broth, and bay leaves.
• Cook on high pressure for 45 minutes, then perform a natural release for 15 minutes.
• Once done, remove the meat, shred it, and return it to the consomé to soak up all the goodness.

Step 4: Assemble the Nachos

• Preheat oven to 400°F.On a large sheet pan, spread out a layer of tortilla chips.
• Top with shredded birria, then sprinkle generously with cheese.
• Bake for 8–10 minutes, until cheese is melted and bubbly.
• Remove from the oven and add toppings, such as onions, cilantro, jalapeños, avocado, crema, or sour cream.
• Optional: Drizzle a little consomé over the top or serve it on the side for dipping.

Tips

1. Use Sturdy Chips

   Thin chips will get soggy fast. Opt for restaurant-style or homemade tortilla chips that can withstand the meat and cheese.

2. Double Layer

   Want next-level nachos? Create layers: chips, birria, cheese, repeat. This ensures every bite has a bit of everything.

3. Cheese Matters

   Oaxaca cheese melts beautifully, offering a creamy texture. Monterey Jack is a solid choice if Oaxaca isn't available. Avoid pre-shredded cheese, which often contains anti-caking agents.

4. Add Pickled Elements

   Pickled red onions or jalapeños cut through the richness and add zip.

5. Make-Ahead Friendly

   You can make the birria a day in advance. It gets better after resting overnight. Just reheat and build your nachos when ready.

Serving Suggestions

Nacho Birria is excellent on its own but even better with sides or drinks. Here are a few pairing ideas:

1. Sides: Mexican street corn (elote), refried beans, or a crisp cabbage slaw.
2. Drinks: Agua fresca, micheladas, or lime margaritas.
3. Extras: Serve with lime wedges, hot sauce, and extra consomé for dipping.

Variations to Try

Birria nachos are a blank canvas for creativity. Here are some fun twists:

1. Birria Chicken Nachos: Use chicken thighs instead of beef for a lighter twist.
2. Loaded Birria Fries: Swap out chips for crispy fries or tater tots.
3. Birria Totchos: Tater tot nachos topped with birria are the next big thing.
4. Birria Breakfast Nachos: Add scrambled eggs and queso for a morning-after masterpiece.

Storing & Reheating Leftovers

Nachos don't always store well once assembled, but you can prep smart:

• Store birria and consomé separately from chips and toppings.
• Reheat meat in its broth to keep it moist, then rebuild nachos when you're ready to eat.
• If you have leftover assembled nachos, reheat them in a 375°F oven for 10–12 minutes to revive some of the crunch.

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