Use sturdy chips for best results. Keep consommé separate until serving. Birria can be made ahead for deeper flavor.
Irresistible Birria Nachos Bold Flavor Explosion
Crispy tortilla chips layered with tender shredded birria beef, melted cheese, and fresh toppings, served with rich consommé for dipping.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) dried oregano
1 teaspoon (5 g) smoked paprika
2 cups (480 ml) beef broth
1 cup (240 ml) crushed tomatoes
3 dried guajillo chilies
2 dried ancho chilies
3 cloves garlic
1 cup (150 g) chopped onion
1 tablespoon (15 ml) apple cider vinegar
12 ounces (340 g) tortilla chips
2 cups (200 g) shredded Monterey Jack cheese
2 cups (200 g) shredded cheddar cheese
½ cup (75 g) diced red onion
½ cup (75 g) diced tomatoes
¼ cup (15 g) chopped cilantro
1 jalapeño, sliced
1 cup (240 g) sour cream
1 cup (150 g) guacamole
Instructions
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Sear seasoned beef.
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Blend softened chilies with spices and broth.
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Simmer beef in sauce 3–3½ hours until tender.
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Shred beef and reserve consommé.
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Layer chips, beef, and cheese.
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Bake at 400°F (200°C) for 10–12 minutes.
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Add fresh toppings and serve with consommé.