These birria nachos are loaded with slow braised shredded beef, melted cheese, cilantro, pickled onions, then drizzled with a homemade chipotle sour cream and fresh Pico de Gallo.
They are smokey, cheesy, juicy, and exploding with flavor.
One bite of these birria nachos and you will be hooked. Flavorful, tender beef in adobo sauce, layered in between crispy tortilla chips and served with some spruced up fixings.
If you are looking for a new way to enjoy nachos, you have got to try this recipe. I promise you won't be disappointed!
For more delicious appetizers, try my Ahi Tuna Nachos and Fried Pickle and Ranch Dip.
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Why You Will Love This Recipe
- Slow cooked beef- These birria nachos are topped with the most flavorful and tender beef. The beef is shredded and literally melts in your mouth.
- Crispy tortilla chips- There is nothing like homemade tortilla chips. They are extra crispy which allows them to hold up to all the juicy meat.
- Great for gatherings- Nachos are the ultimate appetizer! They are rich and hearty and will feed a lot of guests.
- Full of flavor- These nachos have a combination of smokey, tangy, sweet, and spicy flavors. They all compliment each other perfectly.
Ingredient Notes
- Shredded (Birria) Beef- You can find my recipe here. It yields a lot of meat, which makes these nachos a perfect way to use up any leftovers.
- Shredded cheese- I use Monterey Jack, but you can also use Pepper Jack, Cheddar or a combination of cheeses.
- Tortilla chips- I fry my own, but you can certainly use store bought chips. Just make sure they are thick enough to hold all the fixings.
- Onions- I use one red onion and pickle it in a simple vinegar solution.
- Chipotle- I add two whole peppers into the sour cream mixture. If you want it more spicy, feel free to add more.
- Sour cream- You can use full fat or reduced fat in this recipe.
- Mayo- You can use original or an olive oil based mayonnaise.
- Additional nacho toppings- I added Pico de Gallo, fresh cilantro, and lime wedges. But you can use your favorites!
Step By Step Instructions
STEP 1: Shred Birria. Once you have finished cooking the birria, shred by using two forks. Spoon sauce over the meat to keep it moist. Set aside.
STEP 2: Make pickled onions. Peel red onion and slice thin, about ¼" thick. Place onions inside mason jar. Then, add peppercorns and garlic clove.
Heat vinegar, sugar, and, salt. Once it comes to a slow simmer, pour over onions. Let cool at room temperature. They are ready to use once they turn a bright pink color, about 1 hour.
STEP 3: Make chipotle sour cream. Inside a food processor, combine sour cream, mayonnaise, chipotle peppers, garlic, lime juice, and salt. Blend until sauce in smooth.
Next, place inside Ziplock bag or squeeze bottle. Refrigerate until ready to use.
STEP 4: Prepare tortilla chips. Heat oil to 350° (I used about 2 cups of canola oil to fry 1 package (10 count) of corn tortillas. Cook until golden brown. Then, drain onto a paper towel and sprinkle generously with salt.
This step is optional. You can all so use store bought tortilla chips, as long as they are thick enough to hold all the toppings. I would suggest using about 8 cups of tortilla chips.
STEP 5: Assemble nachos. Line baking pan with parchment paper. Place one layer of tortilla chips, followed by half of the cheese. Then, top with shredded birria meat. Repeat with a second layer.
STEP 6: Bake nachos. Preheat oven to 350°. Place nachos inside oven and bake for 8-10 minutes or until the cheese is completely melted and gooey.
STEP 7: Add toppings. Once the nachos are finished baking, add pickled onions, Pico de Gallo, cilantro, and drizzle chipotle sour cream on top. Add lime wedges on the side.
Serve immediately while they are hot.
Expert Tips
Use thick tortilla chips so they will hold up to all the toppings without falling apart or getting soggy too quickly.
Shred your own cheese. It melts so much more smoothly than using pre-grated cheese, which has starches to prevent it from clumping inside the bag.
If time permits, make the birria the day before. It allows all the flavors to really seep into the meat. Just reheat over the stove or inside a microwave on the day you plan to make your nachos.
Place the shredded cheese onto the chips first. Since the birria absorbs a lot of liquid, adding the cheese first creates a barrier so the chips do not get soggy.
Divide the chips, cheese, and meat into two layers. This will help evenly distribute all the ingredients over the chips.
FAQ
Yes, you can! I actually recommend it. The birria can be made several days in advance. It not only allows the flavors to develop inside the meat, but also cuts back on time.
Absolutely! Just make sure the chips are sturdy enough to handle the weight of all the toppings. Save the thin and light chips for salsa. Hearty and heavy chips are best for these nachos.
My favorite is Monterey Jack. It melts absolutely beautifully. But you can also add some Cheddar, Pepper Jack, or even use a combination of cheeses for your nachos.
Storing
Store any leftover birria nachos inside an airtight container or Ziplock freezer bag. Place them inside the refrigerator for up to 3 days.
Reheating nachos call be challenging as many of the chips are probably soggy. But, you can absolutely reheat any leftovers you have inside the oven or air fryer. Add extra cheese or shredded beef if some of the chips are bare.
Try to remove cold ingredients, like the cilantro and Pico de Gallo and refresh them with any leftover toppings you may have once they come out of the oven.
Other Appetizers To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me on Pinterest for more delicious family recipes.
📖 Recipe
Birria Nachos
Ingredients
Birria
- 2 cups Recipe Birria shredded
Pickled Onions
- 1 Red onion peeled, sliced thin
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoon White granulated sugar
- 1 tablespoon Salt
- 2 cloves Fresh garlic whole
- ½ teaspoon Black peppercorns
Chipotle Sour Cream
- 1 cup Sour cream full-fat
- 2 tablespoon Mayonnaise
- 2 Chipotle peppers in adobo sauce
- 1 Garlic clove
- 2 tablespoon Fresh lime juice
- ½ teaspoon Salt
Tortilla Chips
- 10 Corn tortillas cut into triangles
- Oil for frying nachos
Toppings
- 2 cups Monterey Jack shredded
- Cilantro
- Pico de Gallo
- Lime wedges
Instructions
Birria
- Once you have finished cooking the birria, shred by using two forks. Spoon sauce over the meat to keep it moist. Set aside.
Pickled Onions
- Peel red onion and slice thin, about ¼" thick. Place onions inside mason jar. Add peppercorns and garlic clove.
- Heat vinegar, sugar, and salt. Once it comes to a slow simmer, remove from heat and pour over onions. Let cool at room temperature. They are ready to use once they turn a bright pink color, about 1 hour.
Chipotle Sour Cream
- Inside a food processor, combine sour cream, mayonnaise, chipotle peppers, garlic, lime juice, and salt. Blend until sauce in smooth. Place inside Ziplock bag or squeeze bottle. Refrigerate until ready to use.
Tortilla Chips (optinal)
- Heat oil to 350° (I used about 2 cups of canola oil to fry 1 package (10 count) of corn tortillas. Cook until golden brown. Drain onto a paper towel and sprinkle generously with salt. This step is optional. You can all so use store bought tortilla chips, as long as they are thick enough to hold all the toppings.
Assembly
- Preheat oven to 350°. Line baking pan with parchment paper. Place one layer of tortilla chips, followed by half of the cheese. Top with shredded birria meat. Repeat with a second layer.
- Place nachos inside oven and bake for 8-10 minutes or until the cheese is completely melted and gooey.
- Once the nachos are finished baking, add pickled onions, Pico de Gallo, cilantro, and drizzle chipotle sour cream on top. Add lime wedges on the side.Serve immediately while they are hot.
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