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.
STEP 2: 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.
STEP 3: 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.