Birria Nachos
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.
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.
Nutrition
Calories: 475kcalCarbohydrates: 31gProtein: 20gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 58mgSodium: 1743mgPotassium: 205mgFiber: 4gSugar: 7gVitamin A: 538IUVitamin C: 4mgCalcium: 369mgIron: 1mg
Tried this recipe?Let us know how it was!