Savor the Flavor Birria Nachos: Discovering the Delight of Birria Nachos

Ingredients

• 1 lb beef chuck roast
• 2 cups beef broth
• 3 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 bag tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1 cup diced tomatoes (fresh or canned)
• 1 whole avocado, sliced
• 0.5 cup sour cream
• to garnish fresh cilantro, chopped
• to serve lime wedges

Instructions

1. Start by preparing the birria: In a medium pot, combine the guajillo and ancho chilies. Pour in enough hot water to cover them and let them soak for about 15-20 minutes until softened.
2. In a blender, combine the softened chilies, beef broth, onion, garlic, cumin, oregano, smoked paprika, salt, and pepper. Blend until you have a smooth sauce.
3. In a slow cooker, place the beef chuck roast and pour the chili sauce over it. Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender and shreds easily.
4. Once cooked, shred the beef with two forks and mix it back with the sauce in the slow cooker.
5. Preheat the oven to 350°F (175°C).
6. On a large baking sheet, spread a layer of tortilla chips. Top with half of the shredded birria meat, followed by half of the shredded cheese.
7. Add another layer of tortilla chips, remaining birria, and top with the rest of the cheese.
8. Bake in the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and top with diced tomatoes, avocado slices, and a drizzle of sour cream.
10. Garnish with fresh cilantro and serve immediately with lime wedges on the side.