Go Back
Birria has deep-seated roots in the culinary traditions of Jalisco, Mexico, where it originated as a traditional stew made from goat meat. This dish was typically prepared for special occasions, such as weddings and festivals, and was celebrated for its robust flavors, which came from a blend of spices and chilies. Over the years, birria evolved, and its preparation methods diversified, leading to various regional interpretations. In modern gastronomy, birria has transcended its original form to become a versatile dish that can be prepared with beef, pork, or even vegetarian options, thus appealing to a broader audience.

Birria Nachos

Dive into the delicious world of Birria Nachos, where savory beef meets crunchy tortilla chips for the ultimate fusion dish! This mouthwatering recipe combines tender meat, rich chili sauce, and gooey cheese, making it perfect for gatherings or a cozy night in. Discover step-by-step instructions to create this flavorful masterpiece and impress your guests. Click through to explore the full recipe and elevate your snack game today!
Print Recipe Pin Recipe

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

Salt and pepper to taste

1 bag of tortilla chips

2 cups shredded Monterey Jack cheese

1 cup diced tomatoes (fresh or canned)

1 avocado, sliced

½ cup sour cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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.

    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.

      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.

        Once cooked, shred the beef with two forks and mix it back with the sauce in the slow cooker.

          Preheat the oven to 350°F (175°C).

            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.

              Add another layer of tortilla chips, remaining birria, and top with the rest of the cheese.

                Bake in the oven for about 10-15 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and top with diced tomatoes, avocado slices, and a drizzle of sour cream.

                    Garnish with fresh cilantro and serve immediately with lime wedges on the side.

                      Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 4-6