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Birria Nachos

Are you craving a twist on classic nachos? Spice up boring tortilla chips with this mouth-watering birria nachos recipe – loaded with tender shredded beef, gooey cheese, and all your favorite toppings!

An overview of sheet pan birria nachos.

What are Birria Nachos?

Birria nachos take the concept of traditional nachos but use beef birria as one of the main toppings instead of ground beef or shredded chicken. Use the birria with traditional nacho toppings like olive and tomatoes, or serve them more authentically with birria taco ingredients.

Ingredients You’ll Need

  • Birria: Great tasting birria nachos begin with tasty shredded birria; try our recipe for birria con consome! If you don’t feel like making your own, purchase store-bought birria, like the pre-made one at Trader Joe’s.
  • Tortilla Chips: Use one bag of thick tortilla chips for the sheet pan nachos to hold up the ingredients, or you can make your own using corn tortillas.
  • Shredded Cheese: Melty cheese is an essential ingredient. Use shredded cheddar or Monterey Jack. You can also garnish it with cotija cheese.
  • Toppings: Get creative with your toppings; I used sour cream, pico de gallo, pickled onions, and lime wedges for the nachos in the pictures.
  • Birria Sauce: Consome is the leftover juice from cooking the meat, and it’s great for dipping the nachos in.

How to Make Birria Nachos

The full recipe with measurements is in the recipe card below.

For the Birria con Consome:

Step 1: Prepare beef birria.

Birria in a bowl topped with onion and cilantro.

For the Birria Nachos:

Step 2: Preheat the oven to 350℉ (176℃). Then, line a rimmed baking sheet with parchment paper. Add a single layer of tortilla chips and top it with 1 cup of beef birria and 1 cup of shredded cheese.

Cheese on the tortilla chips.

Step 3: Add another layer of chips, followed by 1 cup of birria, and finish with an even layer of shredded cheese.

Birria added to the cheese and tortilla chips.

Step 4: Bake for 10 minutes or until the cheese melts.

Birria nachos baking in the oven.

Step 5: Finish the nachos with your favorite toppings, and enjoy!

A chip of the birria nachos dipped in consome.

Expert Tips

  • Add a beef shank or bones to the beef chuck to enhance the flavor of the birria.
  • Remove the beef from the Instant Pot and shred it using two forks.
  • You will only use about 2 cups of the shredded beef for the nachos; store the leftovers in an airtight container for 3-4 days in the refrigerator.
  • Reserve some of the consomé to dip the nachos in.
  • Line the sheet pan with parchment paper for quick cleanup.

Serving Suggestions

Whether you serve nachos for dinner or as a tasty snack, here are some ideas for what to serve with nachos.

What to do with the Leftovers

  • Refrigerate: Birria nachos are best served hot and fresh. However, if you end up with leftovers, wrap them in plastic and keep them in the fridge for 1-2 days.
  • Reheat: Warm the leftovers in the microwave or in the oven.

Frequently Asked Questions

What is birria made of?

Make birria from beef, lamb, or goat, and pressure cook or slow cook the meat until it becomes tender and easily shreddable.

The specific cut of meat varies, but some options include beef chuck, beef short ribs, lamb shoulder, or goat meat. Season the birria with black peppercorns, Mexican oregano, coriander seeds, and ground cumin.

What is the best way to make nachos?

Make tasty nachos by layering tortilla chips, cheese, and birria onto a rimmed baking sheet lined with parchment paper. You can also add ingredients like black beans, raw onions at this time, and other toppings at this time.

I prefer baking the chips until the cheese melts, but you can also broil them to make nachos. Garnish the sheet pan meal with fresh toppings and serve immediately.

What can you serve with nachos for dinner?

Vegan Mexican Rice
• Refried Beans
• Corn Salad, Avocado Cucumber Tomato Salad
• Agua Fresca
Serrano Crema

More Mexican Recipes:

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Birria nachos on a sheet pan.

Birria Nachos

Tressa Jamil
Spice up boring tortilla chips with our mouth-watering birria nachos recipe- loaded with tender beef, gooey cheese, and all your favorite toppings!
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine American, Mexican
Servings 6 Servings
Calories 812 kcal
Ingredients
  
For the Birria:
  • 2 tablespoons avocado oil
  • 12 dried arbol chiles, stemmed and deseeded
  • 8 dried guajillo chiles, stemmed and deseeded
  • 3 dried ancho chiles, stemmed and deseeded
  • 1 medium white onion, quartered
  • 1 whole garlic head, peeled
  • 5 cups HOT water, divided
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon coriander seed
  • 1 teaspoon ground cumin
  • 5 pounds chuck roast, cut into 3-inch pieces
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
  • 3 bay leaves
  • ½ cinnamon stick
  • 1 tablespoon Beef Better Than Bouillon
For the Nachos:
  • 1 bag tortilla chips
  • 2-3 cups shredded cheese
  • pico de gallo
  • sour cream
  • lime wedges
Instructions
 

For the Birria Con Comsome:

  • Warm avocado oil in the Instant Pot on saute mode. Add the arbol, guajillo, and ancho chilies and saute until smoking, stirring them occasionally.
  • Then, add the onion and garlic, and continue cooking for 2 minutes. Transfer the ingredients to a blender and add 3-4 cups of HOT water. Let the mixture sit for 10 minutes so the chilies rehydrate.
  • Add apple cider vinegar, black peppercorns, Mexican oregano, coriander seeds, and ground cumin to the chilies and process until smooth; set it aside.
  • Generously season the chuck roast with salt and pepper. Add the chuck roast in a single layer and let it brown for 3-4 minutes. Repeat with the remaining beef, and set it aside.
  • Return the beef to the pot and pour the reserved chili mixture over the top through a mesh strainer. Use the remaining 1 cup of HOT water to encourage the chili mixture to strain.
  • Add the bay leaves, cinnamon stick, and Beef Better than Bouillon to the Instant Pot. Secure the lid and cook on high pressure for 50 minutes with a 10-minute natural release.Remove the beef from the Instant Pot and shred it using two forks.

For the Nachos:

  • Preheat the oven to 350℉ (176℃). Then, line a rimmed baking sheet with parchment paper.
  • Add a single layer of tortilla chips and top it with 1 cup of beef birria and 1 cup of shredded cheese. Add another layer of chips, followed by 1 cup of birria, and finish with an even layer of shredded cheese.
  • Bake for 10 minutes or until the cheese melts.
Notes
Expert Tips: 
  • Add a beef shank or bones to the chuck to enhance the flavor of the birria.
  • Remove the beef from the Instant Pot and shred it using two forks.
  • You will only use about 2 cups of the shredded beef for the nachos; store the leftovers in an airtight container for 3-4 days in the refrigerator.
  • Reserve some of the consomé to dip the nachos in.
  • Line the sheet pan with parchment paper for quick cleanup.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 812 kcal | Carbohydrates: 65 g | Protein: 30 g | Fat: 45 g | Saturated Fat: 14 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 1823 mg | Potassium: 535 mg | Fiber: 6 g | Sugar: 24 g | Vitamin A: 40 IU | Vitamin C: 53 mg | Calcium: 17 mg | Iron: 35 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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