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–+ servings
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
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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
Equipment
Ingredients
  
For the Birria:
  • 2 tablespoons avocado oil
  • 12 arbol chilies, stemmed and deseeded
  • 8 guajillo chilies, stemmed and deseeded
  • 3 ancho chilies, stemmed and deseeded
  • 1 medium white onion, quartered
  • 1 head garlic, peeled
  • 5 cups HOT water, divided
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon black peppercorns
  • 1 tablespoon 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!