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Birria nachos take everything you love about both melty cheese nachos and tender, flavorful birria and pile it sky high. Crunchy homemade chips, slow cooked juicy beef, tangy pickled onions, and a smoky chipotle cream make every bite irresistible. This recipe is the ultimate for game days, Friday nights, or whenever a big, bold snack is non negotiable.
I first made this for a backyard get together, and the whole tray disappeared faster than anything else on the table. Now my friends always ask for birria nachos when they come over.
Ingredients
- Shredded birria meat: You want rich, tender beef like you would use for tacos. Leftovers work perfectly
- Red onion: Choose firm ones with shiny skin for the most vibrant pickled onions
- White vinegar: Opt for distilled vinegar to give the onions the right tang
- Water: Fresh filtered water prevents off flavors
- White granulated sugar: Balances the pickled onions' sharpness
- Salt: Fine salt dissolves quickly for both onions and seasoning
- Fresh garlic: Use whole cloves for pure flavor in pickled onions
- Black peppercorns: Adds a subtle depth to the pickle
- Sour cream: Full fat gives a creamy, luscious chipotle sauce
- Mayonnaise: Look for a brand you love because this adds richness to the chipotle cream
- Chipotle peppers in adobo: Use canned, but check the ingredients for freshness and smoky aroma
- Fresh lime juice: Always use fresh for that bright pop in the sauce
- Corn tortillas: Fresh tortillas fry up crispier. Check for a flexible texture before buying
- Oil for frying: Use neutral oil like canola or vegetable for clean flavor
- Monterey Jack cheese: Shred it yourself for best melt and even coverage
- Cilantro: Fresh bunches with upright stems will be the most fragrant
- Pico de Gallo: Premade is fine but homemade brings the brightest flavor
- Lime wedges: Juicy limes are heavier for their size and yield more juice
Step-by-Step Instructions
- Make Birria and Shred:
- Once the birria is finished cooking, carefully shred the meat using two forks. Spoon some of the birria sauce back over the meat to keep it moist and flavorful. Set the shredded beef aside until assembly
- Pickle the Onions:
- Slice a peeled red onion into thin strips about one quarter inch thick and put them into a clean mason jar. Drop in whole garlic cloves and black peppercorns for added flavor. In a small saucepan, bring white vinegar, water, white granulated sugar, and salt to a gentle simmer then pour the hot brine over the onions in the jar. Let everything cool at room temperature until the onions are a vivid pink. This usually takes about an hour
- Make Chipotle Sour Cream:
- Combine full fat sour cream, mayonnaise, chipotle peppers in adobo sauce, a fresh garlic clove, fresh lime juice, and salt in a food processor. Blend until totally smooth and creamy. Transfer to a ziplock bag or a squeeze bottle and chill in the refrigerator until ready to use
- Fry Tortilla Chips or Use Store Bought:
- Cut corn tortillas into triangles, heating neutral oil to about three hundred fifty degrees Fahrenheit in a deep skillet. Fry the triangles in batches until golden and crisp, about two minutes per batch. Drain the chips on paper towels and sprinkle immediately with salt. Thick, sturdy store bought chips also work in a pinch. Choose chips that will hold up to lots of toppings
- Assemble the Nachos:
- Line a baking sheet with parchment paper and scatter a generous layer of chips. Top with half the shredded Monterey Jack cheese and then a hearty layer of shredded birria. Add another layer of chips, more cheese, and more birria. Place the tray in a three hundred fifty degree oven and bake until all the cheese is bubbly and melted, usually about eight to ten minutes
- Add Fresh Toppings and Serve:
- As soon as the nachos come out of the oven, scatter with pickled onions, Pico de Gallo, and chopped cilantro. Drizzle the chipotle sour cream generously over the top and finish with lime wedges on the side. Serve immediately so every bite is melty, crisp, and fresh
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Pickled onions are my secret weapon. Not only do they add color, but their bite cuts through the richness of the cheese and beef, waking up the whole plate. My family always hovers nearby when they see the onions go on because that means nachos are moments away.
Storage Tips
Birria nachos are best enjoyed fresh while the cheese is gooey and the chips are crisp, but you can store leftovers in an airtight container for up to two days. The chips will soften, but you can quickly reheat everything in a hot oven to bring back some of that crunch. Store sauces like chipotle cream and pickled onions separately for best texture when reheating.
Ingredient Substitutions
You can use chicken or pork in place of the birria beef if you like a lighter version. For the cheese, try pepper jack or a blend of cheddar and Monterey Jack for more bite. For the chipotle cream, Greek yogurt makes an excellent stand-in for sour cream if you want a bit more tang or less fat. If you do not want to fry chips, choose a sturdy thick-cut tortilla chip from the store.
Serving Suggestions
Serve these nachos hot straight from the oven as a main event or as a show stealing appetizer for parties. Pair with cold drinks and plenty of lime wedges. For an extra boost of flavor, sprinkle sliced jalapeños over the top or serve with an extra side of birria consomé for dipping.
Cultural Context
Birria comes from the Mexican state of Jalisco, traditionally featuring slow cooked meats with deep spices served at festive gatherings. Turning it into nachos brings together Mexican culinary heritage with bold, shareable snacking—a true crowd pleaser that always disappears fast.
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Birria nachos are the perfect answer when you crave bold, comforting flavors that bring everyone together. Every crispy, cheesy, meaty bite will have you reaching for more.
Common Questions
- → What is the key to tender birria for nachos?
Slow-cooking the beef in flavorful broth and shredding while moist ensures juicy birria for each bite.
- → How do I make crispy tortilla chips for nachos?
Fry corn tortillas in hot oil until golden and season with salt for best texture, or use thick store-bought chips.
- → Can I make the pickled onions ahead of time?
Yes, let onions pickle for at least an hour. They keep well refrigerated for a week, gaining more flavor over time.
- → What can I use instead of chipotle peppers for the sour cream?
Smoked paprika or canned green chiles provide a milder heat if chipotles aren’t available.
- → How do I serve nachos for gatherings?
Layer chips with cheese and birria, bake until bubbly, then add fresh toppings right before serving while hot.