Birria Nachos Chipotle Toppings (Printable Version)
# What You'll Need:
→ Birria
01 -
2 cups birria, shredded
→ Pickled Onions
02 -
1 red onion, peeled and sliced thin
03 -
1 cup white vinegar
04 -
1 cup water
05 -
2 tablespoons white granulated sugar
06 -
1 tablespoon salt
07 -
2 cloves fresh garlic, whole
08 -
0.5 teaspoon black peppercorns
→ Chipotle Sour Cream
09 -
1 cup full-fat sour cream
10 -
2 tablespoons mayonnaise
11 -
2 chipotle peppers in adobo sauce
12 -
1 garlic clove
13 -
2 tablespoons fresh lime juice
14 -
0.5 teaspoon salt
→ Tortilla Chips
15 -
10 corn tortillas, cut into triangles
16 -
Oil, for frying
→ Toppings
17 -
2 cups Monterey Jack cheese, shredded
18 -
Fresh cilantro
19 -
Pico de Gallo
20 -
Lime wedges
# Preparation Steps:
01 -
After preparing birria, shred the meat using two forks. Spoon some cooking sauce over the meat to keep it moist. Reserve for assembly.
02 -
Peel and thinly slice the red onion, approximately 0.6 cm thick. Place slices in a mason jar along with peppercorns and whole garlic cloves.
03 -
In a saucepan, combine white vinegar, water, sugar, and salt. Heat until the mixture reaches a gentle simmer, then remove from heat and pour over the onions. Allow to cool at room temperature. Onions are ready once they turn vibrant pink, about 1 hour.
04 -
In a food processor, blend sour cream, mayonnaise, chipotle peppers, garlic, lime juice, and salt until smooth. Transfer to a squeeze bottle or piping bag and refrigerate until needed.
05 -
Heat oil to 175°C. Fry tortilla triangles in batches until golden and crisp. Drain on paper towels and season generously with salt.
06 -
Set oven to 175°C. Line a baking pan with parchment paper.
07 -
Arrange a layer of tortilla chips on the prepared pan. Scatter half the shredded Monterey Jack cheese over the chips, then top with half the shredded birria. Repeat with a second layer of chips, cheese, and birria.
08 -
Bake assembled nachos for 8–10 minutes, until the cheese is fully melted and bubbling.
09 -
Remove from oven and top with pickled onions, Pico de Gallo, and fresh cilantro. Drizzle chipotle sour cream over the top. Serve immediately with lime wedges.
# Additional Tips:
01 -
Store leftover pickled onions refrigerated for up to two weeks.
02 -
For convenience, sturdy store-bought tortilla chips may be used instead of frying your own.
03 -
Customize toppings to taste, such as adding sliced jalapenos or fresh radishes.