Birria Nachos are tortilla chips loaded with shredded beef and cheese, baked, and topped with onions, sour cream, cilantro, lime juice, and the juice from slow-cooked meat. It will be one of the most delicious plates of nachos you have ever tried! I also have Pulled Pork Nachos that you will love!
Birria Nachos/Shredded Beef Nachos
Lazy Birria Nachos are a simplified appetizer based on the Mexican dish, birria. Birria is a meat stew, often made with beef or goat meat, bathed in a melange of chiles and spices, giving it a deep, red hue. In fact, I made some Shredded Beef Tacos that were based on birria, so I knew it would be delicious on nachos, too. So, you can use that recipe (it is SO easy!), use your favorite beef birria recipe, or just buy it at the store for an even easier recipe! I also use the tender meat on my Shredded Beef Sliders, which I highly recommend!
Ingredients & Substitutions
Shredded Beef: If you don’t want to make your own shredded beef, you can find it precooked at some supermarkets. I recommend something like this, Hormel Beef Roast Au Jus. This is not as flavorful as the homemade, but you can always add more seasoning. You can also purchase Birria meat, which may be packaged as a stew or shredded.
Chips: Make sure the tortilla chips are sturdy enough to handle all the fixings that are piled high on top!
Cheese: I added shredded Monterey Jack cheese, but you could certainly add your favorite kind of cheese or a blend of cheeses. Just be sure that it is a cheese that can melt easily.
More Toppings: After the chips are baked with the shredded beef and cheese, it’s time for the toppings! I added onions, sour cream, chopped fresh cilantro, and a squeeze of lime.
Birria Sauce: Birria sauce, broth, or consomme´, is the leftover juice from cooking the meat. If you do not have any on hand, simply leave it out. The nachos will still be delicious!
How to Store Birria Nachos
Although best served hot and fresh, you don’t have to let leftover nachos go to waste. First, let them cool completely. Next, cover the plate of nachos with plastic wrap or aluminum foil. Store them in the refrigerator for a few days. When ready to enjoy, reheat them in the oven. The chips will not be as crispy as when served fresh, but they will still be tasty!
- 1 recipe shredded beef*, about 3 cups shredded meat
- 8 cups tortilla chips
- 2 cups (226 g) Monterey Jack cheese, shredded
- 1 white onion, finely diced (about 1 cup)
- 2 tablespoons sour cream, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
- lime, for garnish
- 1 cup (241 g) shredded beef juice, warmed (this is the juice that is with the meat when you make it), optional for drizzling and dipping
- Preheat oven to 400°F.
- On a large baking sheet, lay the chips out in an even layer.
- Top the chips with the shredded beef and cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the chips from the oven and top with onion, sour cream, cilantro, and a squeeze of fresh lime.
- Drizzle with shredded beef juice (optional) and serve.
Did you make this recipe?
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