Birria Nachos Recipe

Prepare chiles

Remove stems and seeds from the dried guajillo, ancho, and optional pasilla/morita chiles. Toast the chiles briefly (20–30 seconds per side) in a dry skillet over medium heat until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak 20 minutes until soft. Reserve 1 cup of the soaking liquid.

Blend sauce

In a blender add drained softened chiles (reserve soaking liquid as needed), roasted roma tomatoes, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/2 cup of the reserved chile soaking liquid to help blend. Puree until smooth.

Sear beef

Pat beef pieces dry and season with 1 teaspoon salt and a light grind of pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides (2–3 minutes per side). Transfer seared beef to a plate.

Cook birria

Pour blended chile-tomato sauce into the pot and cook 3–4 minutes, stirring to slightly reduce and deepen flavor. Return beef to pot, add bay leaves and the remaining 4.5 cups beef broth (or enough to cover meat by about an inch). Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours until meat is fork-tender and easily shredded. Alternatively, cook in a 300°F oven for 2.5–3 hours or use a pressure cooker for ~50 minutes.

Finish consomé

Once meat is tender, remove beef and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing solids to extract flavor. Skim excess fat from the top (use a fat separator or chill briefly to solidify fat and remove). Taste consomé and adjust salt. Keep warm and serve on the side for dipping.

Shred meat

Shred beef using two forks or by hand, discarding any large bits of connective tissue. Return shredded meat to a couple of ladles of consomé (2–3 ladles) to moisten and keep warm until plating.

While the birria cooks or at least 30 minutes before serving, place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt to a simmer to dissolve sugar and salt. Pour hot brine over the onions, press down so all onions are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (longer for milder onions). Drain before serving.

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes to make a blond roux. Slowly whisk in 1 cup milk until smooth and simmer gently until slightly thickened (2–3 minutes). Lower heat and add shredded white American cheese a handful at a time, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4 cup more milk. Season with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Keep warm on lowest heat, stirring occasionally.

Combine diced tomatoes, 1/4 cup finely diced onion, 1/4 cup chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice and 1/2 teaspoon salt in a bowl. Taste and adjust seasoning. Refrigerate until ready to assemble.

Stir sour cream briefly to loosen for drizzling or spooning. Have extra chopped cilantro ready for finishing.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon minced chipotle in adobo, 1 tablespoon lime juice, 1/4 teaspoon garlic powder and 1/4 teaspoon salt until smooth. Adjust chipotle amount to taste. Chill until serving.

Preheat oven to 400°F (200°C). Arrange a single layer of sturdy tortilla chips on a large oven-proof sheet or platter. Spoon warm cheese sauce evenly over chips, then top with generous mounds of shredded birria meat (use tongs or a slotted spoon so meat isn’t too wet).

Return to the oven 3–5 minutes just to warm chips, melt cheese further, and crisp meat edges slightly. Remove.

Top nachos with pickled red onions, spoonfuls of pico de gallo, dollops of sour cream, and a drizzle of baja sauce. Sprinkle extra chopped cilantro over everything.

Serve immediately with a small bowl of hot consomé on the side for dipping chips or spooning over nachos. Provide lime wedges if desired.