Rey Birria Nachos Recipe

Toast and rehydrate chiles

Heat a skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burned. Remove stems and seeds if not already removed. Place toasted chiles in a bowl and cover with hot water for 15 minutes to soften. Drain, reserving 1 cup of the soaking liquid.

Prepare chile purée

In a blender add the rehydrated chiles (reserve 1/4 cup soaking liquid), quartered tomatoes, half the onion, 4 garlic cloves, apple cider vinegar, oregano, cumin, thyme, salt, and pepper. Add 1/4 to 1/2 cup of the reserved soaking liquid to help blend until smooth. Strain the purée through a fine sieve into a bowl to remove skins and seeds; set aside.

Sear the beef

Season beef chunks lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a heavy Dutch oven over medium-high heat. Sear beef in batches 2–3 minutes per side until browned. Remove and set aside.

Build the birria

Reduce heat to medium. Add remaining 1 tablespoon oil and sauté the remaining onion and 2 garlic cloves until softened, about 3 minutes. Pour in the strained chile purée and cook 3–4 minutes, stirring, until aromas develop. Return seared beef to the pot, add bay leaves and beef stock, scraping browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 2.5–3 hours until meat is fork-tender and falling apart. Alternatively, cook in a slow cooker on low for 6–8 hours or in an oven at 325°F (160°C) covered for 2.5–3 hours.

Finish and shred

When meat is tender, remove beef to a tray and shred with two forks, discarding any large pieces of fat. Skim excess fat from the surface of the consomé. Taste and adjust salt. Reserve 2 cups of the consomé for dipping and the remainder to moisten the shredded meat as desired. Keep consomé warm.

Make or prepare chips

If frying: heat oil in a heavy pot to 350°F (175°C). Fry tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and season with 1 tsp salt while hot. If baking: toss tortilla triangles lightly with 2 tbsp oil, spread in a single layer on baking sheets, and bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp; season with salt.

Heat shredded birria

Warm shredded birria in a skillet with a few tablespoons of reserved consomé so it stays juicy. Heat just until warmed through, 3–4 minutes. Keep additional consomé hot for dipping.

Assemble nachos

Preheat oven to 375°F (190°C). On an oven-safe platter or sheet pan, arrange a single layer of chips, sprinkle a third of the shredded cheese, then a layer of shredded birria, then a scattering of chopped onion and cilantro. Repeat with remaining chips, cheese, meat, onion, and cilantro, ending with a top layer of cheese so it melts over everything. Dot with pickled jalapeños if using.

Melt cheese

Place assembled nachos in the oven for 6–8 minutes, or under a broiler 1–2 minutes, until cheese is melted and bubbly. Watch closely under broiler to prevent burning.

Remove nachos from oven. Sprinkle additional chopped cilantro and diced white onion on top and serve with lime wedges. Pour reserved warm consomé (about 2 cups) into small bowls for dipping. Provide hot sauce on the side if desired.

To eat: dip chips or shredded birria into the consomé (birria consommé) for authentic Jalisco-style experience.