Beef Birria Nachos
Beef birria nachos are a delicious fusion dish that combines traditional Mexican birria with the popular snack of nachos.
Birria is a traditional Mexican stew, originally from the state of Jalisco. It is typically made with goat meat, but beef, lamb, or pork can also be used. The dish is characterized by its rich, spicy broth made with various chiles and spices, often served with tortillas and garnished with onions, cilantro, and lime. Birria has deep roots in Mexican culture, often enjoyed during celebrations and special occasions.
Nachos originated in the 1940s in Piedras Negras, Mexico, when Ignacio “Nacho” Anaya created the dish by topping tortilla chips with cheese and jalapeños. This simple snack quickly gained popularity and evolved into numerous variations.
Beef birria nachos emerged as a result of the growing trend of fusing traditional Mexican dishes with modern culinary styles. By layering crispy tortilla chips with tender, flavorful beef birria, cheese, and toppings like onions, cilantro, and salsa, chefs and home cooks alike have created a satisfying and hearty dish that celebrates both the comfort of nachos and the rich flavors of birria.
This dish has gained popularity in the United States and beyond, particularly in food trucks and casual dining settings, reflecting the ongoing evolution of Mexican cuisine and its integration into contemporary food culture.
Ingredients
2 lbs beef chuck, cut into chunks
4 cups beef broth
3 dried guajillo chiles
2 dried ancho chiles
1 onion, roughly chopped
4 cloves garlic
1 tsp cumin
1 tsp oregano
1 tsp black pepper
2 bay leaves
Sea salt to taste
Lime wedges (for serving)
Fresh cilantro (for garnish)
Tortilla chips (store-bought or homemade)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup pickled jalapeños (optional)
1/2 cup diced tomatoes
1/4 cup chopped green onions
Sour cream (optional)
Avocado slices (optional)
Instructions
Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15-20 minutes until softened.
In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, and a bit of the beef broth. Blend until smooth.
In a large pot, add the beef chunks and pour the blended sauce over them. Add the remaining beef broth and the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours until the beef is tender. Alternatively, you can use a slow cooker for 6-8 hours on low.
Once cooked, remove the beef, shred it using two forks, and set aside. Reserve the broth for dipping.
Preheat your oven to 375°F (190°C).
On a baking sheet, layer the tortilla chips evenly.
Top the chips with shredded beef, cheese, diced tomatoes, and pickled jalapeños.
Bake in the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped green onions and fresh cilantro.
Serve with lime wedges and a small bowl of the reserved broth for dipping. Drizzle with sour cream and add avocado slices if desired.
Enjoy your savory and satisfying Beef Birria Nachos!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Beef Birria Nachos