birria nachos

Ingredients

• 1.5 pounds (680 g)beef chuck roast or goat meat, trimmed of excess fat
• 1 mediumonion, roughly chopped
• 4 clovesgarlic, minced
• 2dried guajillo chillies, stemmed and seeded
• 2dried ancho chillies, stemmed and seeded
• 4 cups (960 ml)beef stock
• 1 teaspoonground cumin
• 1 teaspoondried Mexican oregano
• 1bay leaf
• to tastesalt and pepper
• to tastetortilla chips
• to tasteshredded cheese, such as Monterey Jack, Cheddar or a blend
• to tastediced onion
• to tastefresh coriander, chopped
• to tastelime wedges
• optional, to tastesliced jalapeños, guacamole, sour cream, pickled onions or sliced radishes

Instructions

1. 1

   Simmer the birria

   Put the beef or goat, chopped onion, garlic, guajillo and ancho chillies, beef stock, cumin, Mexican oregano and bay leaf in a large pot or Dutch oven. Season with salt and pepper. Bring to the boil over medium-high heat, then cover and simmer over low heat for 2 to 2.5 hours, until the meat is tender and easy to shred.

2. 2

   Shred the meat

   Lift the cooked meat from the pot and place it on a cutting board or large plate. Pull it into bite-sized pieces with two forks and set aside.

3. 3

   Layer and bake

   Heat the oven to 400°F (200°C). Spread tortilla chips over the bottom of a baking sheet or oven-safe dish, then add shredded meat and cheese. Repeat the layers until you have used the ingredients or reached the amount you want. Bake for 10–12 minutes, until the cheese has melted and is bubbling.

4. 4

   Garnish and serve

   Top the hot nachos with diced onion, chopped coriander and a squeeze of lime. Add any optional toppings you like, such as jalapeños, guacamole, sour cream, pickled onions or radishes. Serve straight away while warm.

What are birria nachos?

Birria is a Mexican dish of meat cooked slowly with chillies and seasonings until tender; it is often associated with Jalisco and is traditionally made with goat, though beef is widely used too. These nachos turn the shredded, richly seasoned meat into a crisp, cheesy sharing dish.

The long, gentle simmer makes the meat easy to pull apart, while layered chips and cheese bring contrasting crunch and richness. Fresh onion, coriander and lime provide a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 47g protein, 59g carbs, 45g fat.

The meat and cheese contribute much of the protein and fat, while the tortilla chips provide most of the carbohydrates; the cheese and stock also contribute to the salt content. Serve with a fresh salad or vegetables, and add toppings such as sour cream or guacamole to taste.

Choose the meat and chillies

Meat: Beef chuck or goat both suit slow cooking and become tender over the extended simmer. Trim away excess fat before adding it to the pot.

Chillies: Guajillo and ancho chillies give the cooking liquid its flavour. Remove the stems and seeds as directed, and keep the chillies in the pot while the meat simmers.

Keep the simmer gentle

A steady, low simmer is the key to tender meat. Once the pot comes to the boil, reduce the heat, cover it and cook for 2 to 2.5 hours rather than keeping it at a rolling boil.

Doneness: The meat is ready when it is tender and shreds easily with two forks. If it still resists, continue simmering until it loosens.

Layer for better nachos

Chips first: Spread them across the base of an oven-safe dish, then add meat and cheese. Repeating the layers helps distribute the toppings instead of leaving them all on the surface.

Bake just until the cheese melts and bubbles, which should take 10–12 minutes at 400°F (200°C). Serve promptly so the chips stay as crisp as possible.

Finish with fresh toppings

The diced onion, coriander and lime go on after baking, keeping their crispness and fresh flavour. Add lime to taste just before serving.

Jalapeños, guacamole, sour cream, pickled onions and radishes are optional ways to customise each portion. Put them out separately if people want to choose their own toppings.

Plan the cooking time

Most of the cooking time is hands-off, but the meat needs 2 to 2.5 hours to simmer until tender. Allow a few minutes afterwards to shred it and assemble the nachos.

The oven stage is brief: bake for 10–12 minutes, then garnish and serve while the chips and cheese are warm.

What to serve alongside

Because this is a rich, substantial dish, a simple fresh side such as a green salad or sliced vegetables can balance the plate. Lime wedges also let everyone add extra acidity at the table.

For a larger spread, serve the optional toppings alongside the nachos and let guests add them to their own portions.

Recipe notes & tips

• Trim excess fat from the meat before it goes into the pot.
• Keep the pot covered while the meat simmers.
• Use two forks to shred the meat once it is tender.
• Layer the chips, meat and cheese more than once for toppings in every bite.
• Add the fresh onion, coriander and lime after baking.
• Serve as soon as the cheese is melted to help the chips retain their crunch.

Variations

• Use goat: Swap the beef chuck for the same amount of trimmed goat meat.
• Make it spicy: Add sliced jalapeños as a topping.
• Add pickled onions: Scatter them over the nachos just before serving.
• Include radishes: Add sliced radishes for a crisp topping.
• Add guacamole: Spoon it on after baking so it stays cool and creamy.
• Use a cheese blend: Choose Monterey Jack, Cheddar or a mixture, as suggested.

Common mistakes to avoid

• Boiling too hard: Lower the heat after the initial boil and keep the pot at a gentle simmer.
• Shredding too soon: Wait until the meat is tender and comes apart easily with forks.
• Using only one topping layer: Repeat the chips, meat and cheese layers to spread them through the dish.
• Baking too long: Check at 10 minutes and take the dish out when the cheese is melted and bubbling.
• Adding fresh toppings before baking: Garnish with onion, coriander and lime after the nachos come out of the oven.
• Leaving the nachos to stand: Serve promptly while the chips are still warm and crisp.

How to store

Store leftover meat separately from the assembled nachos in a covered container in the fridge and use within 3 days. Reheat the meat until piping hot, then assemble fresh nachos and bake until the cheese melts; assembled leftovers may have softer chips.

Frequently asked questions