Birria nachos take everything great about loaded nachos and elevate it with the most flavourful braised beef you've ever tasted. The rich chile-spiced birria replaces ground beef entirely — and once you try it, there's no going back. This is the game-day dish you've been missing.
What You'll Need
For the Birria
- Mi Amor Dried Guajillo Peppers (85g)
- Mi Amor Dried Ancho Peppers (85g)
- Mi Amor Dried Árbol (2 peppers for heat)
- 1 kg beef chuck, short ribs, or brisket
- 3 tomatoes, 1/2 onion, 5 garlic cloves
- 1 tsp each: cumin, oregano, black pepper
- 1.5L beef broth
For the Nachos
- 400g thick tortilla chips
- 300g shredded Mexican cheese blend (Monterey Jack + cheddar)
- 150g Oaxaca cheese, torn into pieces
- 1 can (400ml) black beans, drained and heated
- 1 cup sour cream or Mexican crema
- 1 cup fresh pico de gallo
- 2 jalapeños, sliced
- 1 avocado, diced, or prepared guacamole
- Fresh cilantro, lime wedges
- Birria consommé for dipping (optional but highly recommended)
Instructions
1. Prepare the Birria Beef
Make your birria ahead of time using Mi Amor Guajillo, Ancho, and Árbol peppers following the standard method: toast, soak, blend into a sauce, sear beef, braise 3 hours, shred. This can be done the day before. Reserve the consommé.
2. Layer the Nachos (Method Matters)
Preheat oven to 200°C (400°F). On a large baking sheet or cast-iron pan, spread half the chips in a single layer. Add half the cheese, half the birria beef, and half the beans. Add the remaining chips, top with the remaining cheese and beef. This layering ensures every chip has toppings.
3. Bake to Melt
Bake for 10–12 minutes until the cheese is fully melted, bubbly, and slightly golden at the edges. Watch closely — you want melted, not burnt.
4. Add Cold Toppings
Remove from oven. Immediately add dollops of sour cream, fresh pico de gallo, jalapeño slices, diced avocado, and torn cilantro. Squeeze lime over everything.
5. The Consommé Dip (Secret Weapon)
Serve with a small bowl of warm birria consommé on the side for dipping individual chips. This takes birria nachos from great to extraordinary.
Pro Tips
- Cast iron is king: It holds heat better and gives the bottom chips a superior crunch.
- Don’t overload: Two layers of chips maximum. More than that and the bottom layer steams rather than crisps.
- Serve immediately: Nachos go from perfect to soggy in about 8 minutes. Have everyone ready to eat before they come out of the oven.
- Party batch: Double the birria beef and make two trays back-to-back.
Build your birria base with Mi Amor dried peppers — shop the full collection.