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A tray of loaded nachos topped with shredded meat, pico de gallo, jalapeños, guacamole, lime wedges, melted cheese, and drizzled with sour cream.
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Birria Nachos

These Birria Nachos are loaded with slow-cooked, tender shredded beef, gooey melted cheese, and fresh toppings—all served with a rich consommé for dipping. A bold, comforting dish that’s perfect for sharing.
Prep Time20 minutes
Cook Time8 hours
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 1198kcal
Author: Wendy

Equipment

  • Slow Cooker
  • Large sheet pan or oven-safe platter
  • Mixing Spoon
  • Two forks (for shredding)
  • Strainer (optional, for consommé)

Ingredients

For the birria beef:

  • 3 pounds beef chuck roast cut into large chunks
  • 1 ounce packet birria seasoning blend
  • 4 cups beef broth
  • ½ medium onion roughly chopped
  • 4 cloves garlic smashed
  • 2 bay leaves

For the nachos:

  • 14 ounces tortilla chips
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced white onion
  • ½ cup chopped cilantro
  • 1 jalapeño thinly sliced
  • 1 cup pico de gallo
  • ½ cup sour cream
  • ½ cup guacamole
  • Lime wedges for serving

Instructions

  • Place the beef chunks in a slow cooker. Sprinkle the birria seasoning blend over the beef and add the beef broth, chopped onion, garlic, and bay leaves. Stir gently to combine.
    A black slow cooker filled with chopped onions, tomato paste, spices, bay leaves, and other ingredients before cooking.
  • Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is very tender and easily shreds with a fork.
    A slow cooker filled with diced meat in a dark sauce, next to a glass bowl containing metal tongs and forks on a white surface.
  • Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid if desired and reserve it as the consommé for dipping.
    A slow cooker with broth next to a glass bowl of shredded beef being pulled apart with two forks on a white surface.
  • Preheat the oven to 400°F. Spread the tortilla chips in an even layer on a large sheet pan or oven-safe platter. Scatter the shredded birria beef over the chips and sprinkle the Oaxaca and Monterey Jack cheese evenly across the top.
    A baking sheet lined with parchment paper, topped with tortilla chips and shredded beef.
  • Bake for 8–10 minutes, until the cheese is melted and bubbly. Remove from the oven and top with diced onion, cilantro, jalapeño slices, and spoonfuls of pico de gallo. Add dollops of sour cream and guacamole. Serve immediately with lime wedges and small bowls of the warm birria consommé for dipping.
    A tray of loaded nachos topped with melted cheese, pico de gallo, guacamole, and drizzled sour cream on parchment paper.

Notes

  • Cut beef into large chunks for even cooking.
  • Stir seasoning well so everything is coated.
  • Don’t overcrowd the pan when baking nachos.
  • Serve immediately for best texture and flavor.

Storage

Storage:
Store leftover beef and toppings separately in airtight containers in the fridge for up to 3 days.
Reheating:
Reheat the beef with a little broth or consommé in the microwave or on the stovetop until warmed through.
Freezing:
The shredded birria beef freezes beautifully. Store in a freezer-safe container for up to 3 months.

Nutrition

Serving: 1Serving | Calories: 1198kcal | Carbohydrates: 62g | Protein: 73g | Fat: 75g | Saturated Fat: 36g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 213mg | Sodium: 2089mg | Potassium: 1213mg | Fiber: 8g | Sugar: 6g | Vitamin A: 718IU | Vitamin C: 10mg | Calcium: 409mg | Iron: 8mg