Loaded Birria Nachos
These Loaded Birria Nachos are the perfect crowd pleaser! Serve these as an appetizer for a party, or as a "choose-your-own-flavor" dinner!
Servings: 8 Adults
Calories: 674kcal
Equipment
- 1 Large Dutch Oven or Heavy Bottom Pot
- 1 Small Sauce Pan
- Cheesecloth
- Kitchen Twine
- 1 Blender or Immersion Blender
Ingredients
Birria
- 5-6 lb. Boneless Beef Chuck Roast
- 2-3 Tablespoons Neutral Oil
- 1 Tablespoon Black Peppercorns Toasted
- 1 Tablespoon Whole Coriander Toasted
- 1 Teaspoons Cumin Seeds Toasted
- 1 Cinnamon Stick Toasted
- 1 Tablespoon Dried Mexican Oregano (Regular oregano can be used as a substitute)
- 5-6 Bay Leaves
- 1 Large Onion Finely Diced
- 6 Cloves of Garlic Thinly Sliced
- 1 Tablespoon Tomato Paste
- 5 Dried Guajillo Chilies
- 5 Dried Ancho Chilies
- 1 Dried Chipotle Pepper
- 2 Dried Chile De Arbol
- 2 Quarts Beef Stock
- 3 Tablespoons Apple Cider Vinegar
Nacho Toppings
- Tortilla Chips
- 1 Batch Restaurant Style Cheese Dip
- 1 Batch Simple Corn Salsa (Chipotle Copy)
- 1 Batch Mexican Crema
- 1 Batch Pickled Red Onions
- Pickled Jalapeños
- Yellow Onions Minced
- Cilantro Finely Minced
- Lime Wedges
Instructions
Birria
- Cut chuck roast into 2 to 3-inch cubes and season generously with kosher salt.
- Heat a large Dutch oven or a large heavy bottom pot over medium high heat.
- Add oil until shimmering, then add the beef in batches and sear on all sides, approximately 10 to 15-minutes per batch.
- While the meat is searing, heat a small sauce pan over medium-high heat and add the black peppercorns, coriander seeds, cumin seeds, and cinnamon stick. Toast for 1 to 2-minutes until fragrant, but not burnt. Remove from heat and allow to cool.
- Add the toasted seasonings, oregano and bay leaves to the center of a large piece of cheesecloth. Bring the edges together to form a small "packet" and tie together with kitchen twine. Reserve for later.
- Remove the meat from the pot, reserving any juices that collect in the bottom.
- Add the minced onion to the Dutch oven and sauté until soft and beginning to turn translucent, approximately 5 to 8-minutes.
- Add the garlic and sauté until fragrant, 30-seconds to 1-minute.
- Add the tomato paste, continually stirring and cooking until it begins to stick to the bottom of the pan, approximately 3 to 5-minutes.
- Add the dried peppers and sauté for an additional 2 to 3-minutes.
- Add the beef stock and apple cider vinegar and deglaze the pan, scraping the bottom with a wooden spoon.
- Return the meat and the reserved drippings to the pot. Bring to a simmer and braise for 1-hour, partially covered.
- After 1-hour, remove the chilies from the pot and place into a blender with a little bit of the braising liquid. Blend on high speed until smooth, 1 to 2-minutes.
- Add the blended chili sauce back to the pot, and simmer for an additional 1 ½ to 2-hours.
- Remove the beef from the pot and shred the beef into bite sized pieces with two forks or tongs, adding several splashes of the braising liquid.
- Season both the broth and the meat to taste with kosher salt and pepper.
Plating
- Add tortilla chips in a layer onto a plate. Top with several pieces of birria.
- Add a generous amount of cheese dip, some corn salsa, and pickled jalapenos (or any toppings you desire).
- Repeat with another layer of chips, meat and toppings.
- Top with minced cilantro, a generous drizzle of Mexican crema, more pickled jalapenos, pickled red onions, and several squeezes of lime juice.
Nutrition
Calories: 674kcal | Carbohydrates: 25g | Protein: 62g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 742mg | Potassium: 1924mg | Fiber: 9g | Sugar: 13g | Vitamin A: 6502IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 9mg
