Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. We’re going nacho crazy here, and we love it. Nachos are the perfect spicy food lover’s appetizer, as you can load up your tortilla chips with layers and layers of all sorts of spicy goodness. This particular recipe layers crispy corn tortilla chips with homemade birria de res, which is a highly flavorful shredded Mexican beef simmered in chili sauce. It’s all topped with melty Mexican cheeses, then topped with pico de gallo. You’re going to love it. This recipe is perfect for leftover birria, which is usually made in a large batch. I always have leftovers when I make it. I’m including my birria recipe here, though, for your perusal. Let’s talk about how to make birria nachos, shall we? Onions, Tomatoes, and Garlic. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring. Food Processor. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Spices and Process. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin. Marinate. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better. Cook Low and Slow. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours on the stove top, or until the meat is fork tender and easy to shred. It should be fairly saucy. You can also use your slow cooker or Instant Pot - cook on high for 3-4 hours, or on low for 6-8 hours, or until the meat is fall-apart tender. Shred the Beef. Shred the meat with forks to your preference. Reserve most of the birria sauce (consome). Layer the Nachos. Layer the tortilla chips onto a large baking sheet. Spread the cooked birria meat evenly over the tortilla chips. Top evenly with the shredded cheeses. Bake the Nachos. Bake the nachos tray for 10 minutes, or until the cheeses are nicely melted and gooey. Top the Nachos. Remove from heat, top with your favorite toppings, and serve. Boom! Done! Your birria nachos are ready to serve. Easy enough to make, isn’t it? Make these at your next party. Your guests will love you!
Homemade Guacamole Pickled Jalapenos Salsa Roja Salsa Verde
The birria itself can be store in the refrigerator in a sealed container for up to 5 days. Or, freeze it in freezer containers for up to 6 months. That’s it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
