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Irresistible Birria Quesa Nachos: 3 Perfect Bites!

Birria Quesa Nachos
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Enjoy a delicious twist on a popular trend with these Birria Quesa Nachos. Crispy tortilla chips are loaded with tender, slow-cooked birria beef, melted cheese, and your favorite nacho toppings for a flavorful and shareable appetizer.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 2 guajillo chiles, stemmed and seeded
  • 2 ancho chiles, stemmed and seeded
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups beef broth
  • 1 bag tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • Optional toppings: chopped white onion, chopped cilantro, lime wedges, sour cream, sliced jalapeños

Instructions

  1. Sear the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef on all sides. Remove beef and set aside.
  2. Sauté aromatics: Add the quartered onion and garlic to the pot. Cook until softened, about 5 minutes.
  3. Toast chiles: Add the guajillo and ancho chiles to the pot. Toast for 1-2 minutes until fragrant, being careful not to burn them.
  4. Blend the sauce: Transfer the onion, garlic, and toasted chiles to a blender. Add oregano, cumin, salt, pepper, and 1 cup of beef broth. Blend until smooth.
  5. Simmer the birria: Return the seared beef to the pot. Pour the blended sauce and the remaining 3 cups of beef broth over the beef. Bring to a simmer, then cover and cook on low heat for 3-4 hours, or until the beef is very tender and shreds easily.
  6. Shred the beef: Remove the beef from the pot and shred it using two forks. Skim any excess fat from the cooking liquid and reserve the liquid (this is your consomé).
  7. Assemble the nachos: Preheat your oven to 350°F (175°C). Spread the tortilla chips in a single layer on a baking sheet. Top evenly with the shredded birria beef and the shredded cheeses.
  8. Bake the nachos: Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  9. Serve: Drizzle with consomé, if desired, and top with your favorite optional toppings. Serve immediately.

Notes

  • For a spicier nacho, add a minced jalapeño to the birria while it simmers.
  • You can make the birria ahead of time and reheat it before assembling the nachos.
  • The consomé is delicious for dipping the nachos.

Nutrition

Find it online: https://spoonfulsnap.com/birria-quesa-nachos-recipe/