Prep Time: 30 minutes
Cook Time: 3½ hours (or 1 hour in a pressure cooker)
Total Time: 4 hours
Servings: 6–8

Ingredients

For the Birria

3 lbs beef chuck roast

1 lb beef short ribs

2 tbsp vegetable oil

5 dried guajillo chiles

3 dried ancho chiles

2 dried árbol chiles (optional)

4 Roma tomatoes

½ white onion

6 garlic cloves

2 cups beef broth

2 bay leaves

1 tsp cumin

1 tsp Mexican oregano

½ tsp ground cloves

½ tsp cinnamon

1 tsp black pepper

2 tsp salt

2 tbsp apple cider vinegar

For the Nachos

1 large bag thick tortilla chips

3 cups shredded Oaxaca cheese

2 cups shredded Monterey Jack cheese

Guacamole

3 ripe avocados

¼ cup diced onion

¼ cup chopped cilantro

1 jalapeño, finely diced

Juice of 2 limes

Salt to taste

Pickled Jalapeños

1 cup sliced pickled jalapeños

½ cup pickled carrots (optional)

Optional Toppings

Mexican crema

Queso fresco

Chopped cilantro

Diced white onion

Lime wedges

Birria consommé for dipping

Instructions

Step 1 – Prepare the Birria

Toast the dried guajillo, ancho, and árbol chiles for about 30 seconds per side.

Boil them with the tomatoes for 10 minutes until softened.

Blend together with:

onion

garlic

beef broth

vinegar

cumin

oregano

cloves

cinnamon

salt

pepper

Blend until completely smooth.

Step 2 – Cook the Beef

Season the beef with salt.

Brown the meat in hot oil.

Pour the birria sauce over the beef.

Add the bay leaves.

Cover and simmer for 3–3½ hours, or pressure cook for 60 minutes, until the meat easily shreds.

Remove the meat.

Shred it finely.

Reduce the cooking liquid slightly to create a rich consommé.

Mix a few spoonfuls into the shredded beef.

Step 3 – Assemble the Nachos

Spread the tortilla chips on a baking tray.

Layer with:

Oaxaca cheese

Monterey Jack cheese

shredded birria

Bake at 400°F (200°C) for 8–10 minutes, until the cheese is fully melted.

Step 4 – Make the Guacamole

Mash the avocados.

Mix in:

onion

cilantro

jalapeño

lime juice

salt

Keep the texture slightly chunky.

Step 5 – Finish

Top the hot nachos with:

fresh guacamole

pickled jalapeños

Mexican crema

queso fresco

chopped cilantro

diced onion

Serve immediately with hot birria consommé on the side for dipping.

Serve With

Mexican rice

Charro beans

Street corn (Elote)

Fresh salsa roja

Lime wedges

Ice-cold Mexican Coke or Jarritos

Tips

A combination of chuck roast and short ribs creates the richest, most flavorful birria.

Freshly shred Oaxaca cheese for the smoothest, stretchiest melt.

Keep the tortilla chips crispy by baking only until the cheese has melted.

Spoon a little consommé over the shredded beef before assembling for extra juiciness.

Serve the consommé separately so everyone can dip the nachos or drizzle it over the top for authentic street-style flavor.