Birria Nachos

The first time I made birria I was in LOVE. If you have followed my blog for a while, you know that although I am a Southern girl and love Southern cuisine, I also LOVE Mexican food. I honestly could eat Mexican food once or twice a week. There are several Mexican recipes here on my blog and I am excited to add another one to my collection.

My love for birria started with birra tacos but I recently made birria nachos and I have to say that this is my new favorite way to eat birria. I am working toward a healthier lifestyle and being able to enjoy the crunch of a nacho chip without the guilt was amazing. I used the Carl Schmidt Sohn 6.5 QT pressure cooker and air fryer combo to make birria and the built in air fryer to turn corn tortillas into nacho chips. I loved that I could use one appliance to make this dish. The beef for these nachos turned out as soft as butter and I LOVE how fast I could make the birria in the pressure cooker. I have seen other people make birria on the stove or in a crockpot but for me a pressure cooker is the best way to go because you get amazingly tender beef in the shortest amount of time.

Below is the recipe for Birria Nachos. I hope you enjoy this dish as much as I do!

Ingredients Needed for Birria Nachos

3 Pounds Chuck Roast, cut into 3 inch cubes

5 Cups Water, divided

1 Onion, halved

1 14oz can of Crushed Tomatoes

3 Tablespoons Vegetable Oil

5 Guajillo Chile Pods, stem and seeds removed

4 Ancho Chili Pods, stems and seeds removed

3 Chile de Árbol, stem and seeds removed (this pepper give the broth spice so add more if you like it spicy. I am not big on spice and 3 were perfect for me)

1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)

3 Bay Leaves

8 Garlic Cloves

Pinch of Ground Cloves

Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin or 1 teaspoon of ginger powder

1 Teaspoon White Vinegar

1 Teaspoon Sesame Seeds

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Ground Cinnamon

½ Teaspoon Whole Black Peppercorn

5 Teaspoons Coarse Kosher Salt + 1 Teaspoon for seasoning the shredded beef + garlic powder to taste)

White Corn Tortillas

8 oz of Oaxaca Cheese, grated for nacho sauce

2 tablespoons of butter

2 tablespoons of flour

1 cup of milk

Cilantro, chopped

Red onion, diced

Scallions, chopped

Olives

Jalapenos

Vegetable Oil for frying

Directions to Make Birra Nachos

1. Pour 3 Tablespoons of Oil into the