Birria Nachos
Updated: Apr 14, 2021

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