Birria Nachos (15 Min.)
With Cinco de Mayo just around the corner or maybe you’re gearing up for game day or a party, I recommend giving these quick and easy Birria Nachos a try. Bursting with that incredibly rich and savory birria flavor, these nachos come together with meal-prepped lamb or beef birria in just 15 minutes. Simply throw them in the oven when your guests knock on the door!
Party prep can be stressful so I like to make recipes that can be prepared in advance and thrown together quickly on the day. These birria nachos are a great example of that as you can make the birria well ahead and put the dish together in 15 minutes flat on the day with just a few fresh ingredients.
Why not make it a “birria bonanza” and turn leftover birria into baked birria tacos, and birria burritos alongside these nachos? Perfect for your Cinco de Mayo celebrations, game nights, or upcoming summer parties.
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Birria Nachos
Ingredients
- 8 oz tortilla chips lightly salted, round or triangles
- 1 cup mozzarella cheese shredded
- 1 lb lamb birria or beef birria, heated through
- 1/2 red onion finely sliced
- 1 tbsp fresh cilantro leaves
- 1/4 cup sour cream or Mexican crema
- 2 tbsp milk
- 1 lime optional, cut into wedges, to serve
Instructions
- Heat the oven to 350F (180C).
- Heat the birria in a pan over medium heat for 3-4 minutes while stirring or in the microwave until fully heated through.
- Place the tortilla chips evenly on a half-size baking tray (18×13 inches) with them lightly overlapping. Bake them for 2-3 minutes to get some extra color and crunch.8 oz tortilla chips
- Evenly add shredded cheese followed by the birria on top of the tortilla chips. Bake for another 5 minutes or until the corn chips and birria chunks get a darker edge and the cheese is fully melted. Keep an eye on it to make sure they don't overcook!1 cup mozzarella cheese, 1 lb lamb birria
- Remove the topped nachos and top them with finely sliced red onions, fresh coriander leaves, and a sour cream drizzle. Stir in 1-2 tbsp of milk to the sour cream to make a quick Mexican crema.1/2 red onion, 1 tbsp fresh cilantro leaves, 1/4 cup sour cream, 2 tbsp milk
- Serve the birria nachos immediately alongside some lime wedges.1 lime
Video
Notes
Nutrition
Ingredients and substitutions
- Birria – I use my birria de borrego recipe (lamb birria) to make the nachos but birria de res (beef birria) or birria de cerdo (pork birria) work well too.
- Chips – Round or triangular tortilla chips can be used. Use lightly salted ones as deep flavored chips will be too overpowering alongside the well seasoned birria.
- Cheese – A quick melting cheese such as mozzarella works well but you can use your favorite shredded Mexican cheese blend too.
- Sour cream – Full-fat sour cream works best. Stir in some whole milk to make a quick drizzling sauce or Mexican type crema.
Step-by-step: birria nachos
1. Bake tortilla chips for 2-3 minutes.
2. Cover chips with shredded cheese.
3. Add heated birria and bake for 5 minutes.
4. Top the layers with finely sliced red onion.
5. Garnish with coriander leaves.
6. Drizzle with Mexican crema or thinned sour cream and serve.
My top 3 nacho tips
- Preheat chips: Avoid soggy nachos! Make sure to preheat chips first for 2-3 minutes in the oven before topping them.
- Don’t overload them: The birria adds tons of flavor and there’s no need to overcomplicate the toppings. Keep it simple!
- Best fresh: Loaded nachos don’t reheat well. Prep the toppings and make them fresh in 10 minutes flat.
