Birria nachos are everything you love about bold, meaty Mexican comfort food stacked high on a crunchy, cheesy bed of tortilla chips. This Birria Nacho Platter with Avocado and Cotija is an indulgent, flavor-packed feast that turns tender, slow-cooked beef into the ultimate snack—or let’s be honest, a full meal. Whether you're hosting game night, feeding a hungry crowd, or just looking for a new twist on nachos, this is one of those shredded beef nachos recipes that checks every box: savory, melty, spicy, and totally unforgettable. If you’ve ever wondered how to make birria nachos that hit hard with flavor, stick around—this one’s worth every minute.
Birria Nacho Platter with Avocado and Cotija
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Appetizer
Cuisine Mexican, Tex-Mex
Servings 6 generous portions
Large Dutch oven or slow cooker Essential for preparing the birria. A Dutch oven helps sear the beef and slow-cook it evenly, but a slow cooker is a great hands-off alternative.
Blender To blend the chile sauce until silky smooth.
Sheet pan For building and baking the nacho platter.
Chef’s knife & cutting board For prepping your toppings.
Small Skillet (optional) To toast spices or warm up consommé before drizzling over the nachos.
For the Birria (slow-cooked meat)
- 3 lbs beef chuck roast or a mix of chuck and short ribs
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 dried pasilla chiles stemmed and seeded
- 4 cloves garlic
- 1 small white onion quartered
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- 2 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 4 cups beef broth
For the Nachos
- 1 large bag of sturdy tortilla chips thick-cut for best results
- 2 cups shredded Oaxaca cheese or mozzarella if unavailable
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked birria beef shredded from above
- 1 avocado diced
- ½ cup crumbled Cotija cheese
- ⅓ cup chopped fresh cilantro
- ⅓ cup diced red onion
- ¼ cup pickled jalapeños
- ½ cup fresh pico de gallo optional
- Lime wedges for serving
Optional (but excellent)
- A drizzle of birria consommé reserved broth from the meat
- Sour cream or Mexican crema
- Hot sauce
Make the Birria (Slow-Cooked Meat)
Prep the chiles:
Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet for 1–2 minutes until aromatic. Transfer them to a bowl and pour over hot water to soak for 15 minutes until softened.
Blend the marinade:
In a blender, combine the softened chiles, garlic, onion, oregano, cumin, peppercorns, cloves, cinnamon stick (broken up), apple cider vinegar, and about ½ cup of the soaking liquid. Blend until smooth.
Sear the beef:
In a Dutch oven, heat a splash of oil over medium-high heat. Cut the beef into large chunks and sear them on all sides for a rich crust. Remove and set aside.
Combine and simmer:
Pour the chile sauce into the Dutch oven, scraping up the browned bits. Return the beef to the pot, add beef broth and bay leaves, and bring to a simmer. Cover and cook over low heat for about 3 hours, or until the beef is fall-apart tender.
(Alternatively, transfer everything to a slow cooker and cook on low for 8 hours.)
Shred the beef:
Once done, remove the beef from the pot and shred it using two forks. Skim fat from the broth and reserve about a cup of the consommé for drizzling later.
Assemble the Nacho Platter
Preheat your oven to 400°F (200°C).
Layer the chips:
On a large sheet pan, spread out a layer of sturdy tortilla chips. Make sure they’re not too thin, or they’ll get soggy.
Add cheese and meat:
Sprinkle the shredded Oaxaca and Monterey Jack cheeses evenly over the chips. Add the shredded birria beef on top. Drizzle with a bit of consommé if you like your nachos extra juicy.
Bake:
Place the sheet pan in the oven and bake for about 10 minutes or until the cheese is fully melted and bubbling.
Add the fresh toppings:
Once out of the oven, sprinkle with diced avocado, crumbled Cotija cheese, chopped cilantro, red onion, and pickled jalapeños. Add a few spoonfuls of fresh pico de gallo for brightness if using.
Serve with extras:
Serve with lime wedges, sour cream or crema, and more consommé for dipping or drizzling.
And just like that, you've created a birria nacho platter that might upstage any main dish.
Pairings
Drinks
These birria nachos pair beautifully with a cold Mexican lager, a smoky mezcal margarita, or even a michelada. If you’re going non-alcoholic, try agua fresca made from tamarind or hibiscus.
Sides
Since this dish is hearty, lighter sides work best. Think charred street corn (elote), a tangy cabbage slaw, or a bright tomato-cucumber salad with lime and chili. If you're going all in, a small plate of birria loaded fries makes for a decadent, over-the-top accompaniment.
Dessert
To balance the savory richness, go with something simple like cinnamon-sugar churros or a slice of tres leches cake.
FAQs
1. Can I use a different cut of beef for birria?
Absolutely. While chuck roast is ideal for its balance of meat and fat, you can mix in short ribs or beef shank for a richer texture. Avoid lean cuts like sirloin, which can turn dry after long cooking.
2. Is it okay to make this with barbacoa instead of birria?
Yes! Barbacoa nachos are a close cousin to this dish and can be used interchangeably. Both rely on slow-cooked, tender shredded beef, though the seasoning differs slightly. If you already have barbacoa, it will work just fine.
3. Can I use pre-made birria or leftover pulled beef?
Totally. If you have leftover birria or even store-bought pulled beef, this can be a great pulled beef nachos recipe hack. Just reheat the meat with a bit of broth before using to keep it juicy.
4. What’s the best way to keep the nachos from getting soggy?
Layer carefully! Don’t overload the chips with too much consommé or wet ingredients until after baking. Add juicy toppings like pico de gallo or avocado right before serving.
5. Can I make this ahead of time?
You can prepare the birria up to 3 days in advance. Shred the meat and store it in the broth. Assemble and bake the nachos just before serving to keep everything crispy and fresh.
