Street FoodMediumFree

Birria Nachos

Name: Birria Nachos
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 800 g Shredded birria meat (beef or lamb); 1 White onion (chopped); 4 Guajillo chilli (for adobo); 2 tbsp Apple cider vinegar; 250 g Asadero or Oaxaca cheese (grated); 2 Serrano chilli (sliced); 2 Ancho chilli (for adobo); 300 g Tortilla chips (crispy); 1 bunch Fresh coriander

210 min (30 prep + 180 cook) Medium 6 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Crispy tortilla chips loaded with shredded birria beef, melted cheese and consommé dipping sauce — the viral nachos-birria fusion.

About this recipe

Birria nachos are the perfect fusion of two icons of Mexican gastronomy: Jalisco birria and Tex-Mex nachos. Crispy totopos topped with shredded birria beef, melted cheese, onion and coriander, served with birria consommé for dipping. This combination went viral on social media from 2019–2020, when 'birria tacos' (or 'tacos de birria con consomé') became a global viral sensation, first in Los Angeles and then worldwide. Birria nachos are the ideal version for sharing as a group.

History & Origin

Birria is a dish from Jalisco with at least 400 years of documented history: it was born as a preparation of lamb or goat marinated in a chilli adobo and cooked in a barbacoa pit, originally considered celebration food and poor-kitchen cooking for using cuts and animals that others discarded. Birria became popular across Mexico during the 20th century and in recent decades became street food in Guadalajara's markets. The global explosion of 'birria tacos' occurred between 2019 and 2021, driven by viral videos on TikTok and Instagram from stalls in Los Angeles and New York where shredded meat was served in tortillas dipped in consommé. Birria nachos are a natural evolution of this trend: they took the most addictive elements of birria (the meat, melted cheese, consommé) and applied them to the shareable format of nachos, creating one of the most successful Mexican party food dishes of recent years.

Estimated cost

£18.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

620

Calories

34g

Protein

42g

Carbohydrates

36g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
For the birria: marinate the meat for 2 hours (or overnight) in an adobo of toasted and blended guajillo, ancho and pasilla chillies with garlic, onion, cumin, oregano, cinnamon, cloves and apple cider vinegar. Cook over low heat for 3 hours with stock until the meat falls apart.
💡 Birria can be made the day before - in fact the flavour improves after resting overnight in its consommé.
2
Remove the meat from the consommé and shred with two forks. Keep the consommé hot to serve as a dip. Mix the shredded meat with a little consommé so it is juicy but not soggy.
3
Spread the totopos on a large oven tray. Cover with the shredded birria meat and grated cheese generously. Bake at 200°C for 10–12 minutes until the cheese bubbles and lightly browns.
💡 Use Oaxaca or asadero cheese for an authentic melt - they melt better than Cheddar and have the right flavour.
4
Finish the nachos with chopped white onion, fresh coriander, sliced serrano chilli and a squeeze of lime. Serve immediately with the hot consommé in individual cups for dipping. Add red salsa to taste.