Birria Nachos w. Avocado Crema & Pickled Onions

Nachos are my idea of a good time.

In fact, I’d say they are one of my favorite meals of all time and I’ll explain why…

First, a bit of nacho history: nachos really do originate in Northern Mexico, and these traditional nachos are a simple, exquisite experience. My nachos, however, are closer to the Tex-Mex variety most of us have come to know and love.

Now let’s get back to my love affair with nachos: they are an explosion of messy toppings that embodies everything I love about food. When I tell people I’m a chef or that I write recipes they always ask, “What’s your favorite thing to cook?”. The answer is simple. Anything that has layers of flavor.

And the best nachos are inherently a multi-layered flavor experience, with each chip carrying a world of flavor on it’s crispy surface and each bite a choose your own adventure of toppings. Nachos are an endless pursuit of joyous flavor, which is why this recipe gets easy at the end — once your sauces are done. Then you can kick back, relax & get to exploring your flavor masterpiece.

 
 

Birria Nachos with Avocado Crema and Pickled Onions

For Avocado Crema

  • 1-2 Tbsps Sour cream, plain yogurt, crema etc

  • 3-4 limes

  • 1 tsp salt, to taste 

  • 1 Avocado

  • 1/2 - 1 cup loosely packed fresh Cilantro, washed

For Pico de Gallo

  • 16-20 cherry tomatoes, halved or 1 large tomato, diced 

  • 1/2 medium red onion, finely diced

  • 1 lime

  • Fresh cilantro to taste, finely chopped

For Homemade Queso (from Homer Murray’s recipe)

  • 8 ounces cheddar cheese, grated

  • 1 teaspoon cornstarch

  • 1 cup heavy cream

  • ¼ cup finely chopped pickled jalapeños

  • 2 tablespoons hot sauce

  • Kosher salt, to taste

OPTIONAL: Pickled Onions

  • 1/2 medium red onion, sliced into thin half rounds

  • 1/2 cup white vinegar and 1/2 cup water (enough to fully submerge onions)

  • 2-3 tsps sugar/honey

  • 2-3 tsps salt

  • 1 mason jar or tupperware

Start by prepping your salsas. They really do come together quickly and will keep in your fridge for leftovers, or for eating with other meals throughout the week!

To a blender or food processor add: 1-2 Tbsps sour cream, plain yogurt or crema, juice of 3-4 limes, 1 tsp salt, 1 avocado and 1/2 - 1 cup loosely packed fresh cilantro. Blend until smooth. Adjust salt as desired.

Make your pico. To a medium bowl or tupperware add: 16-20 cherry tomatoes cut in half (or 1 large tomato, diced),  1/2 medium red onion, finely diced, juice of 1 lime, along with chopped fresh cilantro and salt to taste.

If you are opting to make pickled onions which uses some basic pantry staples: cut the remaining half of your red onion into thin half rounds and add to a jar or tupperware with 1/2 cup white vinegar and 1/2 cup water (or enough to fully submerge onions), 2-3 tsps sugar/honey and 2-3 tsps salt.

The last thing to do is make the homemade queso, which I PROMISE is worth the extra steps!! In a medium saucepan but off the heat, toss 8 ounces of grated cheddar cheese with 1 teaspoon of cornstarch. Transfer the saucepan to your stovetop over medium heat and immediately add 1 cup heavy cream, ¼ cup finely chopped pickled jalapeños and 2 tablespoons hot sauce. Stir constantly as the cheese melts. When cheese has fully melted, salt to taste if needed and reduce the heat to low, stirring only occasionally as you warm up your birria.

Follow the package instructions to reheat birria in the microwave, or on the stovetop. Then place a piece of parchment down onto a sheet tray to build your nachos, starting with a layer of chips and then your birria beef, using a slotted spoon to pull out the whole pieces of beef from the liquid (keep the liquid for dipping at the end). Then, drizzle on your warm homemade queso before adding another layer of chips, birria and nacho cheese. Finally, finish with some grated low-moisture mozzarella or cheddar and place in your oven under the broiler on high for 1-3 minutes, keeping an eye so the nachos don’t burn. You just want to get your cheese all melty.

When the nachos come out, top with your pickled onions, pico de gallo and avocado crema. Serve birria liquid and extra queso on the side for dipping.