Birria Style Sliding Nachos

Birria Style Sliding Nachos

Imagine a culinary masterpiece unveiling before your eyes: a tempting skillet brimming with succulent shreds of beef gracefully intertwining with a cascading layer of decadent Oaxaca cheese, all settling onto a foundation of perfectly crisp tortilla chips. Take this symphony of flavors to another level with the addition of zesty onions and fragrant cilantro, culminating in a sensory delight that transcends the ordinary. And as the pièce de résistance, don't overlook the consommé dip, inviting you to embark on a journey of dipping, savoring, and repeating. Each bite becomes a thrilling slide of flavors, orchestrating a dance that will undoubtedly captivate your taste buds in a harmonious celebration of culinary excellence!
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Appetizer, lunch
Cuisine Mexican
Servings 3 plates


  • 1 large bag of tortilla chips (divided)
  • 3 pounds of short rib
  • 2 pounds of chuck roast
  • 1/4 cup of garlic salt
  • 4 cups beef stock
  • 1 container of birria marinade
  • 3-5 bay leaves
  • 4 cups of grated Oaxaca cheese
  • 1/2 cup diced onions
  • 1/2 cup chopped cilantro


  • Start by seasoning some chuck roast and short rib with garlic salt and searing on all sides. Pop it in an instant pot and add some birria marinade on top along with beef stock and some bay leaves. Cook that for 1 hour on high and then strain the meat from the liquid, set aside that liquid for the consommé. Let the meat cool and extract from the bones and shred it up.
  • On a nonstick pan, add an even layer of Oaxaca cheese and then pile on some of that shredded beef. Put in oven at 350°F until the cheese melts.
  • Once finished, slide it onto a plate of tortilla chips. Garnish with some onions and cilantro before pulling it apart. Dip in the consommé and enjoy!


Keyword birria, cheese, nachos

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