Birria Nachos

Birria Nachos

Makes 6 servings

For the Birria:

1 tablespoon olive oil

½ white onion, chopped

1 tablespoon tomato paste

1 pound stew meat

1 dried Guajillo chile

1/2 teaspoon ground cumin

1 teaspoon dried oregano

Pinch of cinnamon

1 dried bay leaf

1-2 chipotle in adobo (canned)

2 cups chicken or beef stock

For the Nachos:

1 bag of tortilla chips

2 cups cheddar cheese, shredded

½ cup cilantro, chopped

½ white onion, chopped

If using an Instant Pot - saute onions on the saute setting with the olive oil for 5-10 minutes until golden brown and translucent. Meanwhile, season the meat with salt and pepper. Add the tomato paste to the onions and stir. Add the meat, guajillo chile, ground cumin, oregano, cinnamon, bay leaf, chipotles, and stock, and cook on high pressure for 45 minutes with a natural release.

If cooking on the stove - saute the onions and olive oil in a dutch oven for 5-10 minutes over medium high heat until golden brown and translucent. Meanwhile, season the meat with salt and pepper. Add the tomato paste to the onions and stir. Add the meat, guajillo chile, ground cumin, oregano, cinnamon, bay leaf, chipotles, and stock, and bring to a simmer. Turn down to low heat and cover, cook for 3-4 hours until fork tender. Add more stock as needed to keep the meat covered. 

Remove from the heat and discard the bay leaves and dried guajillo chiles. Shred the meat and remaining chiles with two forks.

Meanwhile, preheat the oven to 400F, cover a sheet pan (depending on the size, you might have to do two batches)with a  layer of chips and top with cheese and meat using a slotted spoon or  tongs to leave some of the liquid behind. Bake for 5 minutes until the cheese is melted. Top with cilantro and onion. Spoon extra birria into a small bowl for dipping.