Birria Nachos
Our Traeger Birria Nachos combine slow-smoked, braised beef with crispy tortilla chips, copious amounts of melted cheese, and all the fresh toppings you can throw at it for a rich and satisfying dish.
Traeger Birria Nachos
This recipe starts with a smoked chuck roast seasoned with a bold Mexican spice blend. The meat is then braised in a homemade consommé featuring guajillo peppers, tomatoes, and aromatic spices. Once shredded, the tender birria is layered over tortilla chips, topped with cheese, and melted on the grill. We finish these nachos with fresh avocado, diced tomatoes, and Cotija cheese. They are an excellent choice for game day or a backyard gathering.
Why You'll Love This Recipe
- Smoky and Tender Meat - The combination of smoking and braising creates deeply flavorful and juicy beef.
- Rich and Spiced Consommé - Homemade consommé infuses the meat with layers of flavor.
- Perfect for Sharing - A great dish for entertaining or feeding a crowd.
- Customizable Toppings - Add extra heat, creaminess, or crunch based on preference.
Try our Smoked Quesabirria Tacos!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
This list is long, but most of these ingredients will already be in your pantry or fridge. It is also VERY worth it to make the consommé from scratch. The taste is unmatched!
- Beef Chuck Shoulder Roast
- Mexican Seasoning Blend
- Salt
- Pepper
- Dried Guajillo Peppers
- Salt
- Ground Cloves
- Thyme
- Cumin
- Peppercorns
- Mexican Oregano
- Garlic
- Onion
- Whole Roma Tomatoes (Canned)
- Beef Broth
- Tortilla Chips
- Shredded Cheese
- Diced Tomatoes
- Avocado
- Cotija Cheese
Try our Tri-Tip Birria!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prepare the Grill - Set your pellet grill to 220°F on the "smoke" setting.
- Season the Beef - Coat the chuck roast with the Mexican seasoning blend, salt, and pepper.
- Smoke the Meat - Place the beef on the grill and smoke for 2-3 hours.
- Make the Consommé - Simmer the guajillo peppers with the other consommé ingredients for 10-15 minutes, then blend until smooth.
- Braise the Beef - Cut the smoked beef into chunks, place in a Dutch oven, and pour the strained consommé over it. Braise over low heat for 2-3 hours until the meat is shreddable. Shred the beef and reserve the consommé.
- Assemble the Nachos - Spread tortilla chips on a parchment-lined grill-safe baking sheet. Layer with shredded birria and shredded cheese.
- Melt the Cheese - Return the tray to the grill until the cheese is fully melted.
- Garnish and Serve - Top with diced tomatoes, avocado, and cotija cheese. Serve immediately.
Try with our Smoked Verde Salsa!
FAQ
Store the shredded beef in an airtight container with some of the reserved consommé to keep it moist. Refrigerate for up to 4 days or freeze for up to 3 months. For best results, only assemble as many nachos as you'll eat that day. They don't keep well once they are put together.
Warm the meat in a skillet over low heat with a bit of consommé to keep it tender. Avoid microwaving, as it can dry out the meat.
Yes, you can prepare the birria up to 3 days ahead. Store it in the refrigerator and reheat before assembling the nachos.
Feta cheese or queso fresco are good substitutes if cotija is unavailable.
Homemade Guacamole is great with this!
Serve This With...
- Mexican Rice - A great side to complement the bold flavors.
- Pico de Gallo - A bright, tangy topping option.
- Spicy Smoked Salsa - For those who want extra heat.
More Great Beef Recipes To Enjoy!
Pin For Later
Birria Nachos
Our homemade birria nachos are such an incredible dish to serve to your friends and family! This is homemade, tender, delicious, and something everyone will want seconds of!
Ingredients
Meat
- 4 pounds beef chuck shoulder roast
- 4 tablespoons Mexican seasoning blend
- 1 teaspoon salt
- 1 teaspoon pepper
Consomme
- 12 dried Guajillo peppers, seeds and stems removed
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- 1 teaspoon thyme
- ½ teaspoon cumin
- 1 teaspoon peppercorns
- 1 tablespoon Mexican oregano
- 5 cloves garlic
- 1 large onion, halved
- 1 15 ounce can whole roma tomatoes
- 6 cups water
- 2 cups beef broth
Nachos
- 8 cups tortilla chips
- 4 cups shredded cheese
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup cotija cheese
Instructions
Preheat your smoker
Preheat your grill to 220°F.
Season the meat
Coat the beef with the Mexican seasoning blend, plus salt and pepper.
Smoke the meat
Place the beef on the grill and smoke for 2–3 hours.
Make the consommé
Remove stems and seeds from the peppers.
Put them in a pot with the other consommé ingredients.
Bring to a simmer and cook for 10–15 minutes.
Take the pot off the heat and let it cool for 15–20 minutes.
Blend until smooth and set aside.
Braise the beef
After smoking, cut the beef into large chunks.
Put the chunks in a Dutch oven.
Strain the blended consommé over the meat; if it doesn’t cover the beef, add more beef broth (if necessary) until submerged.
Let it braise over low heat for 2–3 hours or longer, until the meat is shreddable.
Shred the beef, discard any unappetizing pieces, and keep the remaining consommé.
Assemble your nachos
Place a parchment sheet on a grill-safe baking sheet.
Add the chips, and top with a layer of birria, and then all of the shredded cheese.
Place into your preheated grill and let cook until the cheese is melted fully.
Top with all the garnishes you can handle!
Serve hot.
Nutrition Information:
Yield:
8Serving Size:
Amount Per Serving: Calories: 1258Total Fat: 71gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 43gCholesterol: 217mgSodium: 1953mgCarbohydrates: 92gFiber: 11gSugar: 7gProtein: 70g
This is such a great recipe. I do make a little change. After smoking for 3 hours. I chunk it up, and sear on all 4 sides on a piping hot flat top griddle with a tablespoon of avacado oil before putting into braise. After shredding you end up with some really tasty, seared bits.
Great idea! I'll definitely add that in next time.