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Loaded Nachos with Birria Beef and Consommé Dip

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A flavorful and indulgent loaded nachos recipe featuring tender slow-cooked birria beef, melted cheese, fresh toppings, and a rich consommé dip perfect for dunking.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 large white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 cup apple cider vinegar
  • 4 cups beef broth (preferably low sodium)
  • Salt and freshly ground black pepper, to taste
  • 1 large bag sturdy tortilla chips
  • 3 cups shredded Oaxaca cheese or blend of Monterey Jack and mozzarella
  • 1 cup pickled red onions
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1–2 limes, cut into wedges
  • 1 avocado, diced (optional)
  • 1 jalapeño, thinly sliced (optional)
  • Additional beef broth for consommé dip if needed

Instructions

  1. Toast dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping occasionally. Avoid burning.
  2. Soak toasted chilies in hot water for about 15 minutes until softened.
  3. In a blender, combine softened chilies, chipotle pepper, garlic cloves, quartered onion, cumin, oregano, cinnamon, and apple cider vinegar. Blend until smooth, adding soaking water if needed.
  4. Season beef chunks with salt and pepper. Place in slow cooker and pour chili sauce over meat. Add beef broth.
  5. Cover and cook on low for 8-10 hours or high for 4-5 hours until beef is tender and shreddable.
  6. Remove beef and strain cooking liquid through a fine sieve into a bowl. Adjust salt and pepper. Add beef broth if consommé is too thick.
  7. Shred beef using two forks into bite-sized pieces.
  8. Preheat oven to 375°F (190°C). Spread tortilla chips on a baking sheet or oven-safe skillet.
  9. Sprinkle half the shredded cheese evenly over chips, add a generous layer of birria beef, then top with remaining cheese.
  10. Bake for 8-10 minutes until cheese is melted and bubbly. Watch carefully to avoid burning.
  11. Remove from oven and immediately top with pickled onions, fresh cilantro, diced avocado, and jalapeño slices.
  12. Serve hot with warm consommé dip on the side for dunking.

Notes

Toast dried chilies just enough to bring out aroma without burning to avoid bitterness. Strain consommé to remove grit for smooth dip. Use forks to shred beef for tender texture. Layer cheese under and over beef to bind nachos. Serve consommé on the side to keep chips crispy. Reheat consommé gently if cooled. Can prep consommé a day ahead for deeper flavor.

Nutrition

Keywords: loaded nachos, birria beef, consommé dip, slow cooker, Mexican, cheesy nachos, party food, comfort food

Find it online: https://lucydishes.com/loaded-nachos-with-birria-beef-recipe-best-homemade-consomm-e-dip-guide/