Birria Nachos with Pico De Gallo
These Birria Nachos could fool any meat-eater. Not only are they tasty and satisfying, but they're the perfect dish to share with lots of friends and a few tinnies. It's the kind of snack everyone can enjoy. What more could you ask for?
Serves
Ingredients
For the birria
<item-todo-done>2 tsp oregano<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>500g plant-based steaks<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ tsp ground cloves<item-todo-done><item-todo-done>½ tsp allspice<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>400ml vegetable stock<item-todo-done><item-todo-done>1 tbsp Ancho chilli paste<item-todo-done><item-todo-done>1 tsp tamari<item-todo-done><item-todo-done>2 tsp brown sugar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 tsp apple cider vinegar<item-todo-done>
For the pico de gallo
<item-todo-done>2 banana shallots<item-todo-done><item-todo-done>2 jalapeños<item-todo-done><item-todo-done>3 limes<item-todo-done><item-todo-done>6 medium tomatoes - good quality<item-todo-done><item-todo-done>30g coriander<item-todo-done>
To serve
<item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done>200g tortilla chips<item-todo-done>
Before you start
Large stock pot
Prepare the ingredients
- Peel the onion and finely dice
- Cut (or pull) the vegan steak into rough 2cm chunks
- Make up the stock
Cook the birria
- Warm the oil in the pan over medium heat
- Add the onions and a little pinch of salt to the pan and stir for 4-5 minutes
- Add the garlic and stir for 1 minute
- Add the herbs and spices, stir for 30 seconds
- Add the vegan steak and bay leaves to the pan and stir for 2-3 minutes (add another tbsp oil here if the contents of the pan are looking a little dry)
- Add the tomato purée, tomatoes, stock, chilli paste and tamari, stir to combine, reduce the heat and leave to simmer for 12-15 minutes, stirring occasionally to prevent sticking
- Add the apple cider vinegar and sugar and stir to combine
- Taste the birria and season to perfection with salt and pepper
Make the pico de gallo
- Peel and finely dice the shallots
- Trim, core and dice the chillies
- Roll and halve the limes
- Dice the tomatoes
- Pick the coriander leaves and finely chop
- Add the shallots, chillies, tomatoes, coriander and salt to a bowl and toss to combine
- Pour the contents of the bowl into a sieve over a sink to let some of the liquid drain off
- Transfer the pico de gallo back to the bowl, squeeze over the lime juice, taste and season with a little more salt if needed
Prepare the toppings
- Grate the cheese
Finish the nachos and serve
- Tip the tortilla chips into a big serving vessel, spoon over the birria, sprinkle over the cheese, put the dish in the oven under a hot grill to melt the cheese
- Sprinkle the pico de gallo over the nachos and serve immediately