Birria Nachos with Pico De Gallo
- Simple
- 0:30 m
- 25 ingredients
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: 4
Ingredients
For the birria
- 2 tsp oregano
- 2 tbsp olive oil
- 1 large onion
- 1 tbsp garlic purée
- 500g plant-based steaks
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp chilli powder
- ½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 2 bay leaves
- 1 tbsp tomato purée
- 1 x 400g can of chopped tomatoes
- 400ml vegetable stock
- 1 tbsp Ancho chilli paste
- 1 tsp tamari
- 2 tsp brown sugar
- Salt & pepper to taste
- 1 tsp apple cider vinegar
For the pico de gallo
- 2 banana shallots
- 2 jalapeños
- 3 limes
- 6 medium tomatoes - good quality
- 30g coriander
To serve
- 100g plant-based cheese
- 200g tortilla chips
Before you start
Large stock pot
Step 1
Prepare the ingredients
- Peel the onion and finely dice
- Cut (or pull) the vegan steak into rough 2cm chunks
- Make up the stock
Ingredients
- 1 large onion
- 500g plant-based steaks
- 400ml vegetable stock
Step 2
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
Ingredients
- 2 tsp oregano
- 2 tbsp olive oil
- 1 tbsp garlic purée
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp chilli powder
- ½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp allspice
- 2 bay leaves
- 1 tbsp tomato purée
- 1 x 400g can of chopped tomatoes
- 1 tbsp Ancho chilli paste
- 1 tsp tamari
- 2 tsp brown sugar
- Salt & pepper to taste
- 1 tsp apple cider vinegar
Step 3
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
Ingredients
- 2 banana shallots
- 2 jalapeños
- 3 limes
- 6 medium tomatoes - good quality
- 30g coriander
Step 4
Prepare the toppings
- Grate the cheese
Ingredients
- 100g plant-based cheese
Step 5
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
Ingredients
- 200g tortilla chips