Vegan Birria Nachos with Pico De Gallo Bosh TV

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