Birria Nachos with Pico De Gallo

Birria Nachos with Pico De Gallo

Birria nachos are one of those recipes we genuinely get excited about every single time. The rich, spiced birria broth soaking into crispy tortilla chips, topped with melty cheese, fresh pico de gallo and all the good stuff is absolutely next level. We love making these when friends come over because everyone loses their minds a little bit, and honestly, so do we. Plant-based birria used to feel like a bold claim, but trust us on this one; it totally delivers. Make these tonight and you will not regret it.

Cook: 30 min
Serves 4

Before You Start

  • Large pan
  • Sieve
  • Grater
  • Mixing bowl
  • Large serving vessel
  • Preheat grill to high

Ingredients

  • 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
  • 2 banana shallots
  • 2 jalapeños
  • 3 limes
  • 6 medium tomatoes - good quality
  • 30g coriander
  • 100g plant-based cheese
  • 200g tortilla chips

Method

1

Prepare the ingredients 

  • Peel the onion and finely dice
  • Cut (or pull) the vegan steak into rough 2cm chunks
  • Make up the stock
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
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
4

Prepare the toppings 

  • Grate the cheese
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

Tips & Variations

  • Double the broth: We always make a little extra birria broth because it's brilliant for dipping. Just serve it on the side in a small bowl and let everyone go to town.
  • Swap the vegan steak: If you can't find vegan steak, pulled jackfruit or even a tin of black beans works really well here. Henry loves the black bean version for a quicker weeknight spin.
  • Make it spicier: If you like heat, Ian always adds a finely chopped fresh jalapeño into the pico de gallo and a pinch of chipotle chilli flakes over the top before serving. Highly recommend.

Why This Works

The trick here is letting the vegan steak really soak up all those deep, smoky, spiced flavours in the birria sauce; that's what gives it that proper slow-cooked feel even though it's ready in 30 minutes. The pico de gallo is doing serious heavy lifting too, because that fresh, sharp hit of tomato and coriander cuts right through the richness and keeps every bite tasting alive. Don't skip dipping the chips in the broth before loading them up. It's a game changer.