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Birria Nachos with Avocado Crema and Pickled Onions
recipe
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Brooklyn
Birria Nachos with Avocado Crema and Pickled Onions
Micole Rondinone
Micole Rondinone
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$1.00
This recipe for Birria Nachos is exactly what you want nachos to be: an explosion of flavor with lots of delicious messy toppings.
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You Need

2-4 Servings
  • 1 large bag of Vista Hermosa Totopos, or sturdy Tortilla Chip of choice
  • Trader Joe’s Birria (or homemade birria or any cooked protein/veg of choice)
  • Shredded low-moisture mozzarella or shredded cheddar cheese

  • For Avocado Crema

    • 1-2 Tbsps Sour cream, plain yogurt, crema etc
    • 3-4 limes
    • 1 tsp salt, to taste
    • 1 avocado
    • 1/2 - 1 cup loosely packed fresh cilantro, washed

  • For Pico de Gallo

    • 16-20 cherry tomatoes, halved or 1 large tomato, diced
    • 1/2 medium red onion, finely diced
    • 1 lime
    • Fresh cilantro to taste, finely chopped

  • For Homemade Queso (from Homer Murray’s Tasting Table recipe)

    • 8 ounces cheddar cheese, grated
    • 1 teaspoon cornstarch
    • 1 cup heavy cream
    • ¼ cup finely chopped pickled jalapeños
    • 2 tablespoons hot sauce
    • Kosher salt, to taste

  • OPTIONAL: Pickled Onions

    • 1/2 medium red onion, sliced into thin half rounds
    • 1/2 cup white vinegar and 1/2 cup water (enough to fully submerge onions)
    • 2-3 tsps sugar/honey
    • 2-3 tsps salt
    • 1 mason jar or Tupperware

    • How To

    1. Start by prepping your salsas. They come together quickly and will keep in your fridge for leftovers, or for other meals throughout the week!
    2. To a blender or food processor, add: 1-2 Tbsps sour cream, plain yogurt or crema, juice of 3-4 limes, 1 tsp salt, 1 avocado and 1/2 - 1 cup loosely packed fresh cilantro. Blend until smooth. Adjust salt as desired.
    3. Make your pico de gallo. In a medium bowl or Tupperware, add: 16-20 cherry tomatoes cut in half (or 1 large tomato, diced), 1/2 medium red onion, finely diced, juice of 1 lime, along with chopped fresh cilantro and salt to taste.
    4. If making pickled onions, cut the remaining half of your red onion into thin half rounds and add to a jar or Tupperware with 1/2 cup white vinegar and 1/2 cup water (enough to fully submerge onions), 2-3 tsps sugar/honey and 2-3 tsps salt.
    5. Make the homemade queso. In a medium saucepan but off the heat, toss 8 ounces of grated cheddar cheese with 1 teaspoon of cornstarch. Transfer the saucepan to your stovetop over medium heat and immediately add 1 cup heavy cream, ¼ cup finely chopped pickled jalapeños and 2 tablespoons hot sauce. Stir constantly as the cheese melts. When cheese has fully melted, salt to taste if needed and reduce the heat to low, stirring only occasionally.
    6. Reheat birria according to package instructions, either in the microwave or on the stovetop. Then place parchment on a sheet tray to build your nachos: layer of chips, birria beef using a slotted spoon (save liquid for dipping). Drizzle warm homemade queso, add another layer of chips, birria, and nacho cheese.
    7. Finish with shredded low-moisture mozzarella or cheddar and broil in oven on high for 1-3 minutes, keeping an eye to avoid burning. Melt the cheese.
    8. Upon removal from oven, top nachos with pickled onions, pico de gallo, and avocado crema. Serve with birria liquid and extra queso on the side for dipping.