Description
Birria Street Corn Nachos combine tender, slow-cooked birria meat with fresh grilled corn, layered over crispy tortilla chips and topped with a blend of melted cheeses, creamy avocado, and zesty pico de gallo. This flavorful, crowd-pleasing dish is perfect for sharing and brings vibrant Mexican street food flavors right to your table in just 35 minutes.
Ingredients
Scale
Base Ingredients
- 4 ears fresh corn on the cob
- 8 oz sturdy tortilla chips
- 2 cups shredded birria meat (beef or lamb)
Cheeses
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
Toppings
- 1 ripe avocado, diced
- 1 cup pico de gallo
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the corn: Grill or boil the corn on the cob for 10–15 minutes until tender. Once cooked, carefully cut the kernels off the cob and set aside.
- Prepare the birria meat: If using leftover birria, shred the meat into bite-sized pieces. If preparing fresh, slow-cook seasoned beef or lamb until tender enough to shred, then shred the meat.
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the nachos.
- Assemble the nachos: On a baking sheet, evenly spread the tortilla chips. Layer the shredded birria meat and corn kernels over the chips to ensure every bite has a balance of flavors.
- Add cheeses and bake: Sprinkle shredded Monterey Jack and crumbled queso fresco over the layered nachos. Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Finish with fresh toppings: Remove the nachos from the oven and immediately top with diced avocado, fresh pico de gallo, and chopped cilantro to add freshness and texture.
- Serve: Serve the nachos hot with lime wedges on the side for squeezing over, which adds a tangy brightness to the dish.
Notes
- You can grill the corn for a smoky flavor or boil for simplicity.
- Leftover birria speeds up preparation but freshly slow-cooked meat will enhance flavor.
- For extra spice, add sliced jalapeños or a drizzle of hot sauce before baking.
- Use sturdy chips to prevent sogginess under the toppings.
- This dish is best enjoyed immediately for crispy chips and fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
