Description
Birria Street Corn Nachos combine the rich, savory flavors of slow-cooked birria meat with sweet grilled corn, layered over crispy tortilla chips and topped with melty Monterey Jack and crumbly queso fresco. Finished with fresh avocado, pico de gallo, and cilantro, this dish offers a perfect blend of textures and bold Mexican-inspired flavors — ideal as a festive appetizer or a flavorful snack.
Ingredients
Scale
Nachos Base
- 8 oz sturdy tortilla chips
Birria and Corn Toppings
- 4 ears fresh corn on the cob
- 2 cups shredded birria meat (beef or lamb)
Cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
Fresh 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 fresh corn on the cob until tender, which typically takes about 10 to 15 minutes depending on the method. Once cooked, carefully cut the kernels off the cobs and set aside.
- Prepare the Birria Meat: If you have leftover birria, shred the beef or lamb into bite-sized pieces. Otherwise, slow-cook seasoned beef or lamb until tender enough to shred easily.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the assembled nachos.
- Assemble the Nachos: On a baking sheet, evenly spread the tortilla chips, then layer the shredded birria meat and fresh corn kernels over the chips. Sprinkle the shredded Monterey Jack cheese and crumbled queso fresco evenly on top.
- Bake the Nachos: Place the sheet in the preheated oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
- Add Fresh Toppings and Serve: Remove the nachos from the oven and immediately top with diced avocado, pico de gallo, and chopped cilantro. Serve with lime wedges on the side for an extra burst of brightness that complements the rich flavors.
Notes
- For a smoky flavor, grill the corn instead of boiling.
- Leftover birria works perfectly and saves time; otherwise, plan to slow-cook the meat ahead.
- Use sturdy tortilla chips to hold the hefty toppings without getting soggy quickly.
- Customize with your favorite hot sauce or jalapeños if you enjoy some spice.
- To save time, prepare pico de gallo fresh or use store-bought for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
