Description
Birria Street Corn Nachos combine tender, flavorful birria meat with sweet grilled corn, crispy tortilla chips, and a blend of cheesy goodness. Topped with fresh avocado, pico de gallo, and cilantro, these nachos offer a perfect balance of smoky, savory, and fresh flavors in a vibrant Mexican-inspired dish.
Ingredients
Scale
Vegetables and Garnishes
- 4 ears fresh corn on the cob
- 1 ripe avocado, diced
- 1 cup pico de gallo
- ¼ cup chopped cilantro
- Lime wedges for serving
Meat
- 2 cups shredded birria meat (beef or lamb)
Others
- 8 oz sturdy tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
Instructions
- Prepare the Corn: Grill or boil the corn on the cob for 10 to 15 minutes until tender and cooked through. Once cooled enough to handle, carefully cut the kernels off the cob and set aside.
- Prepare the Birria Meat: If using leftover birria meat, shred it into bite-sized pieces. If starting fresh, slow-cook seasoned beef or lamb until tender and easy to shred.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled nachos.
- Assemble the Nachos: On a baking sheet, spread out the sturdy tortilla chips in an even layer. Evenly distribute the shredded birria meat and cooked corn kernels over the chips.
- Add Cheeses and Bake: Sprinkle shredded Monterey Jack cheese and crumbled queso fresco over the top of the nachos. Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the nachos from the oven and immediately top with diced avocado, pico de gallo, and chopped cilantro. Serve right away with fresh lime wedges for squeezing over the top.
Notes
- You can substitute the birria meat with any slow-cooked shredded beef or lamb if birria is not available.
- For extra heat, add sliced jalapeños or a drizzle of your favorite hot sauce before serving.
- Make sure to use sturdy tortilla chips to hold the toppings without becoming soggy.
- Grilling the corn adds a smokier flavor compared to boiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
