Birria Nachos with Pico De Gallo

0:30 m

These Birria Nachos could fool any meat-eater. Not only are they tasty and satisfying, but they're the perfect dish to share with lots of friends and a few tinnies. It's the kind of snack everyone can enjoy. What more could you ask for?

Start cooking ➞




For the birria

<item-todo-done>2 tsp oregano<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>500g plant-based steaks<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ tsp ground cloves<item-todo-done><item-todo-done>½ tsp allspice<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>400ml vegetable stock<item-todo-done><item-todo-done>1 tbsp Ancho chilli paste<item-todo-done><item-todo-done>1 tsp tamari<item-todo-done><item-todo-done>2 tsp brown sugar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 tsp apple cider vinegar<item-todo-done>

For the pico de gallo

<item-todo-done>2 banana shallots<item-todo-done><item-todo-done>2 jalapeños<item-todo-done><item-todo-done>3 limes<item-todo-done><item-todo-done>6 medium tomatoes - good quality<item-todo-done><item-todo-done>30g coriander<item-todo-done>

To serve

<item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done>200g tortilla chips<item-todo-done>

Before you start

Large stock pot

Prepare the ingredients

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

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

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

Prepare the toppings

  • Grate the cheese

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
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