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Birria Nachos with Pico De Gallo

Birria Nachos with Pico De Gallo
Birria Nachos with Pico De Gallo

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?


Before you start

Large stock pot

Serves 4


For the birria

  • 2 tbsp olive oil
  • 1 large onion
  • 1 tbsp garlic puree
  • 2 tsp ground coriander
  • 2 tsp oregano
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • 500g plant-based steaks
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 400g can chopped tomatoes
  • 400ml vegetable stock
  • 1 tbsp ancho chilli paste
  • 1 tsp tamari
  • 1 tsp apple cider vinegar
  • 2 tsp brown sugar
  • Salt and pepper to taste

For the pico de gallo

  • 2 banana shallots
  • 2 jalapeno chillies
  • 3 limes
  • 6 good quality medium tomatoes
  • 30g coriander

To serve

  • 100g plant-based cheese
  • 200g tortilla chips


  1. 1.

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

  2. 2.

    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

  3. 3.

    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

  4. 4.

    Prepare the toppings | Grate the cheese

  5. 5.

    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