Description
Birria Street Corn Nachos are a vibrant and flavorful dish that will take your taste buds on a journey. Picture crispy tortilla chips topped with savory slow-cooked birria, smoky grilled corn, and a melty blend of cheese. Finished with fresh avocado, pico de gallo, and a squeeze of zesty lime, these nachos are perfect for gatherings or cozy nights in. Easy to make and irresistible to share, they are sure to become a favorite at your table.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 2 cups shredded birria meat (beef or lamb)
- 8 oz sturdy tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1 cup crumbled queso fresco
- 1 ripe avocado, diced
- 1 cup pico de gallo
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare your ingredients: Grill or boil corn until tender (10–15 minutes), then cut kernels off the cob.
- If using leftover birria, shred the meat into bite-sized pieces; if not, slow-cook seasoned beef or lamb until tender.
- Preheat oven to 375°F (190°C). On a baking sheet, layer tortilla chips and top with birria and corn.
- Sprinkle shredded Monterey Jack and queso fresco over the top. Bake for about 10 minutes until bubbly and golden brown.
- Remove from oven and add diced avocado, pico de gallo, and chopped cilantro. Serve immediately with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 650
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg