Birria Beef Brisket Nachos Recipe

Season and Cook the Brisket

In a large bowl, season the beef brisket with salt, black pepper, cumin, oregano, garlic powder, and onion powder. Rub all sides of the brisket thoroughly with the spice mixture.

Braise the Brisket

Place the seasoned brisket in a slow cooker or a large pot. Pour in the beef broth, ensuring the brisket is well covered. Cook on low for 8 hours or until tender. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours.

Shred the Brisket

Once cooked, remove the brisket from the cooker and let it rest for a few minutes. Shred the brisket using two forks and set aside.

Make the Roux

In a saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until it turns golden.

Prepare the Cheese Sauce

Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the shredded cheddar and Monterey Jack cheese gradually, stirring until melted and smooth. Stir in the diced jalapeño and salt.

Layer the Nachos

On a large serving platter, arrange a layer of tortilla chips. Top generously with shredded brisket, queso sauce, pico de gallo, pickled jalapeños, guacamole, sour cream, salsa roja, shredded lettuce, corn, and black beans.

Serve

Serve immediately while the nachos are warm and enjoy!