Ingredients
- 1.5–2 lbs chuck roast (or protein of choice)
- 1 tbsp oil
- 1 jar of SOMOS™ Birria Taco Simmer Sauce
- Tortilla chips
- 1½ cups shredded cheese (like Oaxaca, Monterey Jack, or cheddar)
- Chopped cilantro
- Sliced jalapeños
- Mexican crema or sour cream
- Lime wedges (for serving)
Prep
- Cook the Birria: Heat 1 tablespoon of oil over medium-high heat. Sear chuck roast on all sides until browned. Transfer to an Instant Pot with 1 pouch of SOMOS™ Birria Taco Simmer Sauce. Cook on high pressure for 45 minutes. Let pressure release naturally, then shred the meat with forks.
- Assemble the Nachos: Preheat oven to 375°F. On a sheet pan or oven-safe platter, layer tortilla chips, shredded birria meat, and cheese.
- Bake: Bake for 10–12 minutes until cheese is melted and bubbly.
- Top & Serve: Remove from oven and top with jalapeños, cilantro, and a drizzle of crema. Serve with lime wedges and enjoy immediately!
*Can also cook in a crockpot on high for 3-4 hours (or low for 6-8 hours) or on stove top on simmer for 1.5 - 2 hours on low heat.
