Spicy Beef Birria Nachos
with Salsa Verde Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
Eating these nachos is a totally hands-on experience! But preparing them is nicely hands off, thanks to ready-to-shred birria, slow-cooked beef traditional to western Mexico. Just load it on, and shower them with summery corn, pepper and pickled onions, plus cheese for melting.
We will send you:
- 285g Pre-cooked beef birria
- 1 Ear of corn
- 1 Green pepper
- 50g Sliced red onions
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 30g Grated mozzarella
- 43ml Sour cream
- 6 Wheat flour tortillas
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
9 g
Sodium
1720 mg
Total Carb
86 g
Sugars
15 g
Protein
55 g
Fibre
6 g
Preparation
Start the nachos
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and a pinch of salt.
- Bake, flipping halfway, 8 to 11 min., until crispy.
Mise en place
- Meanwhile, in a small bowl, combine the onions, vinegar and S&P.
- Cut the corn kernels off the cob.
- Halve, core and small-dice the green pepper.
Finish the nachos
- When the nachos are crispy, shred the beef over top.
- Garnish with the corn and green pepper.
- Bake, 4 to 6 min., until warmed through.
- Top with the cheese.
- Switch the oven to broil, 2 to 3 min., until the cheese has melted.
Make the salsa verde sour cream
- In a second small bowl, combine the salsa verde, sour cream and S&P.
Plate your dish
- Divide the nachos between your plates.
- Drizzle with the salsa verde sour cream.
- Garnish with the onions (drain before adding). Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
