Our Traeger Birria Nachos combine slow-smoked, braised beef with crisp tortilla chips, plenty of melted cheese, and fresh toppings for a rich, satisfying crowd-pleaser. This version uses a smoked chuck roast seasoned with a bold Mexican spice blend, then braised in a homemade consommé made from guajillo peppers, tomatoes, and warming aromatics. Once shredded, the tender birria is layered over chips, topped with cheese, melted on the grill, and finished with avocado, diced tomatoes, and crumbled Cotija. These nachos are perfect for game day, a family dinner, or a backyard gathering.
Traeger Birria Nachos
Start by rubbing a beef chuck roast with a smoky Mexican seasoning and then smoking it low and slow to build depth of flavor. The homemade consommé, made by simmering rehydrated guajillo chiles with tomatoes, garlic, onion, and spices, braises the smoked meat until it falls apart. Shredded birria and melted cheese over tortilla chips creates layers of savory, smoky, and spicy notes, and fresh garnishes—like avocado and Cotija—add brightness and texture.
Why You’ll Love This Recipe
- Smoky, tender beef — Smoking before braising concentrates flavor and keeps the meat moist and juicy.
- Deeply flavored consommé — Making the consommé from scratch gives the birria a complex, authentic taste.
- Great for sharing — Easy to scale up for parties, tailgates, or family meals.
- Customizable toppings — Add extra heat, crema, pickled onions, or fresh cilantro to suit your taste.
Try our smoked quesabirria tacos as another smoky, melty option for birria lovers.
Recipe Shopping List
Here’s everything you’ll want on hand to make these nachos. Most items are pantry staples, but the consommé is worth making fresh for the best flavor. For exact measurements, see the ingredient list in the recipe card below.
- Beef chuck shoulder roast (boneless)
- Mexican seasoning blend
- Salt and pepper
- Dried guajillo peppers
- Ground cloves
- Thyme
- Cumin
- Peppercorns
- Mexican oregano
- Garlic
- Onion
- Canned whole Roma tomatoes
- Beef broth
- Tortilla chips
- Shredded cheese (blend of your choice)
- Diced tomatoes
- Avocado
- Cotija cheese (or a substitute like queso fresco or feta)
Also great with a tri-tip birria if you want a different cut of beef.
How To Make This Recipe — Overview
Below is an overview of the process so you know what to expect. Follow the full recipe card for quantities and detailed steps when you cook.
- Prepare the grill: Set a pellet grill or smoker to 220°F and let it stabilize on the smoke setting for an hour if possible.
- Season the beef: Coat the chuck roast with Mexican seasoning, salt, and pepper so the flavors penetrate the exterior during smoking.
- Smoke the meat: Place the roast on the smoker and smoke for 2–3 hours to develop a deep smoke ring and aroma.
- Make the consommé: Rehydrate guajillo chiles, then simmer them with tomatoes, garlic, onion, and spices for 10–15 minutes. Blend until smooth and strain to create a rich consommé.
- Braise the beef: Cut the smoked roast into large pieces, place in a Dutch oven, and pour the consommé over it. Braise on low heat for 2–3 hours or until the meat shreds easily. Reserve the consommé for serving and reheating.
- Assemble the nachos: Spread tortilla chips on a parchment-lined, grill-safe baking sheet. Top with shredded birria and shredded cheese.
- Melt the cheese: Return the tray to the grill until the cheese is fully melted and the edges are slightly toasted.
- Garnish and serve: Finish with diced tomatoes, avocado, crumbled Cotija, and any other fresh garnishes. Serve immediately while hot.
Pair with a smoked verde salsa or homemade guacamole for extra brightness.
FAQ
Store shredded birria in an airtight container with some reserved consommé to keep the meat moist. Refrigerate for up to 4 days or freeze up to 3 months. For best texture, only assemble as many nachos as you plan to eat at once; assembled nachos do not store well.
Warm the meat gently in a skillet with a splash of consommé over low heat to preserve moisture and tenderness. Avoid reheating in the microwave when possible to prevent drying.
Yes—prepare the birria up to three days ahead and refrigerate. Reheat before assembling the nachos for the best results.
If Cotija is unavailable, queso fresco or a firm feta work well as alternatives that provide a salty, crumbly finish.
Homemade guacamole is an ideal creamy companion for these nachos.
Serve This With…
- Mexican rice — A classic, mild side to balance the bold flavors.
- Pico de gallo — Adds brightness and acidity as a topping option.
- Spicy smoked salsa — For those who want extra heat and smoky layers.
More Great Beef Recipes To Enjoy
Smoked Boneless Chuck Short Ribs-
Blackstone French Dip
-
Chuck Roast Tacos
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Birria Nachos
These homemade birria nachos are tender, flavorful, and perfect for sharing. The smoky-braised beef and rich consommé create a craveable base for melty cheese and fresh garnishes.
15 minutes
6 hours
6 hours 15 minutes
Ingredients
Meat
- 4 pounds beef chuck shoulder roast
- 4 tablespoons Mexican seasoning blend
- 1 teaspoon salt
- 1 teaspoon pepper
Consommé
- 12 dried guajillo peppers, stems and seeds removed
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon thyme
- 1/2 teaspoon cumin
- 1 teaspoon peppercorns
- 1 tablespoon Mexican oregano
- 5 cloves garlic
- 1 large onion, halved
- 1 (15-ounce) can whole Roma tomatoes
- 6 cups water
- 2 cups beef broth
Nachos
- 8 cups tortilla chips
- 4 cups shredded cheese
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup Cotija cheese, crumbled
Instructions
Preheat your smoker
- Preheat your grill or pellet smoker to 220°F with a light smoke setting.
Season the meat
- Rub the beef with the Mexican seasoning blend, then season liberally with salt and pepper.
Smoke the meat
- Place the roast on the smoker and smoke for 2–3 hours, until it develops good color and smoke flavor.
Make the consommé
- Remove stems and seeds from the guajillo peppers and rehydrate them if needed.
- Combine the peppers with tomatoes, garlic, onion, spices, water, and broth in a pot.
- Bring to a simmer and cook 10–15 minutes to meld flavors.
- Let cool slightly, then blend until smooth. Strain the mixture and set the consommé aside.
Braise the beef
- After smoking, cut the beef into large chunks and place in a Dutch oven.
- Pour the strained consommé over the meat; add additional beef broth if necessary to submerge the roast.
- Braise over low heat for 2–3 hours or until the meat shreds easily.
- Shred the beef, discard any fatty or unappetizing portions, and reserve the consommé for serving or reheating.
Assemble your nachos
- Line a grill-safe baking sheet with parchment and spread the tortilla chips in an even layer.
- Top with shredded birria and then cover with shredded cheese.
- Return to the preheated grill until the cheese melts and the edges are slightly toasted.
- Finish with diced tomatoes, avocado, and crumbled Cotija (or your preferred garnish).
- Serve hot with reserved consommé on the side for dipping, if desired.
Nutrition Information
Amount Per Serving (approximate):
- Calories: 1258
- Total Fat: 71 g
- Saturated Fat: 25 g
- Trans Fat: 2 g
- Unsaturated Fat: 43 g
- Cholesterol: 217 mg
- Sodium: 1953 mg
- Carbohydrates: 92 g
- Fiber: 11 g
- Sugar: 7 g
- Protein: 70 g