BIRRIA NACHOS 🌮

1. Preheat oven to 300 F. Begin by cutting your chuck roast into large cubes and generously seasoning with salt and pepper on both sides. In a large Dutch oven pot, melt 2 tbsp butter over medium high heat and sear beef cubes on all sides. Remove from pot & set aside.
2. Add minced garlic, peppers, water, apple cider vinegar & cumin to the same pot and simmer until peppers are tender, about 10 mins. Blend with an immersion blender until smooth. Add lime & orange juice, beef broth, bay leaves and onion + add seared beef back to the pot.
3. Place pot in preheated oven and bake for at least 3 hours. After 3 + hours, remove the beef from the pot and gently shred; it will be very tender. Keep shredded beef in a separate bowl.
4. On a lined baking tray, lay a generous portion of tortilla chips on the parchment paper, followed by the shredded Monterey Jack cheese and half of the shredded beef. Bake in the still preheated oven for 8-10 mins.
5. Remove from oven and add second layer of tortilla chips. Generously add your warmed white queso, queso fresco & the rest of the shredded beef. Garnish with pico, cilantro & sour cream! Enjoy!