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Barbacoa Nachos Recipe – Cheesy, Smoky & Perfect for Parties

Making these barbacoa nachos was a total game-changer for me when it came to party snacks. The juicy, tender beef barbacoa perfectly combines with melty cheese, crispy tortilla chips, and a bright tang of pickled onions.

Every single bite had the ideal balance of smoky, spicy, creamy, and crunchy flavors. Trust me, once you make these nachos, you’ll never go back to the plain ones.

Whether you’re hosting a big game day or just want to indulge in comfort food, this dish is a guaranteed crowd-pleaser. You can also try the Barbacoa Nachos Recipe.

Ingredients for Barbacoa Nachos Recipe

Get ready to assemble a bold and flavorful nacho masterpiece with these delicious ingredients!

For the Barbacoa

1.5 pounds beef brisket, trimmed
16 ounces fire-roasted diced tomatoes with juice
1/2 cup dark lager
1 teaspoon ground cumin
1 tablespoon ancho chile powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon dried Mexican oregano
1/2 cup apple cider vinegar
1 chipotle chile in adobo, chopped
2 tablespoons adobo sauce
2 teaspoons sugar
1.5 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
2 bay leaves

For the Cheese Sauce

4 ounces sharp cheddar cheese, shredded
4 ounces Velveeta cheese, cubed
1 cup whole milk
1 tablespoon cornstarch

For the Pickled Red Onions

1 teaspoon vegetable oil
1 large red onion, sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon Mexican oregano
1/4 teaspoon sugar

For Assembly

1 pound sturdy tortilla chips
1/2 cup pickled jalapeños, sliced
15 ounces pinto beans, drained and lightly mashed
3.8 ounces sliced black olives
1 cup chopped tomatoes
1 cup sour cream
1/4 cup fresh cilantro, chopped
2 cups salsa

Note: This recipe serves 8 people.

Variations to Try

Put your own spin on these nachos with these tasty ingredient swaps and options.

You can always mix up the ingredients to suit your taste or dietary preferences. Some ideas are below for ideal dinner recipes.

Replace brisket with pork shoulder, chicken thighs, or jackfruit for a vegetarian spin.
Opt for dairy-free cheese alternatives for a vegan version.
Add extra heat by including diced serrano peppers or doubling the adobo sauce.
Use your favorite store-bought queso instead of making the cheese sauce.

Cooking Time

Here’s how long you’ll need to prepare and cook this irresistible recipe.

Prep Time: 1 hour
Cooking Time: 4 to 4.5 hours
Total Time: Approximately 5.5 hours

Equipment You Need

Simplify your cooking process with these essential kitchen tools.

Dutch oven: For slow-cooking the beef till tender.
Blender: To mix the barbacoa marinade smoothly.
Medium saucepan: To prepare the cheese sauce and pickled onions.
Baking sheets: For assembling and baking the nachos.
Knife and cutting board: For chopping vegetables and brisket.

How to Make Barbacoa Nachos?

Learn the steps to create these flavor-packed nachos from scratch.

Homemade barbacoa pairs beautifully with a gooey cheese sauce and hearty toppings to create the ultimate nacho experience. Here’s how to make it step by step.

Step 1: Marinate the Beef

Place the brisket in a resealable bag or container. Blend the tomatoes, lager, cumin, chile powder, cocoa, oregano, vinegar, chipotle, 1 tablespoon of adobo sauce, sugar, 1 teaspoon of salt, and pepper until smooth. Pour the marinade over the brisket, seal the bag, and refrigerate overnight to allow the flavors to soak in.

Step 2: Cook the Barbacoa

Preheat the oven to 300°F. Transfer the marinated brisket to a Dutch oven and add bay leaves. Bring it to a simmer on the stovetop, then cover and place in the oven. Cook for about 3.5 hours, or until the beef is tender and shreds easily with a fork.

Remove the meat from the liquid, discard the bay leaves, and shred into bite-sized pieces. Combine with some reserved cooking liquid, and season if needed.

Step 3: Prepare the Cheese Sauce

Combine the shredded cheddar, Velveeta, and cornstarch in a bowl. Add the milk and adobo sauce to a medium saucepan, then stir in the cheese mixture. Cook over low heat, whisking frequently, until the sauce is velvety smooth.

Step 4: Make the Pickled Onions

Heat oil in a saucepan over medium heat, then sauté the onions for 30 seconds. Add the vinegar, water, oregano, sugar, and a pinch of salt. Stir, remove the pan from heat, and allow the onions to cool to room temperature.

Step 5: Assemble the Nachos

Preheat the oven to 350°F. Spread tortilla chips in a single layer on a baking sheet. Drizzle the warm cheese sauce over the chips, followed by the shredded barbacoa. Sprinkle on mashed pinto beans, pickled jalapeños, olives, and diced tomatoes. Bake for 7-8 minutes, just until warmed through.

Step 6: Add the Finishing Touches

Top the nachos with dollops of sour cream, chopped cilantro, and the pickled red onions before serving. Serve warm with salsa on the side.

Why You’ll Love This Recipe?

Discover how these nachos stand out from the crowd in every bite.

This dish stands out for its bold flavors and versatility.

Every bite combines smoky, spicy, and tangy elements.
It’s the perfect party dish, loved by kids and adults alike.
You can easily customize it with your favorite toppings.
The leftover barbacoa makes amazing tacos, burritos, or bowls!

How to Serve Barbacoa Nachos?

Get creative with presentation to make your nachos look and taste amazing.

When plating barbacoa nachos, opt for a large, colorful platter to make the presentation pop. Allow your guests to scoop their portions or serve individual portions on smaller plates.

For extra visual appeal, keep additional pickled onions, fresh cilantro, and lime wedges on the side for garnishing.

You can also pair this dish with a light Mexican beer, Philly Steak Bowl Keto, or fresh agua fresca to complete the meal.

Nutritional Information

Here’s a quick look at the nutritional breakdown for each serving.

Calories: 721
Protein: 32g
Carbohydrates: 66g
Fat: 37g

Make Ahead and Storage

Simplify meal prep by making components ahead of time.

Planning ahead can make this recipe stress-free for parties. Cook the barbacoa up to two days in advance and store it in the refrigerator. Reheat it on the stovetop while assembling your nachos.

Leftover nachos are best stored with toppings placed separately to avoid soggy chips. Store everything in airtight containers in the fridge for up to 2 days. Reheat individually and assemble as needed.

Tips for Making the Recipe

Use these simple tips to elevate your nachos to the next level.

Through my experience, here are ways to make your nachos even more foolproof and delicious.

Always use sturdy tortilla chips to support the toppings without getting soggy.
If possible, shred your cheese fresh for the sauce, as pre-shredded cheese often doesn’t melt well.
For extra caramelization, broil the nachos on high for 1-2 minutes after baking.
Warm the barbacoa before assembling the nachos to ensure even distribution of heat.
Keep extra toppings on the side to cater to varying taste preferences!

Can I Use a Slow Cooker for the Barbacoa?

Yes, using a slow cooker is a fantastic alternative. Follow the same marinating process and place the brisket and marinade in your slow cooker. Cook on low for 8 hours or high for 4-5 hours, then shred and serve.

Are These Nachos Gluten-Free?

With slight modifications, yes! Use gluten-free tortilla chips and ensure the adobo sauce and other ingredients are certified gluten-free. Swap out the lager for a gluten-free beer or beef broth.

Take your nacho game to the next level with this cheesy, flavorful barbacoa nachos recipe. It’s more than just a snack; it’s a meal to remember!

Ben Carraoli