| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel Low Sodium Pot Roast | 553358 | 1 ea. |
| La Franchera Birria Base | 294319 | 0.5 lb. |
| Major Demi Glace | 294358 | 0.5 lb. |
| Flav R Pac Veggie Baja Roast | 760822 | 2 oz. |
| Cilantro | 127712 | 2 Tbsp. |
| Chef-Mate White Queso | 294556 | 3 oz. |
| Old Dutch Tortilla Chips | 202564 | 2 oz. |
| Tabasco Picante Sauce | 289906 | 1 oz. |
Cut pot roast in quarters and pull apart into bite sized pieces.
Bring the demi glace and birria base to a boil together until thickened. Set aside.
To make the nachos, heat 5 oz. of pot roast with 2 oz. of birria sauce until sauce is mostly reduced. Heat the baja blend vegetables. In serving bowl, place the chips and top with the vegetables, cheese sauce, birria beef, queso, and salsa picante.
