Birria-Inspired Loaded Nachos

CLICK DESCRIPTION FOR FULL RECIPE
Get all the deep and delicious flavors of birria stew with your favorite nachos toppings in these amazing dinner dish! Stretch your culinary legs with new cooking techniques and delectable flavors.
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yields: 8 servings
Ingredients:
For the Birria-Inspired Beef:
1 2-3 pound beef chuck roast, cut into large chunks (Meat)
Kosher salt, to taste (Aisle 6)
Black pepper, to taste (Aisle 6)
2 TBSP avocado oil (Aisle 6)
1 28-ounce can whole tomatoes (Aisle 4)
1 large white onion, peeled and roughly chopped (Produce)
6 garlic cloves, peeled (Produce)
4 dried guajillo chiles (Aisle 4)
2 dried chiles de arbol (Aisle 4)
4 dried chipotle chiles (Aisle 4)
1 TBSP whole peppercorns (Aisle 6)
1 whole cinnamon stick (Aisle 6)
2 bay leaves (Aisle 6)
2 tsp. ground cumin (Aisle 6)
½ tsp. ground coriander (Aisle 6)
1 TBSP dried oregano (Aisle 6)
2 cups beef stock (Aisle 5)
2 cups cool water
For the nachos:
Tortilla chips (Aisle 13)
Queso or Nacho Cheese (Aisle 13)
Desired toppings such as diced red onion, tomatoes, jalapeños, cilantro, and sour cream
Directions:
For the Birria-Inspired Beef:
Set a heavy-bottomed pot over medium-low heat and add 2 TBPS avocado, or other high smoke point, oil.
While oil heats, season the beef chunks on all sides generously with kosher salt and pepper.
Sear the meat, rotating every few minutes, until it is well browned on all sides. Remove from pan and set aside.
To the same pot, add the tomatoes, onion, garlic, dried chiles, and spices. Add the beef stock and water (adding more if necessary to make sure everything is covered). Stir to combine, cover, and simmer for 15 minutes, or until peppers have rehydrated and are tender.
While the vegetables simmer, preheat oven to 300 degrees.
When peppers have rehydrated, carefully transfer the hot ingredients and all the liquid to a blender. Blend until smooth. If you have a small blender you may have to do this in batches.
Return the meat to the pot, set a fine mesh sieve over the meat, and pour the blended pepper mixture into it. Use a rubber spatula to help stir the liquid out of the solids and into the pot.
Discard the solids.
Cover the pot and cook in preheated oven for 3 to 4 hours, or until meat is fall apart tender.
When the meat is nearly done, line a large, rimmed baking sheet with foil, spray with baking spray, and set aside.
Remove meat from the pot (reserving the liquid, if desired) and shred with two forks.
For the nachos:
Spread a generous layer of tortilla chips onto prepared baking sheet. Follow with your favorite queso or nacho cheese. Add the shredded beef.
Bake for 5 - 10 minutes, or until everything is warmed though.
Serve nachos with your favorite toppings and reserved cooking liquid, if desired.