Birria Ramen
Birria ramen
Servings: 8
Equipment
- 1 large pot or dutch oven
Ingredients
For the Meat
- 3-4 lbs Chuck Roast Beef You can also use brisket or short rib! Depending on the type of meat you choose, it may alter the total cooking time.
- 2 tsps salt for seasoning the beef
- 1 tsps pepper for seasoning the beef
For the Birria
- 6 guajillo chiles de-seeded
- 3 ancho chiles de-seeded
- chiles de arbol to taste! this makes the birria spicy. Use 2-3 for a mild birria. 3-5 for a medium birria. 5-8 for a spicy birria!
- 1 large white onion cut into large chunks
- 8 cloves garlic minced
- 3 large tomatoes cut into large chunks
- 3 cups beef broth
- 1 bouillon cube beef or chicken
- water as needed add water to the top of the pot!
Spices for Birria
- 1 tbsps salt adjust to taste !
- 2 tsps pepper
- 1 tsp ground ginger
- 2 tsps cumin
- 1 tsp garlic powder
- 2 tsps oregano
- 1 tsp ground cinnamon
Aromatics
- 5-6 bay leaf
- handful pepper corn
- 1 cinnamon stick
For garnish (optional)
- 1/2 red onion chopped
- bunch cilantro
- Oaxaca cheese or, any cheese that melts well!
Ramen
- Ramen Noodles
Instructions
- Season your meat with salt and pepper. In a large pot, sear your meat in hot oil for 2-3 minutes on all sides or until your meat is brown. Set aside.
- In the same pot, add tomatoes, garlic and onions and cook for 2-3 minutes. Add in spices and aromatics . Then, add in your seared beef, beef broth, water and chilis. Cover and cook on medium low heat for 1 hour.
- After an hour, your peppers, and tomatoes will be softened. Remove them and add them to a blender with a bouillon cube. Blend until smooth. Add the blended peppers back into the pot and stir.
- Continue to simmer on low heat for 2-3 hours until the meat is tender.
- Once your meat is tender, remove, and shred with two forks, place back into the pot.
- In a separate pot, use 2 cups of birria (including meat) for every 1 pack of ramen and bring to a boil. Allow ramen to cook. Serve birria with your toppings.
Nutrition
Calories: 612kcal