Birria ramen

Birria Ramen Recipe

Ingredients:

For the Birria (Meat Stew):

• 2 lbs beef chuck roast or short ribs (or a mix of beef, lamb, and goat)
• 1 onion, quartered
• 6 garlic cloves, peeled
• 4 dried guajillo chilies (stems and seeds removed)
• 2 dried ancho chilies (stems and seeds removed)
• 1 chipotle pepper in adobo (for smokiness, optional)
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth (or more if needed)
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 bay leaves
• Salt and pepper to taste

For the Ramen:

• 4 packs instant ramen noodles (discard seasoning packet)
• Fresh cilantro, chopped (for garnish)
• Green onions, chopped (for garnish)
• Lime wedges
• Soft-boiled eggs (optional for topping)
• Chile oil (optional for extra heat)

Instructions:

1. Prepare the Birria Stew:
   • In a large pot, heat a small amount of oil over medium heat. Season the beef with salt and pepper, then brown the meat on all sides (about 5-6 minutes). Remove and set aside.
   • In the same pot, sauté the quartered onion and garlic cloves until softened (about 3-4 minutes).
   • Meanwhile, toast the dried chilies in a separate skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
   • Transfer the toasted chilies, onion, garlic, chipotle pepper (if using), and diced tomatoes to a blender. Add 1 cup of beef broth and blend until smooth to create the birria sauce.
2. Cook the Birria:
   • Pour the blended sauce back into the pot with the meat. Add the remaining beef broth, cumin, oregano, cinnamon, and bay leaves. Stir to combine.
   • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and falls apart easily. You can also cook this in a pressure cooker for about 45 minutes to 1 hour.
   • Once done, shred the meat using two forks and return it to the pot with the broth.
3. Prepare the Ramen:
   • Cook the ramen noodles according to the package instructions (without the seasoning packet). Drain and set aside.
4. Assemble the Birria Ramen:
   • In serving bowls, place the cooked ramen noodles.
   • Ladle the rich birria broth over the noodles and top with a generous amount of shredded birria meat.
   • Garnish with chopped cilantro, green onions, and a lime wedge. Add a soft-boiled egg or drizzle some chile oil for extra heat, if desired.
5. Serve:
   • Serve the birria ramen hot, with lime wedges on the side for squeezing. Enjoy the deep, spicy flavors of the birria mixed with the savory ramen noodles.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 3 hours (or 1 hour if using a pressure cooker)
• Total Time: 3-3.5 hours

Nutritional Information (per serving, about 4 servings):

• Calories: ~550-600 kcal
• Protein: ~35g
• Fat: ~25g
• Carbohydrates: ~45g
• Fiber: ~6g
• Sugars: ~5g

This Birria Ramen combines the richness of traditional Mexican birria stew with the satisfying texture of ramen noodles, making for a bold and delicious fusion dish.