Birria Ramen Recipe

🧂 Ingredients

• 3 ancho peppers

  stems and seeds removed
• 3 guajillo peppers

  stems and seeds removed
• 1 tablespoon vegetable oil
• 1 small white onion

  chopped
• 2 large tomatoes

  chopped
• 3 cloves garlic

  chopped
• 1 teaspoon Mexican oregano
• 1 teaspoon sea salt

  or to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 cup apple cider vinegar
• 1 large roasted tomato

  chopped
• 3 cups beef stock

  separated
• 2 pounds boneless beef chuck
• 12 ounces ramen noodles

  6 portions - you can use other noodles
• 2 jalapenos

  chopped or sliced
• 1 small red onion

  diced
• 3 radishes

  sliced
• 3 soft boiled eggs

  halved
• Garnish

  spicy red chili flakes, fresh chopped cilantro

Instructions

• 1 Heat a large pan to medium heat and add the dried peppers. Dry toast them in the
  hot pan 1-2 minutes per side, until the skins darken.
• 2 Remove from heat and add the toasted peppers to a large bowl. Cover with hot
  water and steep 20 minutes, or until softened.
• 3 While the peppers are rehydrating, heat the olive oil in the same pan to medium
  heat.
• 4 Add the onion and tomatoes and cook for 5 minutes to soften.
• 5 Add the garlic and cook another 1 minute, stirring.
• 6 Add the cooked onion, tomatoes and garlic to a food processor.
• 7 Remove the softened chilies and add to the food processor, but reserve the
  soaking liquid.
• 8 Add the seasonings to the food processor along with the vinegar and 1 cup beef
  stock. Process until smooth. It should be fairly thick. Strain if desired to
  remove any unprocessed bits of skin.
• 9 Cut the beef into large chunks and add to a large bowl.
• 10 Pour the birria sauce over them and rub it into the meat. Cover and marinate the
  meat in the refrigerator for 2 hours minimum. Overnight is better.
• 11 When you’re ready to cook, add the meat with all of the marinade, the chopped
  roasted tomatoes and remaining 2 cups beef broth to a large pot. Add in some of
  the reserved soaking water if you'd like a soupier birria. Cover and cook at
  medium heat for 3 hours, or until the meat is fork tender and easy to shred. It
  should be fairly saucy.
• 12 Shred the meat with forks to your preference. Reserve the birria broth
  (consome).
• 13 Boil the ramen noodles according to the packaging. Drain, then divide between 6
  bowls.
• 14 Top with shredded beef birria, then cover with the reserved birria consome
  (broth).
• 15 Add your toppings, garnish and serve.

Nutrition Info