Name: Birria Ramen
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: 5 guajillo peppers, deseeded, seeds discarded -; 2 tbsp. chipotles in adobo -; 1/2 c. water -; 2 tbsp. vegetable or other neutral oil, divided -; 2 lb. boneless chuck roast -; Kosher salt -; Freshly ground black pepper -; 1 medium onion, chopped -; 5 cloves garlic, minced -; 1 tsp. dried oregano (Mexican preferred) -; 1/4 tsp. cayenne pepper -; 1/2 tsp. ground cumin -; 5 whole cloves, ground -; Pinch ground cinnamon -; 1 tbsp. smoked paprika -; 1 (14-oz.) can crushed tomatoes -; 3 bay leaves -; 1/4 c. mirin -; 1 tbsp. soy sauce -; 2 tbsp. rice wine vinegar -; 8 c. beef broth -; 4 packages (3-oz. each) ramen noodles -; 4 large eggs (soft boiled, about 7 minutes) -; 1 c. freshly chopped cilantro -; 1 c. thinly sliced cabbage -; 1/4 c. sliced green onions, for garnish -; 1 radish, sliced, for garnish -; 2 limes, cut into wedges, for garnish -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Birria Ramen

1. 5 guajillo peppers, deseeded, seeds discarded -

2. 2 tbsp. chipotles in adobo -

3. 1/2 c. water -

4. 2 tbsp. vegetable or other neutral oil, divided -

5. 2 lb. boneless chuck roast -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1 medium onion, chopped -

9. 5 cloves garlic, minced -

10. 1 tsp. dried oregano (Mexican preferred) -

11. 1/4 tsp. cayenne pepper -

12. 1/2 tsp. ground cumin -

13. 5 whole cloves, ground -

14. Pinch ground cinnamon -

15. 1 tbsp. smoked paprika -

16. 1 (14-oz.) can crushed tomatoes -

17. 3 bay leaves -

18. 1/4 c. mirin -

19. 1 tbsp. soy sauce -

20. 2 tbsp. rice wine vinegar -

21. 8 c. beef broth -

22. 4 packages (3-oz. each) ramen noodles -

23. 4 large eggs (soft boiled, about 7 minutes) -

24. 1 c. freshly chopped cilantro -

25. 1 c. thinly sliced cabbage -

26. 1/4 c. sliced green onions, for garnish -

27. 1 radish, sliced, for garnish -

28. 2 limes, cut into wedges, for garnish -

How to cook deliciously - Birria Ramen

1. Stage

In a small sauce pan over medium-high heat, bring two cups of water to a boil, then stir in the guajillo peppers. Turn off the heat and let peppers soak for 15 minutes. After 15 minutes, drain (discarding the soaking liquid) and place in the blender with chipotle peppers and 1/2 cup of water. Blend the adobo until smooth, then add to a large Dutch oven and set aside.

2. Stage

In a large deep skillet, heat 1 tablespoon oil on high heat. Season the beef with salt and pepper, and sear in the pan about 5 minutes, flipping occasionally to reach all sides. Transfer the beef to the Dutch oven with the adobo.

3. Stage

Add remaining 1 tablespoon oil to the skillet and reduce heat to medium. Add onion and cook until soft, about 5 minutes. Add garlic, oregano, cumin, cloves, cinnamon, and paprika, and cook until fragrant, about 1 minute. Stir in the tomatoes, bay leaves, mirin, soy sauce, and vinegar, and heat through, about 1 minute. Scrape everything into the Dutch oven with the beef and adobo.

4. Stage

Add broth to the Dutch oven, give everything a stir to combine, and bring to a boil. Reduce heat to low, cover, and cook from 3 to 4 hours, or until meat is fork tender. Once tender, shred the meat in the pot using two forks, and remove bay leaves from soup.

5. Stage

In a separate medium-size pot, cook noodles according to the package directions. Place servings of noodles in bowls, and top with birria. Garnish each bowl with eggs, cilantro, cabbage, scallions, radishes, and lime wedges to serve.