Birria Ramen
Why not combine our two favorite winter warmers (ramen and stew), and give them a little warm weather inspiration? This birria ramen is hearty and comforting, while also full of flavors that remind us of sipping margaritas in the hot summer sun over a plate of Mexican food.
Ingredients
- 5guajillo peppers, seeds discarded, deseeded
- 2 tbspchipotles in adobo
- 0.5 cupWater
- 2 tbspvegetable or other neutral oil, divided
- 2 lbboneless chuck roast
- Kosher Salt
- Ground Black Pepper, freshly
- 1 mediumOnion, chopped
- 5 cloveGarlic, minced
- 1 tspdried oregano (Mexican preferred)
- 0.25 tspGround Cayenne Pepper
- 0.5 tspGround Cumin
- 5whole cloves, ground
- pinchGround Cinnamon
- 1 tbspSmoked Paprika
- 1(14-oz.) can crushed tomatoes
- 3bay leaves
- 0.25 cupMirin
- 1 tbspSoy Sauce
- 2 tbspRice Wine Vinegar
- 8 cupBeef Broth
- 4 package(3-oz. each) ramen noodles
- 4 largeeggs (soft boiled, about 7 minutes)
- 1 cupCilantro, freshly chopped
- 1 cupCabbage, thinly sliced
- 0.25 cupGreen Onions, sliced for garnish
- 1radish, , sliced for garnish
- 2limes, cut into wedges, for garnish
Instructions
- 1
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
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
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
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
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.<br>