BIRRIA RAMEN

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BIRRIA RAMEN

Yield 1

Prep time

15 Min

Cook time

90 Min

Total time

1 H & 45 M

Ingredients

Chili Mixture:

• 4 dried chile de arbol
• 3 dried guajillo chilis
• 2 dried ancho chilis

• 1 lb cubed beef chuck
• Kosher salt
• 1 white onion, roughly chopped
• 3 garlic cloves
• 1 Tbsp tomato paste
• 2 Tbsp white vinegar
• ½ cup beef stock
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp ground ginger
• ¼ tsp ground coriander
• ½ tsp paprika
• ¼ tsp ground black pepper
• ¼ cup reserved chili soaking water
• 2 package instant ramen
• Diced white onion
• Chopped cilantro
• Lime wedges

Instructions

1. Remove the stems and seeds from the dried chilis and put into a large bowl. Cover with boiling water and let sit for 15 minutes to re-hydrate.
2. While the chilis sit, season the cubed chuck generously with salt and sear the beef in a large skillet over high heat till every piece is browned, about 2-3 minutes for each side. Remove to a tray and set aside. Return the pan to medium high heat and add in the chopped white onion and garlic cloves. Sear until browned, about 5 minutes then transfer the onion and garlic to a blender.
3. To the blender add the soaked chilis along, white vinegar, beef stock, reserved chili soaking water and all the herbs and spices. Blend on high until smooth then transfer to a large skillet or pot. Add in the seared beef and cook on low heat for about 1 ½ -2 hours. The meat should fall apart with a fork and shred easily.
4. Remove the meat from the cooking liquid and shred. Add about 2 cups of the beef cooking liquid to a pot and dilute with 1 cup of water. Set over high heat and add in the instant ramen noodles. Cook 3-4 minutes until the noodles are soft and tender. Transfer the broth and noodles into 2 bowls, top with the shredded beef along with chopped onion, cilantro and a squeeze of lime. Serve immediately and enjoy

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