Recipes
Birria Ramen
COOK TIME 870 SERVINGS 5
Birria ramen fuses the bold flavors of Mexican birria stew with the comforting essence of Japanese ramen. Slow-cooked beef in a spicy, aromatic broth is paired with slurp-worthy noodles, resulting in a fusion dish that is bursting with savory richness and warmth.
Ingredients
Consome
Garnish
Directions:
Preparing Consomme
- Boil guajillo and pasilla ancho peppers in water for 30 minutes.
- Blend the boiled peppers with 1 cup of the pepper cooking liquid, along with onion, garlic, cloves, cumin, bay leaves, vinegar, orange juice, beer, and salt to create a marinade.
- To prepare the beef chuck, remove 50% of the fat and any tendons. Cut the beef into 3-inch by 3-inch pieces, then rub the marinade over the meat and marinate it overnight.
- The next day, in a large pot, place a steaming tray and add water until it covers the tray.
- Add the marinated meat to the tray along with the remaining marinade. Cook over medium-low heat for 3 to 4 hours, ensuring the meat is submerged in the liquid. Continue to add water as needed until the meat is tender. Skim off any excess fat that accumulates on the surface of the broth.
- Shred the beef into smaller pieces and keep it in the birria broth to prevent it from drying out.
Assemble
- Cook the noodles in boiling water for 1 minute and 30 seconds. Drain and place them in a serving bowl.
- Add the shredded beef, the consome, then top with lime, radish, cilantro, and onions.