Birria Ramen

Name: Birria Ramen
Yield: 3 to 4 servings
Ingredients: For the short Ribs:; 3 lbs short rib cut in the middle; 4 tsp course kosher salt; 1 tsp fresh ground black pepper; 2 tsp Mexican oregano; 3 tsp cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground clove; 4 dried guajillos and 3 anchos stemmed and seeded; 2 tbsp olive oil; 1 inch thinly sliced ginger; 6 peeled large garlic cloves; 3 large tomatoes cored and chopped (I used beef steak); 3 large jalapeños rough chopped for a mild heat, I kept the seeds for heat. (I have done 3 jalapeños and 2 serranos for really good spice and that’s my go to); Medium yellow onion chopped; 2 cups water; 4 bay leaves; 2 tbsp honey; 1/4 cup white vinn; 4 cups beef stock; A few limes; For the Ramen:; noodles of your choice; Limes; Julienned carrots; cilantro; Green onions; corn; fresh sliced jalapeño; Soft boiled egg

Posted on January 2, 2022

Are you looking for recipe inspiration? Birria Ramen special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Birria Ramen What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Birria Ramen, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Birria Ramen delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Birria Ramen is 3 to 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Birria Ramen yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Birria Ramen using 30 ingredient type and 7 manufacturing steps. Here's how to make the dish.

We usually get 3 large bowls of Ramen out of this but you can stretch it to 4

Ingredients and spices that need to be prepared to make Birria Ramen:

For the short Ribs:
3 lbs short rib cut in the middle
4 tsp course kosher salt
1 tsp fresh ground black pepper
2 tsp Mexican oregano
3 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground clove
4 dried guajillos and 3 anchos stemmed and seeded
2 tbsp olive oil
1 inch thinly sliced ginger
6 peeled large garlic cloves
3 large tomatoes cored and chopped (I used beef steak)
3 large jalapeños rough chopped for a mild heat, I kept the seeds for heat. (I have done 3 jalapeños and 2 serranos for really good spice and that’s my go to)
Medium yellow onion chopped
2 cups water
4 bay leaves
2 tbsp honey
1/4 cup white vinn
4 cups beef stock
A few limes
For the Ramen:
noodles of your choice
Limes
Julienned carrots
cilantro
Green onions
corn
fresh sliced jalapeño
Soft boiled egg

Steps to make a Birria Ramen

Start by prepping the short ribs by removing as much fat as you can. Add a slice in the middle and season with all the spices and set aside. Do not lose any of the spices that might fall off the ribs because they will go in the pot along with the ribs.

Add the evo to a pot and sear the guajillos for about 30 seconds and then add the onion, jalapeño, garlic and ginger, a few pinches of salt and toss to combine and sweat the veggies down for about 5 minutes or until fragrant (keep the chiles on top)

Add the tomatoes, water and submerge the chiles under. bring to a boil and reduce heat and simmer for 45 minutes stirring a couple times. Let cool and use an immersion blender until smooth. I usually do this method the day before.

Add the short ribs to a large pot and strain the mixture into the pot with the ribs. Add the bay leaves, honey, vinegar, juice of 1 lime and stock.

Bring to a low simmer for 3 hours covered.

Remove the meat and run the sauce through a sieve. Pour the strained consume into a fat separator and discard any leftover fat. Add the sauce back to a pot and keep warm. Take the meat off the bones and pull the meat apart discarding all the fat bits which includes the membrane that attaches the meat to the bone and shred, set aside.

To finish I use par cooked lo mein noodles from my local oriental market that I finish boiling before service as well as julienne green onions, sweet yellow corn, thinly sliced jalapeños, thin Julianne carrots, cilantro, lime and a soft boiled egg.

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