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How to Make Birria Ramen #shorts



Food52 Resident Yi Jun Loh shares a mash-up of two deliriously delicious dishes: birria and ramen. Beef or lamb is braised low and slow in a fragrant broth made with chiles and spices. While Jun uses Malaysian green chiles in the video, many recipes use Mexican ones like guajillo, ancho, and chipotle. GET THE RECIPE ►►

​​PREP TIME: 30 minutes
COOK TIME: 3 hours 15 minutes
SERVES: 4

INGREDIENTS

Birria Ramen
2 pounds (900 grams) boneless beef chuck/shoulder, cut into 2-inch chunks
Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons (30 milliliters) vegetable oil
1 large yellow onion, roughly diced
4 dried guajillo peppers, seeds removed and roughly chopped
2 chipotle peppers in adobo
6 garlic cloves, minced
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon toasted white sesame seeds
1/4 cup (60 milliliters) distilled white or unseasoned rice vinegar
1 cup (240 milliliters) canned chopped tomatoes or tomato purée
2 cups (480 milliliters) beef stock
1 cinnamon stick
2 dried bay leaves
2 star anise
4 whole cloves
4 (3.5-ounce) packs instant ramen noodles, seasoning packets removed

For Serving
1 small red onion, finely diced
2 scallions, green and roots removed, sliced thinly
2 tablespoons pickled jalapeño slices (optional)
Cilantro leaves
1 large lime, quartered
4 soft-boiled eggs (optional)

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3 Comments

  1. kikirockslikecrazy says:

    WAIT YOURE MALAYSIAN???

  2. ProbablyZikri says:

    Kolonisasiiii

  3. angellover02171 says:

    Needs cilantro and cheese.

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