How to Cook BIRRIA RAMEN w/ Fresh Ramen

Ingredients

• 2 lb Beef Roast (trimmed, cut into 1‑inch cubes)
• 1 L Beef Broth (low‑sodium; can substitute chicken stock)
• 3 medium Onion (peeled and finely chopped)
• 1 clove Garlic (minced)
• 1 Tbsp Ground Cumin (toasted for extra aroma)
• 0.5 Tbsp White Pepper (ground)
• 0.5 Tbsp Black Pepper (freshly ground)
• 5 pieces Bay Leaves (dried)
• 0.5 Tbsp Dried Thyme (or any dried herb)
• 1 Tbsp Salt (kosher or sea salt)
• 3 cups All‑Purpose Flour (sifted)
• 1 Tbsp Baking Soda (baked at 420°F for 1 hour to create "baked baking soda")
• 300 ml Warm Water (about 110°F, for dough)
• 1 handful Cilantro (roughly chopped)
• 1 piece Jalapeño (thinly sliced, seeds removed for less heat)
• 1 tsp Chili Powder (optional for extra Mexican heat)
• 1 Tbsp Cholula Hot Sauce (optional, adds tangy heat)
• 2 Tbsp Vegetable Oil (for searing beef)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Make the Spice Marinade

   In a mixing bowl combine ground cumin, white pepper, black pepper, bay leaves, dried thyme, and salt. Stir in the beef broth until the spices are fully dissolved.

   Time: PT5M

2. Marinate the Beef

   Add the cubed beef roast to the spice broth, toss to coat, and let sit for at least 5 hours (overnight is best).

   Time: PT5M

3. Prepare Baked Baking Soda

   Spread the tablespoon of baking soda on a baking sheet and bake at 420°F for 1 hour. Let cool before using in the dough.

   Time: PT1H

   Temperature: 420°F

4. Make the Ramen Dough

   In a large mixing bowl combine sifted flour and the baked baking soda. Slowly add the warm water while stirring until a shaggy dough forms.

   Time: PT5M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for at least 20 minutes until smooth and elastic.

   Time: PT20M

6. Rest the Dough

   Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.

   Time: PT30M

   Temperature: 4°C

7. Roll and Cut Noodles

   Divide the dough into 4 portions. Using a pasta machine (or rolling pin), flatten each portion to setting 4 (medium thickness). Feed through the spaghetti cutter attachment to produce long strands. Dust with flour to prevent sticking.

   Time: PT15M

8. Sear the Beef

   Heat vegetable oil in the Instant Pot on “Sauté” mode. Add the marinated beef cubes and sear until browned on all sides, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Pressure‑Cook the Beef

   Add the remaining spice‑infused broth to the Instant Pot. Secure the lid, set to “Manual” high pressure for 45 minutes, then allow natural release for 10 minutes before quick‑releasing any remaining pressure.

   Time: PT55M

   Temperature: high pressure

10. Prepare the Ramen Noodles

    Bring a large pot of water to a rolling boil. Add a pinch of salt, then drop in the fresh ramen strands. Cook for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain well.

    Time: PT5M

    Temperature: 212°F

11. Assemble the Bowls

    Divide the cooked noodles among 4 bowls. Ladle hot beef broth over the noodles, top with seared beef pieces, chopped cilantro, sliced jalapeño, and a drizzle of Cholula hot sauce. Serve with a lime wedge on the side.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g