This Spicy Birria Ramen Is Addicting…

Ingredients

• 4 lb Chuck Roast (bone‑in for extra flavor, cut into 2‑inch cubes)
• 2 Wajillo Peppers (dried, stems removed)
• 2 Ancho Peppers (dried, stems removed)
• 2 Pasilla Peppers (dried, stems removed)
• 2 Chipotle Peppers in Adobo (canned, drained)
• 1 cup Green Onions (chopped, roots trimmed)
• 1 cup Cilantro (loosely packed, stems removed)
• 4 cloves Garlic (peeled)
• 1 Lime Juice (freshly squeezed)
• 4 oz Dano's Spicy Chipotle Sauce (red‑top jar, about half a typical 8‑oz jar)
• 2 tbsp Poblano Pepper Juice (juice from one fresh poblano pepper, strained)
• 2 cup Beef Stock (low‑sodium)
• 3 oz Ramen Noodles (one standard package, broken into pieces)
• 1/4 cup White Onion (finely chopped, for garnish)
• to taste Extra Dano's Spicy Chipotle Sauce (for finishing, optional)

Instructions

1. Hydrate Dried Peppers

   Place the wajillo, ancho, pasilla, and chipotle peppers in a large pot, cover with water, and bring to a boil. Cook for about 20 minutes until softened.

   Time: PT20M

   Temperature: 212°F

2. Drain and Blend Peppers

   Drain the peppers, reserving as little liquid as possible. Transfer the softened peppers to the blender and puree until smooth.

   Time: PT5M

3. Prepare Aromatics and Sauce Base

   While the peppers are hydrating, chop the green onions, cilantro, and garlic. Squeeze the juice of one lime into a bowl.

   Time: PT10M

4. Blend Sauce Ingredients

   Add the blended peppers, chopped green onions, cilantro, garlic, lime juice, half a jar of Dano's spicy chipotle sauce, juice of one poblano pepper, and two cups of beef stock to the blender. Blend until smooth.

   Time: PT5M

5. Combine Roast and Sauce in Instant Pot

   Place the cubed chuck roast into the Instant Pot. Pour the blended sauce over the meat, ensuring all pieces are coated.

   Time: PT2M

6. Pressure Cook the Beef

   Seal the Instant Pot, set to high pressure, and cook for 2 hours. Allow a natural pressure release for about 10 minutes before quick‑releasing any remaining pressure.

   Time: PT2H10M

7. Shred the Beef

   Open the Instant Pot, remove the meat, and shred it with two forks. Return the shredded beef to the pot and stir to coat with the remaining sauce.

   Time: PT5M

8. Cook Ramen Noodles

   Bring a small pot of water to a boil, add the ramen noodles, and cook for 2 minutes until just tender. Drain and set aside.

   Time: PT2M

   Temperature: 212°F

9. Assemble the Bowls

   Divide the cooked ramen noodles among serving bowls. Top each with a generous ladle of shredded birria beef and sauce. Garnish with chopped white onion, a pinch of fresh cilantro, and a squeeze of lime. Drizzle extra Dano's chipotle sauce to taste.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g