Birria Ramen

Ingredients

• 1 packet Bulldog Instant Ramen Noodles (includes noodle block and seasoning packet)
• 2 tablespoons Mayonnaise (room temperature)
• 5 cloves Garlic (minced; 2 for noodle mix, 3 for sauce)
• 2 units Egg Yolks (from large eggs, at room temperature)
• 2 tablespoons Soy Sauce (low sodium preferred)
• 1 tablespoon Sriracha or Chili Garlic Sauce (adjust for heat level)
• 1.5 pounds Chuck Roast (well‑marbled, trimmed)
• 3 units Dried Guajillo Chilies (stemmed, seeded, rehydrated)
• 1 small Onion (diced)
• 2 medium Tomatoes (chopped)
• 2 cups Water (for simmering sauce)
• 1 handful Fresh Cilantro (chopped for garnish)
• 1 unit Lime (cut into wedges)
• 2 units Eggs (soft‑boiled) (soft boiled, peeled and halved)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Gather all ingredients. Mince 2 garlic cloves, dice the onion, chop the tomatoes, and set aside. Slice the remaining 3 garlic cloves for the sauce. Rinse and pat dry the cilantro, then roughly chop.

   Time: PT5M

2. Rehydrate Chilies

   Place the dried guajillo chilies in a small bowl and cover with hot water. Let sit for 10 minutes until softened, then drain and remove stems and seeds.

   Time: PT10M

3. Soft‑Boil Eggs

   Bring a pot of water to a rolling boil. Gently lower the eggs into the water and cook for 6 minutes. Transfer to an ice‑water bath for 2 minutes, then peel and set aside halved.

   Time: PT7M

   Temperature: boiling

4. Sear the Chuck Roast

   Heat the skillet over high heat, add a tablespoon of oil, and sear the chuck roast on all sides until a deep brown crust forms, about 5 minutes total.

   Time: PT5M

   Temperature: high heat

5. Build the Birria Sauce

   In the same pot, reduce heat to medium. Add the diced onion and 3 minced garlic cloves; sauté until translucent, about 2 minutes. Add the rehydrated chilies, chopped tomatoes, and 2 cups water. Bring to a simmer and cook for 15 minutes.

   Time: PT15M

   Temperature: medium heat

6. Blend the Sauce

   Transfer the simmered mixture to a blender and blend until smooth. Return the sauce to the pot, add the seared beef back in, and simmer for another 10 minutes until the meat is tender. Remove the beef, shred with two forks, and set aside.

   Time: PT10M

   Temperature: medium heat

7. Cook the Ramen Noodles

   Bring a pot of water to a boil, add the ramen noodle block, and cook according to package instructions (usually 3 minutes). Reserve 1/2 cup of the hot noodle water, then drain the noodles.

   Time: PT5M

   Temperature: boiling

8. Prepare the Noodle Coating

   In a mixing bowl, combine the ramen seasoning packet, soy sauce, sriracha, mayonnaise, minced garlic, and egg yolks. Whisk until smooth. Add the cooked noodles and reserved noodle water, tossing to coat evenly.

   Time: PT5M

9. Assemble the Bowls

   Divide the coated noodles between two serving bowls. Top each with shredded birria beef, a halved soft‑boiled egg, chopped cilantro, a sprinkle of raw onion (optional), and a lime wedge. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

4g