Birria Ramen

Ingredients

• 1.5 lb Beef Chuck (cut into 1‑inch cubes)
• 4 cloves Garlic (minced)
• 1 large Onion (diced)
• 3 Jalapeño Chiles (seeds removed, roughly chopped)
• 2 Tomatoes (seeds removed, diced)
• 2 Tbsp Mexican Spice Blend (store‑bought or homemade (cumin, coriander, paprika, oregano))
• 6 cup Water
• 2 packs Ramen Noodles (any brand, discard seasoning packet)
• 1 cup Oaxaca Cheese (shredded)
• 0.25 cup Cilantro (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Ingredients

   Remove seeds from the jalapeños and tomatoes, then cube the beef, mince the garlic, dice the onion, and roughly chop the chiles and tomatoes.

   Time: PT10M

2. Combine Braising Ingredients

   In a large Dutch oven, add the cubed beef, minced garlic, diced onion, chopped chiles, diced tomatoes, Mexican spice blend, and water. Season with salt and pepper, then stir to combine.

   Time: PT5M

3. Oven‑Braise the Beef

   Cover the Dutch oven with its lid or tightly with foil and place it in a pre‑heated oven at 300°F. Bake for 3 hours, or until the beef is fork‑tender.

   Time: PT3H

   Temperature: 300°F

4. Blend the Broth

   Remove the pot from the oven and let it cool for a few minutes. Transfer the beef and cooking liquid to a blender (or use an immersion blender) and puree until smooth. Blend in batches and vent the lid to avoid steam burns.

   Time: PT5M

5. Simmer the Pureed Broth

   Return the blended broth to a clean pot on the stovetop and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

6. Cook the Ramen Noodles

   Add the ramen noodles to the simmering broth and cook according to package instructions, usually 3‑4 minutes, until al dente.

   Time: PT5M

   Temperature: boiling

7. Plate and Garnish

   Ladle the noodles and broth into bowls, top with pieces of the tender braised beef, sprinkle shredded Oaxaca cheese, and finish with chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

4g