Birria Ramen: Bold, Brothy, Unforgettable
Ingredients:
MEAT PREPARATION
- 2 lbs chuck pot roast
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
BROTH
- 8 cups water
- ½ white onion
- 1 head of garlic
- 5 bay leaves
- 1 tbsp oregano
- 1 tbsp dried thyme
- ½ tbsp black pepper
- 1 tbsp chicken bouillon
- 3 packs dried ramen noodles
CHILE SAUCE
- 1 ancho chile, cleaned and deseeded
- 5 guajillo chiles, cleaned and deseeded
- 3 garlic cloves
- 3 whole cloves
- ½ tbsp black pepper
TO SERVE
- Thinly sliced radishes
- Lime wedges
Preparation:
- Season the meat with garlic powder, onion powder, salt, and pepper. Add olive oil and rub it evenly over the entire surface of the meat.
- Cut the meat into medium-sized pieces.
- In a deep pot, heat some olive oil and sear the meat on both sides.
- Once the meat is seared, add 8 cups of water. While mixing, scrape the bottom of the pot to release all the browned bits and flavor.
- Add ½ onion, the head of garlic, and bay leaves. Mix and bring to a boil.
- In a small pot, soak the dried chiles (cleaned and deseeded) in hot water until softened.
- Blend the softened chiles with some of their soaking liquid, garlic cloves, cloves, and a bit of black pepper.
- Strain the chile mixture into the pot with the meat.
- Mix well to combine, then add oregano, black pepper, and chicken bouillon.
- Cook for about 2 hours and 30 minutes. Five minutes before serving, add the ramen noodles.
- Serve immediately with thinly sliced radishes and lime wedges.