Birria Ramen Recipes

BIRRIA RAMEN

Birria Ramen image

The leftover birria broth, or consomé, from a pot of birria is delicious and versatile, and can be repurposed in the kitchen in a number of ways. Use it like stock, to cook beans, and infuse them with all the flavors of the birria, or stretch it into another meal by dropping in some matzo balls to poach. If you've only got a little left, you can make a quick, comforting noodle dish, garnished with fresh herbs and a little onion. This recipe works well with instant ramen noodles, pulled from a package, though fresh noodles are great, too.

Provided by Tejal Rao

Categories noodles, soups and stews, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 cups leftover birria broth, with or without meat
Kosher salt, as needed
1 egg
1 (3-ounce) portion instant ramen noodles
1 spring onion, chopped, or 1 tablespoon chopped red or white onion
Chopped or torn fresh cilantro or oregano leaves
1 lime, quartered

Steps:

Bring a medium pot of water to a boil.
If there's meat on the bone in your leftover birria broth, pull it off the bone, shred it with your fingers or a fork, and return it to the broth. In a small pot, heat the broth over medium - if it's thick, add a splash of water to make it soupy. When it comes to a simmer, taste for seasoning and adjust if needed with salt. Turn the heat down to low.
Crack the egg into a small bowl, then carefully slide it into the broth. Once the white is completely set but the yolk is still soft, turn off the heat.
As soon as you add the egg to the broth, add the noodles to the boiling water and simmer according to package instructions until cooked, about 2 minutes; drain.
Add the cooked noodles to a bowl then gently spoon the egg and broth on top. Garnish with onion and herbs, and top with a squeeze of lime juice.

BIRRIA RECIPE

Birria Recipe image

A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.

Provided by Cynthia

Categories World Cuisine Recipes Latin American Mexican

Time 3h40m

Yield 12

Number Of Ingredients 8

Ingredients

5 dried Anaheim chile peppers, stemmed and seeded
5 guajillo chile peppers, stemmed and seeded
water to cover
¼ onion
1 tablespoon mixed spices, or more to taste
1 tablespoon salt, or to taste
3 pounds cubed beef stew meat
6 bay leaves

Steps:

Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.7 g, Cholesterol 59.9 mg, Fat 6.6 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 630.4 mg, Sugar 1.2 g

BIRRIA DE RES

Birria de Res image

Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his grandma Alice's recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it's worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. But make sure to put any leftovers to work: Extra meat, pulled from the bones, can be shredded for crisp quesabirria tacos, fried in the birria fat for cheesy, lacy edges. And the leftover broth, or consomé, is ideal for a comforting bowl of birria ramen, with an egg and some fresh herbs on top.

Provided by Tejal Rao

Categories dinner, meat, soups and stews, main course

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

2 poblano chiles
5 guajillo chiles, seeded, stemmed and halved lengthwise
5 pounds bone-in beef shoulder, cut into large pieces, or goat or lamb stew cuts on the bone
1 tablespoon fine sea salt
1/4 cup neutral oil, such as canola or grapeseed
1 medium white onion, finely chopped
1 (28-ounce) can crushed tomatoes
1/4 cup plus 2 tablespoons distilled white vinegar
6 garlic cloves, peeled
2 tablespoons finely grated fresh ginger
2 teaspoons dried Mexican oregano
2 teaspoons toasted white sesame seeds
1/2 teaspoon ground cumin
4 cloves
Fresh black pepper
1 cinnamon stick
2 fresh or dried bay leaves
1/2 cup chopped fresh cilantro
2 limes, quartered
Corn tortillas, warmed

Steps:

Heat the oven to 325 degrees.
Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.
While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.
Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.
After you've seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.
Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.
Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.
Cover and cook in the oven until the meat is fork-tender, about 2 hours.
Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.

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