Recipe of Favorite Birria Ramen
Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Birria Ramen. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Birria Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Birria Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Birria Ramen is 3 to 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Birria Ramen using 30 ingredients and 7 steps. Here is how you cook it.
We usually get 3 large bowls of Ramen out of this but you can stretch it to 4
Ingredients and spices that need to be Take to make Birria Ramen:
- For the short Ribs:
- 3 lbs short rib cut in the middle
- 4 tsp course kosher salt
- 1 tsp fresh ground black pepper
- 2 tsp Mexican oregano
- 3 tsp cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- 4 dried guajillos and 3 anchos stemmed and seeded
- 2 tbsp olive oil
- 1 inch thinly sliced ginger
- 6 peeled large garlic cloves
- 3 large tomatoes cored and chopped (I used beef steak)
- 3 large jalapeños rough chopped for a mild heat, I kept the seeds for heat. (I have done 3 jalapeños and 2 serranos for really good spice and that’s my go to)
- Medium yellow onion chopped
- 2 cups water
- 4 bay leaves
- 2 tbsp honey
- 1/4 cup white vinn
- 4 cups beef stock
- A few limes
- For the Ramen:
- noodles of your choice
- Limes
- Julienned carrots
- cilantro
- Green onions
- corn
- fresh sliced jalapeño
- Soft boiled egg
Instructions to make Birria Ramen
- Start by prepping the short ribs by removing as much fat as you can. Add a slice in the middle and season with all the spices and set aside. Do not lose any of the spices that might fall off the ribs because they will go in the pot along with the ribs.
- Add the evo to a pot and sear the guajillos and anchos for about 30 seconds and then add the onion, jalapeño, garlic and ginger, a few pinches of salt and toss to combine and sweat the veggies down for about 10 minutes or until fragrant and onion are beginning to slightly brown (keep the chiles on top)
- Add the tomatoes, water and submerge the chiles under. bring to a boil covered and reduce heat and simmer for 45 minutes stirring a couple times. Let cool and use an immersion blender until smooth. I usually do this method the day before.
- Strain the mixture into the pot and add the bay leaves, honey, vinegar, juice of 1 lime and stock and stir, Add the ribs bone side down.
- Bring to a simmer and cover and go into the oven at 350 for about 3 hours.
- Remove the meat and run the sauce through a sieve. Pour the strained consume into a fat separator and discard any leftover fat. Add the sauce back to a pot and keep warm. Take the meat off the bones and pull the meat apart discarding all the fat bits which includes the membrane that attaches the meat to the bone and shred, set aside.
- To finish I use par cooked lo mein noodles from my local oriental market that I finish boiling before service as well as julienne green onions, sweet yellow corn, thinly sliced jalapeños, thin Julianne carrots, cilantro, lime and a soft boiled egg.
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