Créé avec l’IA
Classic Birria Ramen
120 min 334 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck roast1 lb
- beef broth4 cups
- dried guajillo chiles2 pieces
- dried ancho chiles2 pieces
- onion1 piece
- garlic4 cloves
- cumin1 tsp
- oregano1 tsp
- smoked paprika1 tsp
- ramen noodles8 oz
- lime1 piece
- cilantro1/4 cup
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large pot, add the beef chuck roast and cover with water. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Drain and set aside.
- 3
In a separate pot, bring the beef broth to a boil. Add the dried guajillo and ancho chiles and let them soak for 15 minutes until softened.
- 4
Remove the chiles from the broth and blend them with the chopped onion, minced garlic, cumin, oregano, and smoked paprika until smooth.
- 5
Return the blended mixture to the pot with the beef broth. Add the beef chuck roast and bring to a simmer. Cover and transfer to the preheated oven. Cook for
- 6
5 to 3 hours until the beef is tender and shreds easily.
- 7
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine.
- 8
Cook the ramen noodles according to the package instructions. Drain and set aside.
- 9
