Creado con IA
Birria Ramen
200 min 600 kcal por ración Media
Ingredientes
4 Raciones
- beef short ribs2 pounds
- dried guajillo chilies4 pieces
- dried ancho chilies2 pieces
- onion1 whole
- garlic4 cloves
- apple cider vinegar1 tablespoon
- ground cumin2 teaspoons
- dried oregano1 teaspoon
- smoked paprika1 teaspoon
- ramen noodles4 packs
- chopped cilantro1 cup
- diced onions1 cup
- lime1 whole
Preparación
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large pot, add the beef short ribs and cover with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour until the meat is tender.
- 3
While the beef is cooking, toast the guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 2 minutes. Remove the stems and seeds, then soak the chilies in hot water for 15 minutes.
- 4
In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, ground cumin, dried oregano, and smoked paprika. Blend until smooth to create the birria sauce.
- 5
Once the beef is tender, remove it from the pot and shred the meat using two forks.
- 6
In a large oven-safe pot, combine the shredded beef with the birria sauce. Cover and bake in the preheated oven for 30 minutes.
- 7
Cook the ramen noodles according to the package instructions, then drain.
- 8
To serve, place a portion of ramen noodles in a bowl, top with the birria beef, and garnish with chopped cilantro, diced onions, and a squeeze of lime juice.
