Ingredients:
\nBirria Ramen
\n 2 pounds(900 grams) boneless beef chuck\/shoulder, cut into 2-inch chunks
\n Kosher salt
\n 1 teaspoonfreshly ground black pepper
\n 2 tablespoons(30 milliliters) vegetable oil
\n 1 large yellow onion, roughly diced
\n 4 dried guajillo peppers, seeds removed and roughly chopped
\n 2 chipotle peppers in adobo
\n 6 garlic cloves, minced
\n 2 teaspoonsdried Mexican oregano
\n 1\/2 teaspoonground cumin
\n 1\/2 teaspoonsmoked paprika
\n 1 tablespoontoasted white sesame seeds
\n 1\/4 cup(60 milliliters) distilled white or unseasoned rice vinegar
\n 1 cup(240 milliliters) canned chopped tomatoes or tomato pur\u00e9e
\n 2 cups(480 milliliters) beef stock
\n 1 cinnamon stick
\n 2 dried bay leaves
\n 2 star anise
\n 4 whole cloves
\n 4 (3.5-ounce) packs instant ramen noodles, seasoning packets removed
\nFor Serving
\n 1 small red onion, finely diced
\n 2 scallions, green and roots removed, sliced thinly
\n 2 tablespoonspickled jalape\u00f1o slices (optional)
\n Cilantro leaves
\n 1 large lime, quartered
\n 4 soft-boiled eggs (optional)<\/p>\n
Directions: <\/p>\n
Season the meat liberally with salt and black pepper. Pour the oil into a large heavy-bottom pot, such as a Dutch oven. Heat the oil over medium-high heat until it just starts to shimmer and smoke. Working in 2 to 3 batches (whichever is needed to avoid crowding the pot) sear the beef for 2 to 3 minutes on each side, until browned and caramelized. Remove each batch of beef from the pot onto a plate or sheet pan when they\u2019re done searing. Leave the rendered fat in the pot.
\nReduce the heat to medium and add the onion. Cook for 3 to 4 minutes. (If any bits stuck to the bottom of the pot start to burn, pour in a tablespoon or two of water and scrape off with a wooden spoon or flexible spatula.) When the onions are slightly translucent, add in the chiles, garlic, oregano, cumin, smoked paprika, and sesame seeds. Saut\u00e9 for another 2 minutes, then add in the white vinegar, canned tomatoes, and beef stock. Bring this to a boil over high heat. Use an immersion blender to pur\u00e9e the mixture until silky smooth. (Alternatively, carefully transfer to a heatproof blender and pur\u00e9e, then return to the pot.)
\nAdd the seared beef to the pot along with the cinnamon stick, bay leaves, star anise, cloves, and 3 cups of water. Bring this mixture to a boil over high heat, then season with salt to taste. Turn the heat down to low so it maintains a slow, barely bubbling simmer. Cover the pot with a lid and let this cook for 2 to 3 hours, until the meat is extremely tender and shreds with ease when pulled at with a fork or spoon.
\nWith a spider or slotted spoon, fish the meat out of the broth and give it a rough chop with a knife or shred it with a fork until it resembles pulled pork. Add enough water to the broth for it to be thin, like a classic ramen broth. Cook the noodles according to the instructions on the package. Serve and portion the noodles into bowls, ladle the birria broth over the noodles, and serve with a large spoonful of beef. Garnish with the onion, scallions, pickled jalape\u00f1os, cilantro, lime, and egg (if using). The dish is best eaten immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Birria Ramen 2 pounds(900 grams) boneless beef chuck\/shoulder, cut into 2-inch chunks Kosher salt 1 teaspoonfreshly ground black pepper 2 tablespoons(30 milliliters) vegetable oil 1 large yellow onion, roughly diced 4 dried guajillo peppers, seeds removed and roughly chopped 2 chipotle peppers in adobo 6 garlic cloves, minced 2 teaspoonsdried Mexican oregano 1\/2 teaspoonground… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1507","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1507"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1507\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}