Food52 Resident Yi Jun Loh shares a mash-up of two deliriously delicious dishes: birria and ramen. Beef or lamb is braised low and slow in a fragrant broth made with chiles and spices. While Jun uses Malaysian green chiles in the video, many recipes use Mexican ones like guajillo, ancho, and chipotle. GET THE RECIPE ►► https://f52.co/3qjRVcYPREP TIME: 30 minutesCOOK TIME: 3 hours 15 minutesSERVES: 4INGREDIENTSBirria Ramen2 pounds (900 grams) boneless beef chuck/shoulder, cut into 2-inch chunksKosher salt1 teaspoon freshly ground black pepper2 tablespoons (30 milliliters) vegetable oil1 large yellow onion, roughly diced4 dried guajillo peppers, seeds removed and roughly chopped2 chipotle peppers in adobo6 garlic cloves, minced2 teaspoons dried Mexican oregano1/2 teaspoon ground cumin1/2 teaspoon smoked paprika1 tablespoon toasted white sesame seeds1/4 cup (60 milliliters) distilled white or unseasoned rice vinegar1 cup (240 milliliters) canned chopped tomatoes or tomato purée2 cups (480 milliliters) beef stock1 cinnamon stick2 dried bay leaves2 star anise4 whole cloves4 (3.5-ounce) packs instant ramen noodles, seasoning packets removedFor Serving1 small red onion, finely diced2 scallions, green and roots removed, sliced thinly2 tablespoons pickled jalapeño slices (optional)Cilantro leaves1 large lime, quartered4 soft-boiled eggs (optional)SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
