Simple Beef Ramen Recipe Jalapeno Chuck
Writer Notes
Over the by 2 years, I've salivated over countless videos of beautifully sloppy birria tacos beingness dipped into broth, taco-stand aromas nearly wafting through my screen. Only beingness stuck in Malaysia thanks to the pandemic meant that my burgeoning hunger for birria was never satiated. I could try getting them in Malaysia, yes, or even making them, but many of the key ingredients for proper tacos—chipotle and guajillo chiles, tomatillos for the salsa, and, most importantly, proper masa for the tortillas—are frustratingly tricky to detect.
Thanks to the wonders of the cyberspace, I chanced upon a dish that has the potential to scratch my birria itch, even without a Mexican pantry: birria ramen. Like its namesake suggests, the dish starts with a conventional birria, made the traditional Mexican mode with beef or lamb, often brusque ribs or a fatty, sinewy secondary cut of beef similar chuck. Braised depression and boring in a broth fragrant with chiles and spices, the meat turns tender and the braising liquid rich and meaty. And instead of serving information technology with tortillas, the goop is used every bit a soup base of operations for instant ramen noodles!
Many birria recipes utilize Mexican chiles like guajillo, ancho, and chipotle. But out of necessity when first testing, I resorted to using local Malaysian green chiles, dried crimson chiles, as well as some Charleston peppers. If you can't notice the burning chiles in this recipe, to replicate some of that chipotle smokiness, char the chiles with a blowtorch or over a stovetop until they're black.
Birria purists might say this recipe is inauthentic and sacrilegious to the true dish. But I like to call up of it not as a muddled riff on true-blue birria but rather as a mash-up of 2 deliriously delicious dishes that bridges two disparate food cultures. —Jun
- Test Kitchen-Approved
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Birria Ramen
- Prep time 30 minutes
- Cook time 3 hours xv minutes
- Serves four
Ingredients
- Birria Ramen
- 2 pounds (900 grams) boneless beef chuck/shoulder, cut into ii-inch chunks
- Kosher salt
- ane teaspoon freshly ground black pepper
- 2 tablespoons (30 milliliters) vegetable oil
- 1 large xanthous onion, roughly diced
- 4 dried guajillo peppers, seeds removed and roughly chopped
- ii chipotle peppers in adobo
- 6 garlic cloves, minced
- 2 teaspoons dried Mexican oregano
- 1/two teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon toasted white sesame seeds
- 1/4 cup (60 milliliters) distilled white or unseasoned rice vinegar
- 1 cup (240 milliliters) canned chopped tomatoes or love apple purée
- two cups (480 milliliters) beef stock
- one cinnamon stick
- 2 dried bay leaves
- two star anise
- 4 whole cloves
- 4 (3.five-ounce) packs instant ramen noodles, seasoning packets removed
- For Serving
- i small cherry onion, finely diced
- 2 scallions, green and roots removed, sliced thinly
- two tablespoons pickled jalapeño slices (optional)
- Cilantro leaves
- 1 large lime, quartered
- 4 soft-boiled eggs (optional)
Directions
- Season the meat liberally with salt and black pepper. Pour the oil into a large heavy-bottom pot, such as a Dutch oven. Estrus the oil over medium-high estrus until information technology just starts to shimmer and smoke. Working in 2 to iii batches (whichever is needed to avert crowding the pot) sear the beef for ii to 3 minutes on each side, until browned and caramelized. Remove each batch of beefiness from the pot onto a plate or canvass pan when they're done searing. Get out the rendered fatty in the pot.
- Reduce the oestrus to medium and add the onion. Melt for three to iv minutes. (If any bits stuck to the lesser of the pot outset to burn down, cascade 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. Sauté for some other 2 minutes, then add in the white vinegar, canned tomatoes, and beefiness stock. Bring this to a boil over high rut. Apply an immersion blender to purée the mixture until silky smoothen. (Alternatively, advisedly transfer to a heatproof blender and purée, so return to the pot.)
- Add the seared beefiness 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, so flavour with salt to taste. Plow the heat down to depression so it maintains a slow, barely bubbles simmer. Cover the pot with a lid and allow this cook for two to 3 hours, until the meat is extremely tender and shreds with ease when pulled at with a fork or spoon.
- With a spider or slotted spoon, fish the meat out of the broth and give it a rough chop with a knife or shred information technology with a fork until it resembles pulled pork. Add enough water to the goop 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 big spoonful of beef. Garnish with the onion, scallions, pickled jalapeños, cilantro, lime, and egg (if using). The dish is all-time eaten immediately.
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Source: https://food52.com/recipes/87187-birria-ramen-recipe