Dinner for 6
Birria Ramen
Tender beef simmers with dried chiles, garlic, tomatoes, and spices before joining ramen noodles and firm-cooked eggs.
$5.25per serving $$$
80 minstart to table
6servings
MexicanDairy-freeHigh-proteinFamilyLunchesDinnersInstant PotCold-weather comfortWinter

Ingredients
- 3 lb boneless beef chuck roast
- 2 tbsp kosher salt
- 1 tsp ground black pepper
- 3 bay leaves
- 1 cinnamon stick
- 4 dried guajillo chiles
- 5 dried ancho chiles
- 12 cloves garlic
- 2 tomatoes
- 1 large white onion (optional)
- 1/4 cup apple cider vinegar
- 2 chipotle peppers in adobo
- 1 tsp dried oregano
- 1 tsp ground cumin
- 5 large eggs
- 1 lb frozen ramen noodles or dehydrated ramen packages
- 3 scallions
- white sesame seeds
- 1 bunch fresh cilantro
- 1 lime
Steps
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for 2 minutes, then soak them in hot water for 10 minutes.
- Blend the softened chiles with tomatoes, garlic, vinegar, chipotle peppers, oregano, cumin, and 2 cups water until smooth.
- Cut the beef into 2-inch pieces, season with salt and pepper, and brown it in oil in a 6-quart pressure cooker for 5 minutes.
- Add the chile sauce, bay leaves, and cinnamon, then pressure-cook on high for 25 minutes and release pressure naturally for 10 minutes.
- Boil the eggs in a small pot for 10 minutes, cool them in water, and peel them.
- Remove the spices, shred the beef, and cook the ramen in the broth for 3 minutes before topping with eggs, scallions, sesame seeds, cilantro, and lime.
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