Birria Ramen
We usually get 3 large bowls of Ramen out of this but you can stretch it to 4
Birria Ramen
We usually get 3 large bowls of Ramen out of this but you can stretch it to 4
Cooking Instructions
- 1
Start by prepping the short ribs by removing as much fat as you can. Add a slice in the middle and season with all the spices and set aside. Do not lose any of the spices that might fall off the ribs because they will go in the pot along with the ribs.
- 2
Add the evo to a pot and sear the guajillos and anchos for about 30 seconds and then add the onion, jalapeño, garlic and ginger, a few pinches of salt and toss to combine and sweat the veggies down for about 10 minutes or until fragrant and onion are beginning to slightly brown (keep the chiles on top)
- 3
Add the tomatoes, water and submerge the chiles under. bring to a boil covered and reduce heat and simmer for 45 minutes stirring a couple times. Let cool and use an immersion blender until smooth. I usually do this method the day before.
- 4
Strain the mixture into the pot and add the bay leaves, honey, vinegar, juice of 1 lime and stock and stir, Add the ribs bone side down.
- 5
Bring to a simmer and cover and go into the oven at 350 for about 3 hours.
- 6
Remove the meat and run the sauce through a sieve. Pour the strained consume into a fat separator and discard any leftover fat. Add the sauce back to a pot and keep warm. Take the meat off the bones and pull the meat apart discarding all the fat bits which includes the membrane that attaches the meat to the bone and shred, set aside.
- 7
To finish I use par cooked lo mein noodles from my local oriental market that I finish boiling before service as well as julienne green onions, sweet yellow corn, thinly sliced jalapeños, thin Julianne carrots, cilantro, lime and a soft boiled egg.
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