Birria Beef and Asparagus Ramen with Egg
For RamenWhat You Need
For Birria Beef:
- 4 dried guajillo chiles
- 2 dried arbol chiles
- 1 tbsp vegetable oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 7 oz chipotle peppers in adobo sauce
- 15 oz can crushed tomatoes
- 1/4 cup distilled white vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- 2 1/2 pounds beef chuck roast, cut into large chunks
- 2 1/2 cups beef broth, divided
- 2 bay leaves
For Ramen:
- Birria Beef and Broth
- Chopped Cilantro
- Chopped White Onion
- Soft Boiled Eggs
- Lime Wedges
- 1 lb Fresh Asparagus, ends trimmed
- 6 packages of ramen noodles, seasoning discarded
Prep Time: 30 min
Cook Time: 8 hrs
6
Fresh Asparagus
What You Do
Bring a medium pot of water to a boil. Once boiling add the guajillo and arbol chiles. Allow chiles to soak for 10 minutes.
Remove Chiles from water and cut off the stems. Slice and remove the seeds. Set aside.
In a medium skillet, heat oil over medium heat. Add the onion and cook until tender. Add the garlic and cook and additional 2 minutes
Add the guajillo chiles, arbol chiles, onion, garlic, canned adobo, tomatoes, vinegar, salt, pepper, oregano, paprika, cumin, and ½ cup beef broth to a blender. Blend until smooth.
Add the beef to a slow cooker. Add the remaining beef broth. Spread the chile mixture over the beef. Add the bay leaves. Cook on low for 8 hours.
Remove beef from slow cooker and shred. Keep warm and set aside.
Ladle broth into a pot. Bring to a simmer and add the ramen noodles and asparagus. Add the beer into the pot with the ramen.
To plate, serve ramen in bowls. Top with lime wedges, cilantro, onion, and soft boiled eggs.
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