Birria Ramen with Beef in the Pressure Cooker

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

1 Beef chuck roast, weight will vary

1 whole Onion, roughly chopped

3 cups Water

2 Beef bouillon cubes

2 tablespoons Garlic powder

1 tablespoon Onion powder

1 tablespoon Oregano

1 tablespoon Ground cumin

1 tablespoon Adobo seasoning, or seasoning salt

1 tablespoon Chili powder

7 dried Guajillo chiles

4 dried Arbol chiles, (optional because they are spicy)

3 Roma tomatoes

3 cloves Garlic

2 whole Cloves (optional but recommended)

2 Bay leaves

1/2 tablespoon Oregano

1 teaspoon Ground cumin

1/2 teaspoon Ground cinnamon

1 tablespoon Salt (adjust to taste)

2 Limes, juiced

1 cup Onions, diced (to garnish)

1 cup Cilantro, chopped (to garnish)

6 packs Ramen noodles, discard season packet

Wskazówki

Season the roast liberally with all of the seasonings. Ensure that it is rubbed into the beef until coated evenly.

Place the pressure cooker on sauté mode. Sear the beef on each side for 3 minutes.

Cover with water, add the beef bouillon cubes and chopped onion. Place the pressure cooker on the meat mode, cover and cook for one hour.

Remove the meat from the pressure cooker and place it in a large bowl. Shred the meat with your hands, or by using two forks.

Meat can be added to the prepared consomé, or left separate and added to each ramen bowl.

Cut or tear the guajillo and chile de arbol down the middle to remove and discard the seeds and stems.

Place the chiles, tomatoes, cloves, bay leaves, and all of the other seasonings and spices into a stockpot and cover with about 3-4 cups of water. Bring the mixture to a rapid boil for 10 minutes. Remove the pot from the heat and allow it to cool to room temperature.

Using tongs or a fine strainer, carefully remove the bay leaves and cloves from the water mixture (save the water to use later). Add the peppers (and tomatoes if they didn’t dissolve), into a blender with about 1 cup of the cooking water.

Blend on high for 1-2 minutes, or until the mixture is completely pulverized. Using a fine mesh strainer, strain the chile mixture into another stockpot by pushing it around the strainer with a spoon. Add a little bit at a time, until all of the chile mixture is used.

Add the cooking water (and 3-4 cups additional water) to the fine mesh strainer and continue pushing it through with a spoon. This is to ensure all of the flavors are extracted from the chile mixture.

All of the flavor is extracted when the chile mixture appears to be dried up.

Bring six to eight cups of water to a rapid boil. Add the ramen noodles and boil until they are al dente. About 7-10 minutes.

Drain the water from the noodles.

Add the desired amount of noodles to a bowl. Next, pour the consome over the noodles, just enough to cover them.

Each bowl can be topped with some of the shredded beef, it was not already added to the consome.

Garnish with onions and cilantro, and a squeeze of lime!

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 200
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 0 g
• Cholesterol: 12 mg
• Sód: 1701 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 9 g
• Białko: 9 g