Smoked Birria Ramen

My take on Birria Ramen.

Serves 6




Preheat the smoker to 250F.

Cut the beef into 4 smaller sections and season with salt, pepper, and garlic powder.

Smoke for 1-2 hours or until the meat has formed a nice mahogany color. Spray the beef with beef stock if needed to keep from drying out.

While the beef is smoking, remove the seeds and stems from the chilies and place in a pot filled with water. Bring to a simmer for around 20 minutes or until the chilies are softened.

In a large blender combine the softened chilies and some of the chili liquid (just enough to get the chilies to blend). Blend until smooth then add the tomatoes, garlic, and 1 onion (quartered). Blend again until smooth then add the smoked paprika, cumin, oregano, coriander, cloves, white vinegar, salt and pepper. Blend until smooth once more then set aside.

In a dutch oven or large pot add a thin layer of oil. Pour the adobo quickly into the oil so it immediately starts to fry. (Warning: if you do not pour quickly it could splash and burn you!)

Bring the adobo to a simmer then add the smoked meat to the pot along with fresh thyme, bay leaves, cinnamon, and beef stock. Cover and simmer for 3-4 hours or until the meat is tender. Once the meat is tender, remove from the pot and let cool slightly. Chop up the meat nice and fine then set aside. I highly recommend straining the consomme through a double mesh strainer into another pot to give a silky texture then seasoning to taste with salt. Keep the consomme warm until you are ready to serve.

Bring some water to a boil and cook the noodles to the instructions on the package. Drain and set aside.

To assemble the ramen: in a large bowl, add some noodles and chopped birria beef followed by some consume, diced onion, chopped cilantro, and a little lime juice.


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