Savor the rich, authentic flavors of our Mexican Birria Ramen soup recipe and enjoy making it at home. As you delight in this culinary experience, consider donating a few dollars to Wednesdays Angels' mission. Your contribution helps support homeless pets and their owners, one bag and donation at a time. Joining us in this heartwarming journey makes a tangible difference in the lives of countless animals and their families. Thank you for your generosity and enjoy your cooking!
 
Birria Ramen Soup (Mexico-Japan Fusion)
Servings: 4
Calories per serving: 607
Ingredients:
2 lbs beef shank
3 dried guajillo peppers
7 oz chipotle peppers
¼ cup vinegar
14 oz tomatoes
5 garlic cloves
1 tsp dried oregano
½ tsp smoked paprika
1 tsp cumin
1 medium onion, diced
1 cinnamon stick
2 bay leaves
6 whole cloves
2 quarts chicken stock
4 portions ramen noodles
Instructions:
Soak dried guajillo peppers in hot water for 15 minutes.
Blend chipotles, vinegar, tomatoes, garlic, oregano, paprika, and cumin into a smooth paste.
Marinate beef in the paste for at least 2 hours.
Sauté onions in oil until golden.
Add marinated beef, bay leaves, cinnamon stick, cloves, and chicken broth. Cook in an Instant Pot for 45 minutes or slow cooker for 4-6 hours.
Shred beef and discard bones.
Cook ramen noodles separately and serve with broth and shredded beef.