Instant Pot Birria Ramen
This Birria Ramen recipe delivers delicious broth packed with flavor. Served with shredded beef and noodles, it's the most comforting meal.
Servings 6
Calories 594kcal
Ingredients
- 4 guajillo chiles
- 2 lb (1kg) oxtail
- 1 onion halved
- 1 whole head of garlic halved
- 1 large carrot roughly chopped
- 2 celery sticks roughly chopped
- 5 bay leaves
- 2 tsp oregano
- 1 tsp cumin
- 4 chipotles in adobo sauce
- 2 tsp salt
- 1 tsp pepper
- large pinch of sugar
- 6 cups beef broth / beef stock
For the ramen
- 1 lb (500g) ramen noodles
- 4-6 boiled eggs
- sliced jalapeno
- chopped red onion
- finely chopped cilantro
Instructions
- Soak the dried guajillo chiles in boiling water for 20 minutes then drain.
- Set the Instant Pot to the sauté function and season the oxtail generously with salt.
- Sear the meat in a splash of vegetable oil until golden brown on all sides.
- Add the onion, garlic, carrot, celery, bay leaves, oregano and cumin. Drain the chiles and add to the pot with the chipotles and 2 tbsp of adobo sauce.Pour in the beef broth and season with salt, pepper and a large pinch of sugar.
- Seal with the lid then cook on high pressure for 1 hour.
- Quick release the pressure then remove the meat from the broth.
- Shred the beef and discard the bones and any excess fat.
- Blend the birria broth in a blender until smooth then strain through a fine mesh sieve.
- To serve, add cooked noodles to large serving bowls and top with the shredded beef. Pour over the birria consommé and garnish with a jammy boiled egg, sliced jalapeño and chopped red onion then serve.
Nutrition
Calories: 594kcal | Carbohydrates: 54g | Protein: 36g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 207mg | Sodium: 2525mg | Potassium: 341mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2888IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 7mg
