10 Carb Birria Ramen
10 Carb Birria Ramen
Ingredients
For the Birria Meat
- 3 pounds chuck roast, cut into large chunks
- 2 tablespoons safflower oil, Creole Style Oleico Gourmet, as needed for searing
- 1/2 onion, halved
- 1/2 garlic head
- 2 bay leaves
- 1 gallon water, as needed to cover
For the Birria Sauce (Adobo)
- 8 guajillo peppers
- 2 ancho pepper
- 1 small tomato
- 2 cups water, for cooking peppers/tomato
- 1/2 cinnamon stick
- 3 whole cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon peppercorns
- 2 elephant garlic cloves
- 1/4 onion
- 1 tablespoon chicken bouillon, to taste
- 1 teaspoon salt, to taste
For Assembling the Ramen
- 4 packs Zeromen noodles
- 1 cup shredded cheese
- 1/2 cup cilantro, chopped
- 1/4 cup onion, chopped
- 1/4 cup salsa, optional
Instructions
- 1
Cut the 3 pounds of chuck roast into large, manageable chunks.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of safflower oil and heat over high heat until shimmering.
⏱️ 2 min
- 3
Sear the chuck roast chunks on all sides for 3 to 4 minutes per side until deeply browned. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 15 min
- 4
Once all the meat is seared, return it to the pot. Add the 1/2 onion, 1/2 garlic head, and 2 bay leaves to the pot.
⏱️ 2 min
- 5
Cover the meat and other ingredients with enough water, ensuring the meat is fully submerged.
⏱️ 1 min
- 6
Bring the pot to a boil over high heat.
⏱️ 10 min
- 7
While the meat is coming to a boil, prepare the birria sauce. In a separate medium pot, combine the 8 guajillo peppers, 2 ancho peppers, and 1 small tomato. Cover with 2 to 3 cups of water.
⏱️ 5 min
- 8
Bring the peppers and tomato to a boil, then reduce heat and simmer for 20 minutes until they are fully softened.
⏱️ 20 min
- 9
Carefully transfer the cooked peppers, tomato, and their cooking water into a blender. Add the 1/2 cinnamon stick, 3 whole cloves, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon peppercorns, 2 elephant garlic cloves, 1/4 onion, 1 tablespoon chicken bouillon, and 1 teaspoon salt to the blender.
⏱️ 5 min
- 10
Blend all ingredients until a smooth sauce (adobo) is formed. If the sauce is too thick, add a small amount of additional water until desired consistency is reached.
⏱️ 3 min
- 11
Once the meat in the large pot reaches a boil, pour the prepared birria sauce into the pot with the meat. Stir well to combine.
⏱️ 2 min
- 12
Reduce the heat to medium-high and continue to cook the birria for another 2 hours, or until the meat is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 120 min
- 13
Once the birria is cooked, remove the meat from the pot and shred it using two forks. Discard the bay leaves and the garlic head halves.
⏱️ 5 min
- 14
To assemble the ramen, open a pack of Zeromen noodles and rinse them thoroughly under running water. Place the rinsed noodles into a serving bowl.
⏱️ 2 min
- 15
Top the noodles with a generous amount of shredded birria meat. Add shredded cheese, chopped cilantro, and chopped onion.
⏱️ 2 min
- 16
Ladle the hot birria broth/consomé from the pot over the noodles and toppings. Add salsa if desired.
⏱️ 1 min
- 17
Mix around and enjoy every single bite of your 10 Carb Birria Ramen!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
10 Carb Birria Ramen
For the Birria Meat
- 3 pounds chuck roast, cut into large chunks
- 2 tablespoons safflower oil, Creole Style Oleico Gourmet, as needed for searing
- 1/2 onion, halved
- 1/2 garlic head
- 2 bay leaves
- 1 gallon water, as needed to cover
For the Birria Sauce (Adobo)
- 8 guajillo peppers
- 2 ancho pepper
- 1 small tomato
- 2 cups water, for cooking peppers/tomato
- 1/2 cinnamon stick
- 3 whole cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon peppercorns
- 2 elephant garlic cloves
- 1/4 onion
- 1 tablespoon chicken bouillon, to taste
- 1 teaspoon salt, to taste
For Assembling the Ramen
- 4 packs Zeromen noodles
- 1 cup shredded cheese
- 1/2 cup cilantro, chopped
- 1/4 cup onion, chopped
- 1/4 cup salsa, optional
Instructions
- 1
Cut the 3 pounds of chuck roast into large, manageable chunks.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of safflower oil and heat over high heat until shimmering.
⏱️ 2 min - 3
Sear the chuck roast chunks on all sides for 3 to 4 minutes per side until deeply browned. Work in batches if necessary to avoid overcrowding the pot.
⏱️ 15 min - 4
Once all the meat is seared, return it to the pot. Add the 1/2 onion, 1/2 garlic head, and 2 bay leaves to the pot.
⏱️ 2 min - 5
Cover the meat and other ingredients with enough water, ensuring the meat is fully submerged.
⏱️ 1 min - 6
Bring the pot to a boil over high heat.
⏱️ 10 min - 7
While the meat is coming to a boil, prepare the birria sauce. In a separate medium pot, combine the 8 guajillo peppers, 2 ancho peppers, and 1 small tomato. Cover with 2 to 3 cups of water.
⏱️ 5 min - 8
Bring the peppers and tomato to a boil, then reduce heat and simmer for 20 minutes until they are fully softened.
⏱️ 20 min - 9
Carefully transfer the cooked peppers, tomato, and their cooking water into a blender. Add the 1/2 cinnamon stick, 3 whole cloves, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon peppercorns, 2 elephant garlic cloves, 1/4 onion, 1 tablespoon chicken bouillon, and 1 teaspoon salt to the blender.
⏱️ 5 min - 10
Blend all ingredients until a smooth sauce (adobo) is formed. If the sauce is too thick, add a small amount of additional water until desired consistency is reached.
⏱️ 3 min - 11
Once the meat in the large pot reaches a boil, pour the prepared birria sauce into the pot with the meat. Stir well to combine.
⏱️ 2 min - 12
Reduce the heat to medium-high and continue to cook the birria for another 2 hours, or until the meat is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 120 min - 13
Once the birria is cooked, remove the meat from the pot and shred it using two forks. Discard the bay leaves and the garlic head halves.
⏱️ 5 min - 14
To assemble the ramen, open a pack of Zeromen noodles and rinse them thoroughly under running water. Place the rinsed noodles into a serving bowl.
⏱️ 2 min - 15
Top the noodles with a generous amount of shredded birria meat. Add shredded cheese, chopped cilantro, and chopped onion.
⏱️ 2 min - 16
Ladle the hot birria broth/consomé from the pot over the noodles and toppings. Add salsa if desired.
⏱️ 1 min - 17
Mix around and enjoy every single bite of your 10 Carb Birria Ramen!
⏱️ 1 min