TO MAKE THE SHORT RIB BIRRIA

1. Generously season short ribs with Diamond Crystal Salt.

2. In a Dutch oven over medium heat, add a generous amount of neutral oil to the pot. Add seasoned short ribs and brown on all sides. Make sure not to overcrowd the pan and cook in batches if necessary.

3. Set aside browned short ribs. Add 1 roughly chopped onion to the remaining fat and oil in the pot. Cook until slightly softened, about 2 minutes.

4. Add garlic and stir until fragrant, about 30 seconds.

5. Add 2 tbsp tomato paste, 1 can of RO*TEL diced tomatoes and green chiles, 3 chipotles in adobo, and seasonings to pan. Stir until tomato paste thins out and spices are fragrant, about 2-3 minutes.

6. Add 8 cups of beef stock to the pan. Bring up to a boil then add in guajillos, pasillas, ancho peppers, bay leaves, cinnamon stick, and browned meat back to the pot.

7. Turn down to a simmer and cook for 2.5-3 hours, or until meat is fall-off-the-bone-tender and the liquid has reduced by half.

8. Remove and discard the bay leaves and cinnamon stick.

9. Remove the meat and set aside to rest before shredding with your hands.

10.Remove the guajillos, pasillas, and ancho peppers with 1 cup of liquid from the pot. Blend into a thick, vibrant paste.

11.Strain broth into a small pot. Discard remaining ingredients you removed.

12.Add half of the guajillo paste to the shredded short ribs and the other half to

the broth.

TO ASSEMBLE THE BOWL OF RAMEN

1. Cook the ramen based on package instructions.

2. Assemble by placing cooked ramen in a deep bowl. Ladle enough warm Birria Consomé to cover the noodles then top bowl of noodles with Birria, 1 onsen egg, and elote. Garnish with a drizzle of lime cream and cilantro.

3. GRUB!!!

20-Min Chicken Verde

Ingredients

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