Birria Ramen
Every single bite of this vegan birria ramen is bold, spicy, and a mouthful of flavors and textures. Prepare yourself for a delightful experience of the fusion of two amazing cuisines in every bite.
8 people
Calories: 135kcal
Ingredients
- 2 pounds oyster mushrooms
- 2 guajillo chilies
- 2 ancho chili peppers
- 2 dried red chili
- 1/2 large white onion
- 6 garlic cloves unpeeled
- 3-4 medium-large tomatoes
- 1 tablespoon oil
- 1 cinnamon stick
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1 pinch all-spice
- 1 teaspoon salt
To assemble the ramen
- 6 portions of ramen noodles
- 1/2 red onion sliced
- cabbage shredded
- lime wedges
- jalapeños sliced
- fresh cilantro chopped
Instructions
- In a cup of boiling water, soak the chilies until they are soft and pliable.
- In a hot comal or skillet, roast the onion, garlic with skin, and tomato until well burned on both sides.
- Remove the chiles from the hot water, open them, and remove the seeds and stems.
- Put the onion, tomato, peeled garlic cloves, chilies, and the water in which you soaked the chiles into the blender. Add the salt and blend until everything is perfectly integrated.
- In a large pot add a tablespoon of oil; when it is hot, empty the mixture of chilies and aromatics. Strain if needed. Let it cook for 5 minutes or until the color turns dark red. Add 4 cups of water and the spices.
- In the meantime, shred the oyster mushrooms, and season them with oil and salt. Then place in the airfryer at 450ºF for 10-15 min until golden and crisp. Turn half way through.
- Cook the noodles following the package instructions.
- Prepare your ramen toppings.
- Serve.
Notes
- This recipe makes enough for 8 people. Divide the broth into individual containers and freeze. Next time you crave birria ramen, use exactly what you need.
- You have to serve this dish just before eating; that is when it is at its best.
- If you don’t want the consomé to be very spicy, omit the dried chile de árbol.
- Have a lot of napkins next to you – you’ll need them.
- If you have leftovers, make mushroom quesadillas and dip them in the spicy chili broth.
- Thin out the broth with water or vegetable broth if it is too thick.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 431mg | Potassium: 1054mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3741IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg