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Multicooker Birria-Style Ramen
Recipes
Multicooker Birria-Style Ramen
8 servings
1 hour, 20 minutes total (Active 30 minutes)

Ingredients

  • 1 medium sweet onion
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 lb boneless braising beef (such as chuck, cheeks, or brisket)
  • 2 teaspoons sazón con achiote
  • 2 tablespoons reduced-sodium beef bouillon base
  • 2 teaspoons ground cumin
  • 1 (28 oz) can red enchilada sauce
  • 6 cups water
  • 1 bunch fresh cilantro
  • 1 bunch green onions
  • 8 oz block Monterey Jack cheese
  • 5 limes, for juice/wedges
  • 1 (10.8 oz) bag frozen Southwestern corn
  • 4 (3 oz) packages ramen noodles
  • ¾ cup sour cream
  • 1 (12 oz) container fresh guacamole with pico de gallo

Steps

    1. Slice onion thinly; chop chipotles finely. Cut beef into 2-inch cubes (wash hands). Combine in multicooker: onions, chipotles, beef, sazón, bouillon base, cumin, enchilada sauce, and water. Seal following manufacturer's instructions and cook on HIGH 50 minutes until beef is 195°F (for shreddable).
    2. Meanwhile, chop cilantro and green onions finely. Shred cheese. Juice 4 limes (¼ cup); cut remaining lime into wedges. Microwave corn following package instructions.
    3. Cook and drain ramen noodles following package instructions, breaking blocks in half if desired (reserve seasoning packets for another use). Divide noodles evenly among large soup bowls.
    4. Release pressure from multicooker following manufacturer's instructions. Stir in lime juice, then shred beef into small pieces. Ladle broth and beef over noodles. Top bowls evenly with piles of cilantro, green onions, cheese, corn, sour cream, and guacamole with pico. Serve with lime wedges.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 720, Total Fat 41g, Sat Fat 17g, Trans Fat 0g, Chol 135mg, Sodium 2090mg, Total Carb 48g, Fiber 7g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 0%, Calc 20%, Iron 100%, Potassium 10%