4 Serves
91 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium-high heat and sear the birria meat until browned on all sides.
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Vitamin E
4 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
81 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
2000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.
Pour in the birria consommé and bring to a gentle simmer, then cover and cook until the meat is fork-tender.
In a separate saucepan, boil water and cook the ramen noodles according to package instructions, then drain.
Shred the cooked meat using tongs, season the broth with salt and pepper to taste, and assemble the bowls by placing noodles in each, topping with meat, and ladling the hot broth over the top.
65
g90
g82
g
French