Birria

Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn’t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish.

Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn’t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)