Contigo® Birria Noodles
Contigo® Birria Noodles
Directions
- Bring 4 qt. of salted water to a boil. Add noodles to boiling water and cook them until they are al dente. Toss cooked noodles in blended oil, spread on sheet pan, and reserve in refrigeration.
- In a separate stock pot, add Birria base, fajita strips, and diced green chilies. Slowly bring this mixture up to a boil.
- Dunk your tortillas into the liquid then place onto the hot plancha.
- Add 2 oz. of cheese to each tortilla, melt cheese, then flip to brown the other side and create birria cheese tacos.
- Place equal parts cooked noodles into four bowls followed by equal parts of the hot birria broth. Stir the noodles and broth together to bring ramen up to temperature.
- Garnish each bowl with thinly sliced radish, 1 Tbsp. diced red onion, 1 Tbsp. minced cilantro, 1 tsp. grated cotija, and 1 lime wedge.
- Place 1 Birria cheese taco on the side of each Birria Noodles bowl to dunk into the broth.
Ingredients
- 36 oz Contigo® Birria Base
- 16 oz Contigo® 1/2 inch Beef Fajita FC
- 4 tbsp Contigo® Diced Green Chilies
- 12 oz noodles, ramen, beef
- 4 tbsp Peak Fresh Produce® Onion(s), Red, diced
- 4 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
- 1 ea Peak Fresh Produce® Radish(es), thinly sliced
- 4 tbsp Contigo Cotija Cheese , grated
- 1 ea Peak Fresh Produce® Lime(s), cut into wedges
- 1 tbsp Roma® 90/10 Canola EVOO
- 4 ea Contigo® Tortilla(s), Flour 6-inch
- 8 oz Bacio® Mozzarella LMWM Shred Premium
- 140 oz water, divided
- salt, to taste