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Taco Ramen

Taco Ramen


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Fire up your forks, folks! It's time to turn your 10-cent pack of ramen into a dinner you'll wanna dive into! Feisty, spicy, and full of flavor, this Taco Ramen is crazy delish! And so easy, too!!MORE+LESS-

Updated August 1, 2016

1

packet ramen noodles, beef flavor

1

(15 ounce) can Muir Glen™ fire roasted diced tomatoes

2

tablespoons Old El Paso™ hot & spicy taco seasoning mix

1/2

cup frozen honey roasted sweet corn

1/2

cup cheddar cheese, shredded

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  • 1

    In a large pot, bring ramen noodles, half of the ramen beef seasoning packet, diced tomatoes, and water to a boil. Cook until the noodles are softened, about 3 minutes. Remove from heat and pour into two serving bowls.

  • 2

    Sprinkle remaining ramen beef seasoning over the canned chicken. Place half of the chicken on top of the ramen in each bow.

  • 3

    Heat corn in a small, microwave safe bowl until warm, about 1 minute. Place on top of ramen in each bowl.

  • 4

    Top each bowl with cheddar cheese and cilantro. Serve and enjoy!

No nutrition information available for this recipe

More About This Recipe

  • Remember ramen from back in your college days? Meh no more! Check out what we've done to bring ramen into the flavorful fold!

    Super cheap, crazy easy to make, but kinda lacking in real flavor -- that's the ramen we all knew in college. Well, we’re putting ramen back on the menu, but pimping it out to the max!

    You won’t be embarrassed to serve these 8 fabulous ramen recipes to your family and friends! Let’s start with a little south of the border flavor to give your ramen some kick -- I promise you’ll love it.

    1. Taco Ramen

    Now here's a fave flavor that makes ramen noodles brand new. Check it out, then check it off your to-do list!

    If Mexican food is what you crave, this ramen recipe gets you there without any fuss -- just a steaming bowl of perfectly spiced noodles. Here’s what you’re gonna need for an A+ super supper.

    Now, channel that college kid in you and dump the ramen and flavor packet in a pot.

    Here comes the spicy part. Pour some Old El Paso taco seasoning in the pot -- as easy as cooking back in the good ol' college days.

    Add your fire-roasted tomatoes to the pot and cook until steaming. Brilliant!

    Pile your steaming bowl of noodles high with grated cheese, shredded chicken, and steamed corn -- 'n your done. Pure genius!

    Here are more ideas to get you shopping the ramen aisle again:

    2. Beefy Italian Ramen Skillet

    Make Italian night easy with this zesty stovetop dinner. Ramen never tasted so good!

    3. 4-Ingredient Peanut Chicken Ramen

    This recipe takes plain old ramen and gives it amazing Thai flavors with just 4 ingredients. So simple, so filling, so good!

    4. Easy Ramen Noodle Bowl

    This Asian beef stir-fry is loaded with good-for-you veggies. In under 30 minutes, you’ll have a meal way better than your college pot of noodles!

    5. Easy Asian Cabbage Salad

    Ramen noodles add crunch to this awesome salad in their uncooked form. With packaged coleslaw mix, ramen noodles, and bottled dressing, this salad comes together in minutes.

    6. Vegetable Ramen Pad Thai

    Get a healthy, hearty meal in minutes with this Pad Thai recipe. It’s full of wholesome vegetables and coated in a creamy, salty sauce that hits the spot.

    7. Slow Cooker Chicken And Ramen Noodle Soup

    Curly ramen noodles are just what your chicken soup ordered. This soup is comfort food at it’s easiest and tastiest!

    8. Pimped Out Ramen

    Make this next time your old college buddies visit -- it’ll be the best ramen they’ve ever tasted, and it's sure to bring the stories out in everyone! Bursting with fresh herb flavors and brimming with vegetables, this recipe can’t be beat.

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!


Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

A taco isn’t truly complete without a few accoutrements—a sprinkle of cilantro and diced onions along with a splash of salsa offer the perfect final touch. But while the focus tends to be on the toppings, when it comes to the red taco (a longtime Mexican favorite and recent sensation in the Los Angeles culinary scene) it’s the tortilla itself which takes center stage, dipped in a fiery oil bath and then fried for a flavorful and eye-popping finish.

It Begins with Birria

The foundation to a red taco is birria, tender hunks of meat that have been braised in a fragrant broth. While birria can be served simply as a soup (you can even add ramen noodles to the mix), tortillas are commonly enlisted to transport all that goodness to your belly.

At popular Los Angeles food truck chain Pepe’s Red Tacos chef Joe “Pepe” Mercado prepares a scratch-made bone broth blended with 11 herbs and spices including a trio of chiles (anaheim, guajillo, and ancho) which give the liquid that signature crimson hue.

A native of Jalisco, the birthplace of birria, Mercado learned the recipe from his mother who would prepare the dish for breakfast when it is traditionally served.

Like many red taco purveyors stateside, Pepe’s specializes in birria de res (beef) which Mercado acknowledges isn’t something you’ll typically find across the border. “If you go to Mexico and ask for birria, you’ll get served goat [chivo]” he says. When you use beef, it’s called barbacoa. Here in the States, it got confused and people just called both birria.”

Mercado’s cut of choice is lean and tender chuck roll which is simmered in the broth for several hours. “We cook it to where all of the fat has broken away from the meat,” he says.

An Overnight Sensation

Ready to eat? Not so fast! If you want to take the red taco route (which, of course you do) a little more patience is in order. Be sure to make room in the fridge because your birria’s gonna need a few more hours to chill out. This is done in order to allow the fatty oils from the broth to rise to the top and solidify.

“We filter that fat and we’re left with all of the pure oil of the meat and all of the flavors that it cooked in,” says Mercado. “That’s what we dip our tortillas in. Some people think you just dip it into the broth. If you just dip it into the broth and grill it, the tortillas will fall apart because of all of the liquid and water.”

The Red Dipping

Now it’s finally time to take the plunge. Corn tortillas are the standard (but flour works too) and Mercado prefers to double up to ensure a sturdy foundation for your tacos. Grab a pair and, holding them together, give them a dip in the oil. After they’ve soaked up that flavor-packed red gold, toss the tortillas on a hot skillet, around 30 seconds on each side until they’re slightly crisp but still pliable. (If you want to add cheese, now’s the time to do it.)

Pile on that meat and all the fixins’ and serve with a side of broth because why let a single drop of that precious liquid go to waste? Sip straight up or take a cue from Mercado and submerge your taco in the broth French dip style. “That’s traditionally how we in Jalisco eat it.”

A Shortcut to Preparing Birria at Home

If you want to recreate the magic of Pepe’s Red Tacos at home, Mercado now sells jars of just-add-water (plus meat and garlic) birria paste, the same base that he uses to prepare his broth.

Birria Paste, $6.99 from Pepe's Red Tacos

Below you’ll find instructions for preparing red tacos using Pepe’s Red Tacos Birria Paste.


Traditional Mexican food toppings work, such as cilantro, scallions, tortilla strips, shredded cheddar cheese, avocado, sour cream, pico de gallo, and anything else your heart desires.

Comforting
Perfect on a Cold Day
Spicy
Warm
Vegan
Gluten-Free


Ramen Recipes

Back in the day, there really wasn’t such a thing as ramen recipes there was just the box of instant soup with noodles. Ramen has experienced a rebirth, first in high-end cosmopolitan dining and lately in strip malls across the country. That means in addition to seeing ramen recipes you’d expect to see here—like chicken soup and Asian noodle bowls—you’ll also notice some unexpected ramen recipe mash-ups. One of our faves? Ramen + taco salad recipe = Ramen Taco Salad. Check out some of our other favorite Asian recipes too!

Back in the day, there really wasn’t such a thing as ramen recipes there was just the box of instant soup with noodles. Ramen has experienced a rebirth, first in high-end cosmopolitan dining and lately in strip malls across the country. That means in addition to seeing ramen recipes you’d expect to see here—like chicken soup and Asian noodle bowls—you’ll also notice some unexpected ramen recipe mash-ups. One of our faves? Ramen + taco salad recipe = Ramen Taco Salad. Check out some of our other favorite Asian recipes too!


I am a food blog

Oh, hello! It’s sweltering hot but I’m still eating a bowl of steaming hot ramen, because ramen. Ramen is one of those foods that I’ll never get tired of and this mash up of birria tacos and ramen is just too good to be missed! It’s spicy, savory, fresh, and full of so much flavor. The consomé you get when you cook birria stew stands in for the ramen broth and everything comes together in a delicious bowl of the best of both worlds.

It’s no secret that Mike and I are noodle folk. We live that noodle life – traveling to try noodles, perfecting noodle recipes, and basically noodling everyday. If there are noodles involved, I’m there. So, when birria ramen popped up on my radar, I knew it was going to be an instant favorite and it did not disappoint.

Let’s step back a bit and talk about birria, which is a Mexican stew. It’s kind of a celebratory dish, the kind that is traditional at weddings, holidays, and celebrations. It’s usually served as a stew with corn tortillas for dipping, but lately birria tacos have been exploding on the taco scene and they are EVERYWHERE. I am obsessed. I think I’ve watched ten thousand videos of birria taco trucks making birria tacos. It’s mesmerizing: they dip corn tortillas into the ruby red oil from the stew, top it off with birria meat and fry everything up until it’s crispy and serve it with a little cup of consomé. The best is when they make quesabirria: a extra gooey melted cheese version.

We don’t have a birria taco truck in our neighborhood, but it’s okay because we’ve been making birria tacos at home! Mike has an awesome recipe so if you don’t want to miss out on the birria taco train, please check it out. Anyway, the other kind of birria that has been on my drool list is birria ramen. I keep seeing LA taco trucks marrying the two and to me it seems like the perfect combination. So, birria ramen… let’s taco about that!

What is birria ramen?

Birria ramen is a mash up of birria and ramen. Birria is a savory, slightly spicy, sweet, sour, and super savory Mexican (traditionally lamb) beef stew. Chunks of beef are marinated in dried chiles, chipotles in adobo, vinegar, herbs, and spices and slow cooked into a tender, fall apart, juicy beef stew. Ramen is a Japanese noodle soup with a rich, deep flavorful broth full of umami, chewy noodles, and toppings.

For this birria ramen, the birria consomé (that’s the soup that you get when you make birria) stands in for the ramen broth, to which we’ll add noodles, chunks of meat, shredded cabbage, onions, cilantro, jalapeños, a birria ramen egg, and a squeeze of lime.

Ingredients for birria ramen

  • Birria stew. This is the base of your ramen: both the soup and the meat component. Most ramen stocks are made from bone broth but in this case we’re going to use the super flavorful consomé that you get when you cook birria. Most cuts of beef will work in the stew but I recommend going for shank because it has as bone in it, which will add extra flavor to the broth. Read more about birria stew here.
  • Ramen noodles. You can go all out and make your own ramen noodles or you can go the easy route and buy fresh ramen noodles. Making your own noodles is always better but often way too much work, even for us, so we usually go with fresh/frozen. More on that below.
  • Toppings. It’s always fun when a bowl of ramen has complementing and contrasting flavors and textures. This birria ramen has shredded cabbage for crunch, pickled onions for a tart sharp bite, chopped cilantro for a fresh herbaceousness, sliced jalapeños for spice, a wedge of lime for brightness, and a birria ramen egg, because what even is ramen without a ramen egg. Oh, and a crispy birria taco, just because!

The best noodles to use for homemade ramen

Fresh ramen noodles would be my top choice for birria ramen. We recommend Sun Noodles (pictured below) – you can get them at most Asian supermarkets in the frozen section. You can also use dried instant ramen noodles. I like the thick and chewy texture of Nongshim Shin Ramyun (not the cup ones).


4 taco recipes you’ll want to make again and again

Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.

Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

Tacos are a delicious and easy-to-make meal. In this episode of “Best Bites,” we show you how to make tacos four different ways, all packed with fresh, healthy and colorful ingredients.

While the origins of the taco aren’t totally clear, Jeffrey M. Pilcher, professor of food history at the University or Toronto and taco expert, once told Smithsonian Magazine that he believes that 18 century Mexican silver miners are the likely inventors of the taco. However, it was Mexican Americans that revamped the taco and arguably Glen Bell, the founder of Taco Bell, that popularized it for the mass American market.

Here, we’re making shrimp, chicken, pulled pork and black bean tacos. You can check out the recipes in the video above and listed below!

1. Sriracha Shrimp Tacos

Ingredients:

  • 2 corn tortillas
  • 1 cup purple cabbage slaw
  • 1 cup shrimp, grilled
  • 1 tablespoon sour cream
  • 1 teaspoon sriracha (or to taste)
  • 1 lime

Instructions:

  1. Heat corn tortillas for 30-45 seconds on each side. Keep the heated tortillas warm until use by placing them into a kitchen towel.
  2. Top the tortilla with shredded purple cabbage slaw.
  3. Αdd a few grilled shrimp.
  4. Mix sour cream and sriracha. Top tacos with sauce and fresh lime juice.

2. Black Bean and Sweet Potato

Ingredients:

  • 2 corn tortillas
  • 2 tablespoons refried black beans
  • 2 tablespoons sautéed sweet potatoes
  • 1 teaspoon cotija cheese
  • chopped fresh cilantro

Instructions:

  1. Heat corn tortillas for 30-45 seconds on each side. Keep the heated tortillas warm until use by placing them into a kitchen towel.
  2. Top the tortilla with the refried black beans.
  3. Αdd the sautéed sweet potatoes.
  4. Sprinkle the cotija cheese.
  5. Top with chopped fresh cilantro.

3. Chili Lime Chicken Tacos with Pineapple Salsa

Ingredients:

  • 2 corn tortillas
  • ½ cup Jack cheese
  • 2 tablespoons grilled chicken, chopped
  • 2 tablespoon pineapple salsa
  • 1 tablespoon avocado crema

Instructions:

  1. Heat corn tortillas for 30-45 seconds on each side. Keep the heated tortillas warm until use by placing them into a kitchen towel.
  2. Top with Jack cheese and melt.
  3. Add the grilled chicken.
  4. Add the pineapple salsa.
  5. Drizzle the avocado crema and enjoy.

4. Pulled Pork Tacos with Avocado Crema

Ingredients:

  • 2 corn tortillas
  • 1/2 cup purple cabbage, shredded
  • 2 tablespoons pulled pork
  • 2 tablespoons cubed avocado
  • 1 tablespoon avocado crema
  • 1 tablespoon pineapple salsa
  • chopped fresh cilantro

Instructions:

  1. Heat corn tortillas for 30-45 seconds on each side. Keep the heated tortillas warm until use by placing them into a kitchen towel.
  2. Top with purple shredded cabbage.
  3. Add the pulled pork, cubed avocado, avocado crema and pineapple salsa.
  4. Garnish with chopped fresh cilantro.

If you enjoyed this article, you may also want to these four recipes for guacamole.


Watch the video: The Original Taco Bell Tacos - MEXICAN STREET FOOD Tour in Los Angeles, California!


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