Macros per serving (¼ the recipe):
442 Cals, 32g Carbs, 10g Fat, 56g Protein
Ingredients:
2lbs Chicken Breast
1 Tbsp Paprika
1 Tbsp Oregano
1 Tsp Cinnamon
1 Tsp Black Pepper
1 Tsp Cumin
150g Green & Red Peppers
150g Onion
20g Jalapénos
2 Packets Ramen (nothing special. Just the Maruchan ones without the seasoning)
Birria Marinade:
2 Whole Red Onions
6 Garlic Cloves
1 Can Chipotle Peppers in Adobo Sauce
450g Liquid from Rehydrated Peppers
2 Whole Pasilla Peppers
2 Whole Guajillo Peppers
1 Tbsp Red Wine Vinegar
Directions:
1.) Take 2 of your pasilla and guajillo peppers and cut off the tops. Then take out the seeds. Add to a bowl and soak in boiling water for 10 minutes to rehydrate them.
2.) Once rehydrated, it’s time to make the birria marinade. Add ally our ingredients into your blender and blend till smooth.
3.) Cut your chicken breast into cubes and season with the seasonings I have listed in the ingredients.
4.) Add to instant pot along with your birria marinade. Pressure cook on high for 40 minutes and then do the natural release for 10. Once done, just let out the rest of the air.
5.) Take out the chicken and shred it. Then take the rest of what’s left in the instant pot and strain it to get the birra consomé.
6.) Now suaté up your peppers, onions and jalapénos on a 7/10 heat pan. Use your consomé to help soften and also season your veggies.
7.) Once they are done, add your chicken, your ramen cooked al dente and as much of the consomé as you’d like! Mix to combine and then enjoy!