Description
This Birria Soup with Vegetables and Noodles offers a delightful blend of savory flavors and comforting textures, perfect for cozy evenings or meal prep.
Ingredients
- Dried Ancho Chilis
- Dried Arbol Chilis
- Dried Guajillo Chilis
- Avocado Oil
- Chuck Roast
- Yellow Onion
- Garlic
- Beef Broth
- Apple Cider Vinegar
- Tomato Paste
- Ground Cumin
- Dried Oregano
- Black Pepper
- Ground Coriander
- Cinnamon Stick
- Bay Leaf
- Sea Salt
- Pasta Noodles or Ramen
- Hot House Tomato
- Zucchini Squash
- Carrots
- Baby Spinach
Instructions
- Prepare the dried chilis by boiling in water until softened, then blend with broth to make a sauce.
- Brown the chuck roast in a pot with avocado oil, season with salt and pepper.
- Sauté the onion, then add garlic until fragrant.
- Blend the chilis with broth into a smooth sauce and pour into the pot.
- Add back the beef, remaining broth, and spices, then simmer until the beef is tender.
- Shred the beef and return it to the pot, stirring in noodles and veggies.
- Cook until everything is tender, then serve with desired garnishes.
Notes
Avoid overcooking the noodles to prevent mushiness when reheating.
Let the soup cool completely before storing leftovers in an airtight container.
Customize the spice level by adjusting the amount of chilis used.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg