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https://www.youtube.com/watch?v=v_0NbrN16tY
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Prepare the Birria: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and Lee Kum Kee Minced Garlic and cook until softened. Add the beef chunks to the pot and brown on all sides.
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Stir in the beef broth, tomato paste, ground cumin, dried oregano, smoked paprika, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and let the birria simmer for 2-3 hours, or until the beef is tender and falls apart easily. You can also cook it in a slow cooker on low for 6-8 hours. Once the beef is cooked, shred it using two forks. Keep the birria warm until ready to assemble the burritos.
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Cook the Nongshim Shin Ramyun noodles according to package instructions, including the veggie packet (but not seasoning packets). Drain the noodles and set aside. In a skillet, heat a little more oil over medium heat and add drained noodles and seasoning packets. Sauté until seasoning is completely distributed.
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Warm the flour tortillas in a dry skillet or microwave. Place a portion of the cooked Nongshim Shin Ramyun noodles in the center of each tortilla. Top the noodles with a generous amount of shredded birria beef. Sprinkle shredded cheese over the beef. Add diced onions, chopped cilantro and a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
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Fold the sides of the tortilla over the filling, then roll it up tightly into a burrito. Place burrito in a skillet to toast tortilla and melt the cheese. Serve with consommé liquid from the birria. Enjoy!