Chef and culinary anthropologist Claudette Zepeda makes birria ramen, a comfort food that mixes Japanese ramen with Mexican birria, or meat stew. This untraditional recipe starts with adobo (an acidic chili marinade), made with chilis, onions, garlic, nori, vinegar, and cinnamon. Next, Claudette sears off some beef shanks and then slowly simmers them with the adobo mixed with water.
Finally, when the meat is tender, she uses the birria broth to cook a cup of instant ramen, and tosses it all together with chopped onions, oregano, and a squeeze of lime.

Check out the recipe here: https://www.vice.com/en_us/article/vbmggb/birria-ramen

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