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Birria Ramen

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Birria Ramen combines tender, slow-braised beef and chile-infused consommé with springy ramen noodles for a rich and comforting fusion meal. Fresh onion, cilantro, and lime add brightness to every savory, smoky bowl.

Ingredients

  • 3 pounds beef chuck roast, cut into large pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 Roma tomatoes
  • 1 small white onion, quartered
  • 5 garlic cloves
  • 3 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 4 packages ramen noodles, seasoning packets discarded
  • 4 cups birria consommé
  • 2 cups shredded cooked birria beef
  • 1/2 cup finely diced white onion
  • 1/2 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Sliced jalapeños, optional
  • Radishes, thinly sliced, optional

Instructions

  1. Toast the guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, taking care not to burn them. Transfer to a bowl, cover with hot water, and soak for 15–20 minutes until softened.
  2. Season the beef with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches until it develops a deep crust. Set aside.
  3. Drain the softened chiles and place them in a blender with the tomatoes, quartered onion, garlic, about 1 cup beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Blend until very smooth. Strain through a fine-mesh strainer if desired.
  4. Return the browned beef to the pot and pour the chile sauce over it. Add the remaining beef broth and bay leaves.
  5. Bring to a gentle simmer, cover, and cook over low heat for 2 1/2–3 hours, or until the beef is very tender and easily pulls apart with a fork.
  6. Remove the beef from the consommé and shred it with two forks. Discard the bay leaves and any large pieces of excess fat. Taste the consommé and adjust the seasoning as needed.
  7. Bring 4 cups of birria consommé to a gentle boil in a saucepan, adding additional beef broth if needed. Add the ramen noodles and cook according to package directions, usually 2–4 minutes.
  8. Divide the cooked noodles among four bowls and ladle the hot consommé over them. Top each serving generously with shredded birria beef.
  9. Finish with diced white onion, chopped cilantro, lime wedges, and optional sliced jalapeños and radishes. Serve immediately.

Notes

  • Guajillo and ancho chiles provide deep chile flavor without intense heat. Add chile de árbol, jalapeños, or hot sauce for a spicier version.
  • Shredded Oaxaca, mozzarella, or Monterey Jack cheese can be added for a cheesy variation.
  • Try adding a soft-boiled egg, corn, shredded cabbage, avocado, mushrooms, or green onions as additional toppings.
  • For an especially rich bowl, add extra shredded birria and a spoonful of the red fat from the surface of the consommé.
  • Leftover birria and consommé can turn this into a quick 10–15 minute meal.
  • Store birria meat and consommé in an airtight container in the refrigerator for up to 3–4 days, keeping cooked ramen noodles separate.
  • Birria and consommé can be frozen without the noodles for up to 2–3 months. Thaw overnight in the refrigerator and add freshly cooked noodles when reheating.

Nutrition

Find it online: https://thefamilycooking.com/birria-ramen-2/