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Birria Ramen Recipe

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Birria Ramen combines fall-apart Mexican birria beef and chile-rich consommé with tender ramen noodles for a deeply savory fusion meal. Fresh onion, cilantro, lime, and optional chiles add brightness and crunch to every bowl.

Ingredients

  • Beef chuck roast, cut into large chunks
  • Beef short ribs, optional
  • Dried guajillo chiles
  • Dried ancho chiles
  • Dried árbol chiles, optional
  • Roma tomatoes
  • White onion
  • Garlic cloves
  • Beef broth
  • Apple cider vinegar
  • Ground cumin
  • Mexican oregano
  • Ground cinnamon
  • Ground cloves
  • Bay leaves
  • Salt
  • Freshly ground black pepper
  • Vegetable oil
  • Instant ramen noodles, seasoning packets discarded
  • Birria consommé
  • Shredded birria beef
  • White onion, finely diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced jalapeño or serrano, optional
  • Radishes, thinly sliced, optional

Instructions

  1. Remove the stems and seeds from the dried chiles. Toast them briefly in a dry skillet over medium heat, taking care not to burn them.
  2. Place the toasted chiles in a bowl, cover with hot water, and soak for 15–20 minutes, until softened.
  3. Season the beef generously with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches until deeply seared on several sides.
  4. Transfer the softened chiles to a blender. Add the tomatoes, onion, garlic, apple cider vinegar, cumin, Mexican oregano, cinnamon, cloves, and some of the beef broth. Blend until very smooth.
  5. For an especially smooth consommé, strain the blended chile mixture through a fine-mesh strainer.
  6. Return the browned beef to the Dutch oven and pour the chile sauce over it. Add the remaining beef broth and bay leaves.
  7. Bring to a gentle simmer, cover, reduce the heat to low, and cook for 2 1/2–3 hours, until the beef is extremely tender and pulls apart easily with a fork.
  8. Remove the beef from the consommé and shred it, discarding large pieces of fat and any bones. Taste the consommé and adjust the salt as needed.
  9. For the ramen, bring enough birria consommé for the desired number of servings to a gentle boil in a separate saucepan.
  10. Add the ramen noodles directly to the consommé and cook according to the package directions, usually about 3 minutes.
  11. Divide the noodles and consommé among serving bowls and top each with a generous portion of shredded birria beef.
  12. Finish with diced white onion, fresh cilantro, and lime juice. Add optional sliced jalapeño, serrano, or radishes for additional heat and crunch.

Notes

  • For extra-spicy Birria Ramen, increase the árbol chiles in the birria sauce and garnish with sliced serrano peppers.
  • For cheesy Birria Ramen, add shredded Oaxaca, Monterey Jack, or mozzarella while the noodles and consommé are very hot.
  • Add a soft-boiled egg for extra richness and a creamy yolk that blends into the consommé.
  • If there is not enough leftover consommé, extend it with beef stock and adjust the chile sauce, salt, and lime to taste.
  • Corn, mushrooms, cabbage, or bok choy can be added for additional vegetables and texture.
  • When using leftover birria and consommé, individual bowls can be prepared in about 10–15 minutes.
  • Store birria beef and consommé separately from cooked ramen noodles in airtight containers in the refrigerator for 3–4 days.
  • Cook fresh ramen noodles when serving whenever possible because noodles stored in broth continue absorbing liquid and become soft.
  • Reheat the shredded beef and consommé gently in a saucepan, then cook fresh ramen noodles directly in the hot broth.
  • Freeze the birria and consommé without noodles for 2–3 months and thaw in the refrigerator before reheating.

Nutrition

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