Description
Simmering Mexican-inspired birria ramen blends culinary traditions with bold, comforting flavors. Spicy, tender beef and silky noodles create a soul-warming dish you’ll crave again and again.
Ingredients
Scale
Meat:
- 2 lbs beef chuck roast, cut into chunks
Chiles and Spices:
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 3 whole cloves
Aromatics and Liquids:
- 4 cups beef broth
- 1 onion, quartered
- 4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Noodles:
- 4 cups ramen noodles
Toppings:
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup onion, finely diced
- 1/2 cup radishes, thinly sliced
- 1/2 cup jalapeño, sliced
- 1/4 cup queso fresco, crumbled
- 2 tablespoons lime juice
Instructions
- Combine beef, beef broth, multiple dried chiles, onion, garlic, and aromatic spices in a large pot, creating a flavorful braising liquid that will tenderize the meat and develop deep, complex flavors.
- Simmer the mixture on low heat for 2-3 hours, allowing the beef to become incredibly tender and absorb the rich, spicy essence of the chiles and seasonings.
- Carefully remove the beef from the liquid, using two forks to shred the meat into delicate, succulent strands.
- Prepare the ramen noodles in a separate pot according to package instructions, ensuring they are cooked to the perfect al dente texture.
- In a hot skillet with vegetable oil, quickly sauté the shredded beef for 3-4 minutes, creating crispy edges that enhance the meat’s texture and flavor.
- Arrange the cooked noodles in serving bowls, creating a delicious foundation for the dish.
- Ladle the intensely flavored birria broth over the noodles, ensuring each bowl is generously covered with the aromatic liquid.
- Top the noodles and broth with the crispy sautéed beef, distributing it evenly for maximum enjoyment.
- Garnish the ramen with fresh cilantro, zesty lime wedges, finely diced onion, thinly sliced radishes, spicy jalapeños, and crumbled queso fresco for a vibrant and authentic finish.
- Squeeze fresh lime juice over the dish to brighten the flavors and add a final touch of acidity.
Notes
- Slow Cooking Magic: Let the beef simmer low and slow to break down tough fibers, creating melt-in-your-mouth tender meat that absorbs all the rich, complex chile flavors.
- Broth Boosting Tip: Strain the cooking liquid through a fine-mesh sieve to ensure a silky-smooth broth without chile seeds or spice fragments.
- Customization Hack: Swap beef for lamb or jackfruit to create alternative protein versions that work beautifully with the intense birria spices.
- Spice Control: Adjust chile heat by removing seeds from guajillo and pasilla chiles for a milder version, perfect for sensitive palates while maintaining deep flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg