Description
Experience the extraordinary fusion of traditional Mexican birria and comforting Japanese ramen in this Birria Ramen with Shredded Beef and Rich Broth. Each spoonful delivers unparalleled flavor and comfort, making it a new favorite in your kitchen.
Ingredients
- Boneless beef chuck roast
- Beef short ribs
- Guajillo chilies
- Ancho chilies
- Chilies de árbol
- White onion
- Garlic
- Fresh tomatoes or canned diced tomatoes
- Cumin
- Mexican oregano
- Bay leaves
- Cloves
- Cinnamon stick
- High-quality low-sodium beef broth
- Balsamic vinegar or red wine vinegar or beef stock concentrate
- Fresh ramen noodles
- Fresh cilantro
- Finely diced white onion
- Lime wedges
- Soft-boiled egg (optional)
- Sesame seeds (optional)
- Chili oil (optional)
Instructions
- Prepare the Birria Paste: Toast the dried guajillo, ancho, and chilies de árbol in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Remove stems and seeds.
- Soak the toasted chilies in a heatproof bowl covered with boiling water for 20-30 minutes until soft.
- Sauté chopped white onion, garlic, and chopped tomatoes in a separate pot or skillet until softened and fragrant.
- Blend the rehydrated chilies, sautéed aromatics, spices, and a cup or two of beef broth in a blender until smooth. Strain the paste through a fine-mesh sieve into a bowl.
- Sear the beef chuck roast or short ribs in a large Dutch oven or heavy-bottomed pot until deeply browned. Remove and set aside.
- Deglaze the pot with a splash of beef broth or water to scrape up browned bits.
- Return the seared beef to the pot, pour the strained birria paste over it, add bay leaves, remaining beef broth, and non-alcoholic flavor boost. Stir to combine.
- Slow cook the mixture by simmering it covered in the oven at 300°F for 3-4 hours, on the stovetop over low heat for 3-4 hours, or using an Instant Pot on high pressure for 60-70 minutes until the beef is fork-tender.
- Remove the cooked beef and shred it into bite-sized pieces. Skim off excess fat from the broth if desired.
- Add a portion of the shredded beef back into the pot with the broth and adjust seasoning with salt, pepper, or oregano if needed.
- Cook ramen noodles according to package instructions and drain well.
- Assemble by dividing the cooked noodles among serving bowls, ladling hot birria broth and shredded beef over the noodles.
- Garnish with fresh cilantro, finely diced white onion, and lime wedges. Add optional toppings if desired and serve immediately.
- Prep Time: 30 mins
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Make ahead for deeper flavors, control spice levels by adjusting chilies, and customize toppings to your liking. Don't waste the flavorful fat from the broth.