Birria Ramen
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 people
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Calories
504 kcal
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Course
Main Course
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Cuisine
Mexican
Birria Ramen
Description
Birria Ramen is prepared by soaking and blending dried chiles—including guajillo, pasilla, and arbol—with roasted tomatoes, onion, garlic, and an array of whole spices such as black peppercorns, cumin seeds, oregano, thyme, coriander, Mexican cinnamon, and fresh ginger. This blended chile sauce is cooked and strained, then combined with beef broth and salted before adding beef chuck and short ribs. The meat is simmered low and slow until tender, then shredded and separated from bones and bay leaves. The intense broth captures the deep, smoky, and mildly spicy flavors characteristic of birria.
Instant ramen noodles are cooked separately and drained before serving. The ramen is topped with shredded birria beef, a spoonful of the broth, fresh diced onion, chopped cilantro, and a squeeze of lime, combining earthy meatiness with bright and fresh components. It may also be served dry with broth on the side or combined in the bowl as preferred.
This recipe can be prepared ahead of time with components refrigerated or frozen separately to heat and assemble when convenient. Leftover birria makes excellent tacos as well.
Ingredients
- 8 guajillo chile pepper dried
- 3 pasilla chile pepper dried
- 2-3 arbol chile pepper dried
- 5 Roma tomato quartered (about 1.5lb
- 1 white onion , roughly chopped
- 1 garlic peeled, (10-12 cloves, head
- 1 Tablespoon black peppercorns whole
- 1 Tablespoon cumin seed or 1 ½ teaspoon ground cumin, whole
- 1 Tablespoon oregano dried
- 1 Tablespoon thyme dried
- ½ teaspoon coriander seeds or ¼ tsp ground coriander, or 4-5 whole cloves, whole
- 1 teaspoon ginger root fresh, minced
- 1 inch Mexican cinnamon stick or ⅛ teaspoon ground cinnamon, piece
- 2 Tablespoons apple cider vinegar , or white
- 4 cups water
- 2 bay leaf
- 3 lb beef chuck roast , cut into large chunks
- 4 beef short ribs bone-in
- 1 Tablespoon kosher salt
- 6 cups beef broth low-sodium
- 8 instant ramen noodles seasoning discarded, dry packets
For Serving:
- 1 white onion , finely chopped
- 1 cilantro chopped, bunch
- 2 lime sliced
Instructions
- Prepare Dried Chiles: Wearing gloves if desired, rinse the chiles and use scissors to open them and remove the stem and seeds.
- Make Sauce: Add tomatoes and onion to a very large stock pot (6+qt) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
- Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
- Add 6 cups beef broth and 1 Tablespoon kosher salt. Bring to a boil.
- Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is tender.
- Remove meat to a plate and shred into pieces. Discard bones and bay leaves.
- Cook Ramen noodles according to package instructions. Use tongs to remove noodles from cooking liquid and add cooked noodles to a bowl. Pour a ladleful of hot birria broth on top and top with shredded beef, cilantro, onion and a squeeze of fresh lime juice.
Notes
- Discard seasoning packets when cooking ramen noodles; plain noodles work best to showcase the birria flavor.
- For variation, combine birria broth partially with hot water to make broth for ramen according to package instructions.
- The recipe components can be prepped and stored separately in the fridge and combined at serving time.
- Freeze meat, broth, and sauce separately in airtight containers for longer storage; thaw overnight before use.
- Leftover birria beef and broth can be repurposed to make Birria Tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 50g | 100% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 1837mg | 77% |
| Potassium | 1673mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3090IU | 62% |
| Vitamin C | 19mg | 21% |
| Calcium | 118mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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