Birria Ramen
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Unrated
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Prep Time
45 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
4 people
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Calories
606 kcal
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Course
Dinner
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Cuisine
Asian, Mexican, Mexican-American Fusion
Birria Ramen
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The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.
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Ingredients
Beef
- 2 pounds Boneless Chuck Roast, cut into 3 inch pieces
- salt and pepper
- 2 tablespoons olive oil
Consume/ sauce
- 4 Dried Guajillo Chile Peppers deseeded and stems removed
- 4 dried ancho chile peppers
- 1 tablespoon olive oil
- 1 medium white onion peeled and quartered
- 2 large Roma tomatoes, chopped
- 6 cloves garlic
- 1 teaspoon cracked black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon Mexican oregano, dried
- ½ teaspoon smoked paprika
- 2 tsp kosher salt
- 3 tablespoons apple cider vinegar
- 1 cup beef broth
- 3 cups water
Ramen
- 4 portions ramen noodles, 12 ounces uncooked
- shredded birria meat
- birria broth
- 1 jalapeño, sliced
- cilantro, chopped
- Lime wedges
- 4 eggs soft boiled
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Instructions
For the beef
- Season the cut 2 pounds boneless chuck roast, chunks with salt and pepper Heat 2 tablespoons olive oil over medium-high heat in a skillet. Sear the meat until it is browned on all sides, but do not fully cook.
- Add the seared meat to a crockpot.
- For the Consumè/Sauce
- Cut the stems off of the 4 Dried Guajillo Chile Peppers deseeded and stems removeddiscard the seeds by shaking them out of the pods.
- In a medium skillet, add 4 dried ancho chile peppers and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
- Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce.
- To the same skillet, add 1 tablespoon olive oil, 1 medium white onion peeled and quartered and 2 large Roma tomatoes,. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the 6 cloves garlic and sauté until fragrant for 2 more minutes.
- Transfer roasted vegetables to a blender. Strain the soaked chilies and add them to the blender as well.
- Add 1 teaspoon cracked black pepper, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 tablespoon Mexican oregano, ½ teaspoon smoked paprika, 2 tsp kosher salt, 3 tablespoons apple cider vinegar, and 1 cup beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
- Pour the sauce and 3 cups water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.
- Remove the beef from the crockpot, shred it and set it aside. Add salt and pepper to taste.
Assemble the ramen
- Cook the 4 portions ramen noodles, according to the package directions and soft boil the 4 eggs.
- Pour about a cup of broth into a bowl, and portion out some of the shredded birria meat into the bowl of birria broth.
- To the bowl, add a portion of the cooked noodles, a soft-boiled egg cut in half, some of the 1 jalapeno,cilantro, and lime wedges and enjoy!
Nutrition Information
Show Details
Calories
606kcal
(30%)
Carbohydrates
28g
(9%)
Protein
49g
(98%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1613mg
(67%)
Potassium
1515mg
(43%)
Fiber
11g
(44%)
Sugar
15g
(30%)
Vitamin A
9492IU
(190%)
Vitamin C
17mg
(19%)
Calcium
103mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 49g | 98% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1613mg | 67% |
| Potassium | 1515mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 9492IU | 190% |
| Vitamin C | 17mg | 19% |
| Calcium | 103mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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