Birria Ramen Recipe
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs 10 mins
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Servings
6
-
Calories
617 kcal
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Course
Main Course
Birria Ramen Recipe
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This birria ramen recipe is so satisfying with shredded slow cooked Mexican beef with noodles in a flavorful birria broth and lots of toppings, the ultimate comfort food.
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Ingredients
FOR THE BIRRIA RECIPE
- 3 ancho peppers stems and seeds removed
- 3 guajillo peppers stems and seeds removed
- 1 tablespoon vegetable oil
- 1 small white onion chopped
- 2 large tomatoes chopped
- 3 cloves garlic chopped
- 1 teaspoon Mexican oregano
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 1 large roasted tomato chopped
- 3 cups beef stock separated
- 2 pounds boneless beef chuck
FOR THE BIRRIA RAMEN
- 12 ounces ramen noodles 6 portions - you can use other noodles
- 2 jalapeños chopped or sliced
- 1 small red onion diced
- 3 radishes sliced
- 3 soft boiled eggs halved
- Garnish spicy red chili flakes, fresh chopped cilantro
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Instructions
MAKE THE BIRRIA
- Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
- Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
- While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
- Add the onion and tomatoes and cook for 5 minutes to soften.
- Add the garlic and cook another 1 minute, stirring.
- Add the cooked onion, tomatoes and garlic to a food processor.
- Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
- Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.
- Cut the beef into large chunks and add to a large bowl.
- Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
- When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 2 cups beef broth to a large pot. Add in some of the reserved soaking water if you'd like a soupier birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
- Shred the meat with forks to your preference. Reserve the birria broth (consome).
MAKE THE BIRRIA RAMEN
- Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls.
- Top with shredded beef birria, then cover with the reserved birria consome (broth).
- Add your toppings, garnish and serve.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
47g
(16%)
Protein
42g
(84%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
197mg
(66%)
Sodium
1986mg
(83%)
Potassium
1167mg
(33%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1661IU
(33%)
Vitamin C
19mg
(21%)
Calcium
96mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 42g | 84% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 1986mg | 83% |
| Potassium | 1167mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1661IU | 33% |
| Vitamin C | 19mg | 21% |
| Calcium | 96mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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