Birria Ramen with Beef: A Delicious Fusion of Flavors You Must Try

Birria Ramen with Beef is a delightful fusion dish that brings together the rich, savory flavors of traditional Mexican birria and the comforting essence of Japanese ramen. As a food enthusiast, I find this combination not only intriguing but also incredibly satisfying. The history of birria dates back to the state of Jalisco, Mexico, where it was originally made with goat meat and served during special occasions. Today, birria has evolved, and its popularity has soared, especially in the form of tacos and stews. However, when you combine it with ramen, you create a unique culinary experience that tantalizes the taste buds.

People love Birria Ramen with Beef for its incredible depth of flavor and the perfect balance of textures. The tender, slow-cooked beef melds beautifully with the rich, spiced broth, while the ramen noodles add a delightful chewiness that elevates the dish. Not only is it a feast for the senses, but it’s also a convenient meal that can be prepared in one pot, making it perfect for busy weeknights or cozy gatherings. Join me as we dive into this mouthwatering recipe that celebrates the best of both worlds!

this Recipe

Ingredients:

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb beef shank
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 4 cups beef broth
• 2 cups water
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil
• 4 servings of ramen noodles
• 1 cup chopped cilantro
• 1 lime, cut into wedges
• 1 cup diced onion (for garnish)
• 1 cup sliced radishes (for garnish)
• 1 cup shredded cheese (like Oaxaca or mozzarella, for garnish)

Preparing the Beef

1. Start by seasoning the beef chunks with salt, black pepper, cumin, oregano, smoked paprika, and cinnamon. Make sure to coat the meat evenly with the spices.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the seasoned beef chunks and sear them on all sides until they are browned. This should take about 5-7 minutes. Don’t overcrowd the pot; you may need to do this in batches.
3. Once the beef is browned, remove it from the pot and set it aside on a plate.

Making the Broth

1. In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
2. Add the dried guajillo and ancho chiles to the pot. Stir them in and let them toast for about 1 minute. This will enhance their flavor.
3. Return the seared beef to the pot, along with the bay leaves, beef broth, and water. Make sure the beef is submerged in the liquid.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and check the liquid level; add more water if necessary.

Blending the Sauce

1. Once the beef is tender, remove it from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. This will give you a smooth broth.
2. In a blender, combine the strained broth with the apple cider vinegar and a few pieces of the cooked chiles (to taste). Blend until smooth. This will be your birria sauce.
3. Return the blended sauce to the pot and add the shredded beef back in. Stir to combine and let it simmer on low heat while you prepare the ramen noodles.

Cooking the Ramen Noodles

1. In a separate pot, bring water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes.
2. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.

Assembling the Birria Ramen

1. In a large bowl, place a serving of the cooked ramen noodles at the bottom.
2. Using a ladle, pour the hot birria broth and shredded beef over the noodles, ensuring they are well-covered.
3. Top the ramen with chopped cilantro, diced onion, sliced radishes, and shredded cheese. The cheese will melt slightly from the heat of the broth, creating a deliciously gooey texture.


Conclusion:

In summary, this Birria Ramen with Beef recipe is an absolute must-try for anyone looking to elevate their culinary experience. The rich, savory flavors of the birria meld beautifully with the comforting noodles, creating a dish that is both satisfying and unique. Whether you’re enjoying it on a cozy night in or impressing guests at a dinner party, this fusion of traditional Mexican and Japanese cuisine is sure to be a hit. For serving suggestions, consider topping your bowl with fresh cilantro, diced onions, and a squeeze of lime for an extra burst of flavor. You can also experiment with variations by adding your favorite vegetables, such as bok choy or mushrooms, or even swapping out the beef for chicken or a plant-based protein for a different twist. I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how your Birria Ramen with Beef turns out and any creative adaptations you make along the way. So grab your ingredients, roll up your sleeves, and dive into this delicious culinary adventure! Happy cooking! Print

Birria Ramen with Beef: A Delicious Fusion of Flavors You Must Try
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• Author: yumrow
• Total Time: 210 minutes
• Yield: 4 servings 1x
Print Recipe
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Description
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Ingredients
Scale 1x2x3x
• 2 lbs beef chuck roast, cut into large chunks
• 1 lb beef shank
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 4 cups beef broth
• 2 cups water
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil
• 4 servings of ramen noodles
• 1 cup chopped cilantro
• 1 lime, cut into wedges
• 1 cup diced onion (for garnish)
• 1 cup sliced radishes (for garnish)
• 1 cup shredded cheese (like Oaxaca or mozzarella, for garnish)
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Instructions
1. Season the beef chunks with salt, black pepper, cumin, oregano, smoked paprika, and cinnamon, ensuring even coating.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the seasoned beef chunks and sear on all sides until browned, about 5-7 minutes. Avoid overcrowding; sear in batches if necessary.
3. Remove the browned beef from the pot and set aside.
4. In the same pot, add the quartered onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
5. Add the dried guajillo and ancho chiles, stirring to toast for about 1 minute.
6. Return the seared beef to the pot, along with bay leaves, beef broth, and water, ensuring the beef is submerged.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and add more water if needed.
8. Once the beef is tender, remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids.
9. In a blender, combine the strained broth with apple cider vinegar and a few pieces of cooked chiles (to taste). Blend until smooth.
10. Return the blended sauce to the pot and add the shredded beef back in. Stir to combine and simmer on low heat while preparing the ramen noodles.
11. In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions, usually about 3-4 minutes.
12. Drain the noodles and rinse under cold water to stop cooking. Set aside.
13. In a large bowl, place a serving of cooked ramen noodles at the bottom.
14. Ladle hot birria broth and shredded beef over the noodles, ensuring they are well-covered.
15. Top with chopped cilantro, diced onion, sliced radishes, and shredded cheese. The cheese will melt slightly from the heat of the broth.
Notes
• Adjust the spice level by adding more or fewer chiles based on your preference.
• For a richer flavor, let the broth simmer longer if time allows.
• This dish can be garnished with additional toppings like avocado or jalapeños for extra flavor.
• Prep Time: 30 minutes
• Cook Time: 180 minutes