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


  • Author: yumrow
  • Total Time: 210 minutes
  • Yield: 4 servings 1x

Description

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Ingredients

Scale
  • 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)

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