Name: Savory Birria Ramen with Tender Beef and Rich Broth
Prep time: 20 min
Cook time: PT-485559H2M42S
Total time: 3 h
Cuisine: Fusion
Ingredients: 2 lbs beef chuck roast, cut into chunks; 4 cups beef broth; 2 dried guajillo chiles; 2 dried ancho chiles; 1 dried pasilla chile; 1 onion, quartered; 4 cloves garlic; 1 cinnamon stick; 3 whole cloves; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 tablespoon apple cider vinegar; 1 tablespoon soy sauce; Salt and pepper to taste; 4 cups ramen noodles; 2 tablespoons vegetable oil; 1/4 cup cilantro, chopped; 1 lime, cut into wedges; 1/2 cup onion, finely diced; 1/2 cup radishes, thinly sliced; 1/2 cup jalapeño, sliced; 1/4 cup queso fresco, crumbled; 2 tablespoons lime juice

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I find this dish to be a bold and comforting fusion of Mexican and Japanese cuisines. It combines tender, slow-braised beef in a rich, spiced consommé with springy ramen noodles. The broth is infused with dried chiles, warm spices, and aromatics, creating a deeply flavorful base. Topped with fresh garnishes like cilantro, lime, and queso fresco, this ramen is a vibrant and satisfying meal that brings together the best of both culinary worlds.

Why I Love This Recipe

I love this recipe because it marries the deep, smoky flavors of traditional birria with the comforting texture of ramen noodles. The slow-cooked beef becomes incredibly tender, absorbing the complex spices of the broth. The combination of guajillo, ancho, and pasilla chiles adds a rich depth, while the fresh toppings provide a bright contrast. It's a hearty, soul-warming dish that's perfect for impressing guests or indulging in a cozy night in.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs beef chuck roast, cut into chunks
4 cups beef broth
2 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 onion, quartered
4 cloves garlic
1 cinnamon stick
3 whole cloves
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
Salt and pepper to taste
4 cups ramen noodles
2 tablespoons vegetable oil
¼ cup cilantro, chopped
1 lime, cut into wedges
½ cup onion, finely diced
½ cup radishes, thinly sliced
½ cup jalapeño, sliced
¼ cup queso fresco, crumbled
2 tablespoons lime juice

Directions

In a large pot, combine the beef, beef broth, guajillo, ancho, and pasilla chiles, onion, garlic, cinnamon stick, cloves, cumin, oregano, apple cider vinegar, and soy sauce. Bring to a boil, then reduce to a simmer. Let it cook for 2-3 hours until the beef is tender and easily shreds.
Remove the beef from the pot, shred it with two forks, and set aside.
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a pan over medium heat and sauté the shredded beef for 3-4 minutes until slightly crispy.
To assemble, divide the noodles into bowls. Pour the birria broth over the noodles and top with the sautéed beef. Garnish with cilantro, lime wedges, diced onion, radishes, jalapeños, and crumbled queso fresco. Drizzle with lime juice.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 2-3 hours
Total Time: 2.5-3 hours

Variations

Protein Swap: I sometimes use lamb or goat instead of beef for a different flavor profile.
Spice Level: To adjust the heat, I add more or fewer chiles, or include a dried arbol chile for extra spice.
Noodle Choice: While I typically use ramen noodles, udon or rice noodles also work well.
Toppings: I like to experiment with toppings like soft-boiled eggs, pickled onions, or shredded cabbage for added texture and flavor.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat the broth and beef together on the stovetop over medium heat until warmed through. I cook fresh noodles separately to maintain their texture before combining them with the reheated broth and beef.

FAQs

What is birria?

Birria is a traditional Mexican stew originating from Jalisco, typically made with goat or beef, marinated in a blend of chiles and spices, and slow-cooked until tender.

Can I make this recipe in a slow cooker?

Yes, I often prepare the birria in a slow cooker by combining all the ingredients and cooking on low for 6-8 hours until the beef is tender.

What type of ramen noodles should I use?

I usually use standard dried ramen noodles, discarding the seasoning packet. Fresh ramen noodles are also a great option if available.

How can I make this dish less spicy?

To reduce the heat, I remove the seeds from the chiles before cooking and use fewer chiles overall.

Can I freeze the birria for later use?

Yes, I freeze the cooked beef and broth in separate containers for up to 3 months. I thaw them in the refrigerator overnight before reheating.

Conclusion

This Savory Birria Ramen is a delightful fusion of rich Mexican flavors and comforting Japanese noodles. I find it to be a satisfying and versatile dish that's perfect for both special occasions and everyday meals. The tender beef, flavorful broth, and customizable toppings make it a favorite in my kitchen. I hope you enjoy making and savoring this dish as much as I do.

Savory Birria Ramen with Tender Beef and Rich Broth

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Author: Sue
Prep Time: 20 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Fusion
Diet: Halal

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Description

A bold fusion of Mexican and Japanese cuisines featuring slow-braised birria beef in a richly spiced consommé, served with ramen noodles and vibrant garnishes.

Instructions

In a large pot, combine beef, broth, chiles, onion, garlic, cinnamon stick, cloves, cumin, oregano, vinegar, and soy sauce. Bring to a boil, then simmer for 2-3 hours until beef is tender.
Remove beef, shred with forks, and set aside.
Cook ramen noodles per package instructions; drain and set aside.
Heat oil in a pan, sauté shredded beef for 3-4 minutes until slightly crispy.
Divide noodles into bowls, pour broth over them, and top with beef. Garnish with cilantro, lime wedges, diced onion, radishes, jalapeños, queso fresco, and a drizzle of lime juice.