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.
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
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.
Notes
- Use fresh ramen noodles for better texture if available.
- Adjust chili quantity to control spice level.
- Leftover broth and beef freeze well for future meals.
- Try topping with a soft-boiled egg for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
