This mouthwatering Birria Ramen fusion combines two beloved comfort foods into one unforgettable bowl. Taking just 30 minutes of prep and 3 hours of slow cooking, this rich and hearty dish delivers an impressive 50g of protein per serving.
The marriage of tender meat and aromatic broth creates a soul-warming meal that’s perfect for chilly evenings. With its perfect balance of nutrients and bold flavors, this recipe transforms ordinary ramen into an extraordinary dining experience.
Ingredient Section
- Dried Chiles: 8 guajillo, 3 pasilla, 2-3 arbol – form the flavor base
- Vegetables: 5 Roma tomatoes, 1 white onion, 1 head garlic, fresh ginger root – creates rich depth
- Spices: Black peppercorns, cumin seeds, oregano, thyme, coriander seeds, Mexican cinnamon stick, bay leaves – brings authentic flavor
- Meat: 3 lb beef chuck roast, 4 bone-in beef short ribs – ensures tender, flavorful result
- Liquids: Apple cider vinegar, beef broth, water – creates perfect broth consistency
- Noodles: 8 packets instant ramen (discard seasoning) – ideal for soaking up flavors
- Garnishes: Chopped white onion, fresh cilantro, lime wedges – adds fresh finish
Instructions Section
- Prepare Chiles: Clean and remove seeds from dried chiles – handle with care, wearing gloves recommended
- Create Base: Sauté tomatoes, onion, garlic, chiles, and spices until fragrant
- Make Broth: Add liquids, blend mixture until smooth, strain for silky consistency
- Cook Meat: Simmer beef in broth for 2½ hours until perfectly tender
- Final Assembly: Cook ramen noodles separately, combine with hot broth and shredded meat
- Garnish: Top with fresh cilantro, diced onion, and a bright squeeze of lime
This recipe would benefit most from sections on cooking techniques (due to the complex sauce-making process), variations (due to the fusion nature of the dish), and serving suggestions (due to the customizable toppings). Storage tips would be helpful given the large batch size.
Cooking Techniques
Making birria is like creating magic in your kitchen! The key to amazing flavor is taking your time with the chile sauce. When you’re cleaning the dried chiles, don’t worry if a few seeds stay behind – they’ll add a nice kick.
Toast your whole spices in a dry pan for about 30 seconds before adding them to really wake up their flavors. When blending the sauce, work in batches if needed, and let the blender run for at least a minute to get that silky-smooth texture.
Make It Your Own
Want to switch things up? Try using pork shoulder instead of beef – it works beautifully! If you can’t find guajillo chiles, ancho chiles make a tasty substitute. Not a fan of ramen? This birria is just as good with rice noodles or regular wheat noodles. For a lighter version, skip the noodles and serve it as a soup with extra lime and cilantro.
Serving Suggestions
Set up a fun topping bar! Besides the cilantro, onion, and lime, try adding sliced radishes for crunch, diced avocado for creaminess, or a sprinkle of crumbled queso fresco. A side of warm corn tortillas lets guests make impromptu tacos with the meat. Hot sauce fans can add their favorite sauce for extra heat.
Storage Tips
This recipe makes plenty of leftovers! Store the meat and broth separately from the noodles. The meat and broth will stay fresh in the fridge for 4-5 days, and they actually taste even better the next day. For longer storage, freeze the meat and broth for up to 3 months.
Always cook fresh noodles when you’re ready to serve. To reheat, warm the broth gently on the stove and add the meat during the last few minutes.
Birria Ramen
Equipment
- Large stock pot
- Blender
- Fine mesh strainer
- Scissors
Ingredients
Chile and Spices
- 8 dried guajillo chile peppers
- 3 dried pasilla chile peppers
- 2-3 dried arbol chile peppers
Main Ingredients
- 5 Roma tomatoes quartered (about 1.5lb)
- 3 lb beef chuck roast cut into large chunks
- 4 bone-in beef short ribs
- 8 packets dry instant ramen noodles seasoning discarded
Instructions
- Prepare Dried Chiles: Wearing gloves if desired, rinse the chiles and use scissors to open them and remove the stem and seeds.
- Make Sauce: Add tomatoes and onion to a very large stock pot (6+qt) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often.
- Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
