Description
Birria Ramen is a delicious fusion dish that combines the rich, tender flavors of Mexican birria with the comforting, savory goodness of Japanese ramen. The slow-cooked beef is simmered in a spiced broth and served with ramen noodles, creating a unique and flavorful dish that’s both hearty and satisfying. Topped with fresh garnishes like cilantro, lime, and cheese, this dish offers the perfect blend of Mexican and Japanese flavors. Whether for a cozy dinner or a special occasion, Birria Ramen is sure to impress!
Ingredients
For the Birria:
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2 lbs beef chuck roast (or short ribs), cut into chunks
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3 dried guajillo chiles (seeds and stems removed)
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2 dried ancho chiles (seeds and stems removed)
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1 medium onion (quartered)
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4 cloves garlic (peeled)
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2 teaspoons cumin
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1 teaspoon oregano
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1/2 teaspoon cloves (optional)
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2 bay leaves
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4 cups beef broth
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Ramen:
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2 packs of ramen noodles (discard the seasoning packet)
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2 teaspoons soy sauce
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1 teaspoon sesame oil
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1 tablespoon miso paste (optional, for extra umami flavor)
For Topping:
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Fresh cilantro (chopped)
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Lime wedges
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Diced onion
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Sliced radishes
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Shredded cheese (like queso fresco or Monterey Jack)
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Sliced jalapeños (optional, for heat)
- Corn tortillas (for dipping or shredding into the soup)
Instructions
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Prepare the Birria:
Toast the guajillo and ancho chiles in a dry pan over medium heat for 2-3 minutes until fragrant. Once toasted, soak the chiles in hot water for about 10 minutes until softened.
Season beef chunks with salt, pepper, cumin, and oregano.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides (about 4-5 minutes). Remove the beef and set aside.
Add onion, garlic, and bay leaves to the pot and cook for 2-3 minutes.
Blend the soaked chiles with 1 cup of beef broth and apple cider vinegar until smooth, then add it to the pot.
Return the beef to the pot, add the remaining broth, and bring it to a simmer. Cover and cook on low heat for 2.5-3 hours, or until the beef is tender and shreddable. -
Prepare the Ramen Broth:
Cook the ramen noodles according to package instructions. Drain and set aside.
In a separate pot, combine cooked ramen noodles with 1-2 cups of the birria broth. Add soy sauce, sesame oil, and optional miso paste. Simmer gently. -
Assemble the Birria Ramen:
Remove the beef from the pot and shred using two forks. Discard the bay leaves.
Divide the ramen noodles into bowls. Pour the birria broth over the noodles, and top with shredded birria beef.
Garnish with cilantro, lime wedges, diced onion, radishes, shredded cheese, and sliced jalapeños (if desired). -
Serve:
Serve the Birria Ramen with a side of warm corn tortillas for dipping or shredding into the soup. Enjoy the comforting, rich flavors!
Notes
Vegetarian Version: Replace beef with mushrooms (cremini or portobello) or tofu for a vegetarian take on this dish. Simmer in the birria broth for a similar depth of flavor.Extra Spicy: Add more jalapeños or a splash of hot sauce to increase the heat in the broth.Slightly Sweet: Add a pinch of cinnamon or dried apricots to the birria broth for a hint of sweetness.Noodle Options: Use different noodles like udon, soba, or even rice noodles for a fun twist on the classic ramen base.
