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Birria Ramen

Birria ramen - Tasty
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A comforting fusion of slow-cooked Mexican birria and savory Japanese ramen, perfect for a hearty meal.

Ingredients

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  • 2 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 white onion, quartered
  • 4 cloves garlic, smashed
  • 2 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1/2 tsp black peppercorns
  • 1/4 tsp cloves
  • 1 bay leaf
  • 6 cups beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • 1 lb ramen noodles
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped white onion
  • Lime wedges for serving
  • Optional: Sliced jalapeños for heat

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef chuck roast generously with salt and pepper.
  3. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned. Remove beef and set aside.
  4. Add the quartered onion and smashed garlic to the pot and cook until softened, about 5 minutes.
  5. Add the guajillo and ancho chilies, cumin seeds, oregano, peppercorns, cloves, and bay leaf to the pot. Toast for 1-2 minutes until fragrant.
  6. Return the beef to the pot. Pour in the beef broth, soy sauce, and Worcestershire sauce. The liquid should mostly cover the beef.
  7. Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.
  8. Braise for 3-4 hours, or until the beef is fork-tender.
  9. Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the broth.
  10. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with salt to taste.
  11. Cook the ramen noodles according to package directions. Drain well.
  12. To serve, divide the cooked ramen noodles among bowls. Ladle the hot birria broth over the noodles.
  13. Top with shredded birria beef, chopped cilantro, chopped white onion, and sliced jalapeños if desired. Serve immediately with lime wedges.

Notes

  • For a spicier broth, add a dried árbol chili or a pinch of cayenne pepper when toasting the dried chilies.
  • You can make the birria ahead of time; it refrigerates well for up to 3 days.
  • If you don’t have a Dutch oven, you can sear the beef and sauté the aromatics in a skillet, then transfer everything to a baking dish, cover tightly with foil, and bake.

Nutrition

Find it online: https://www.unfoldrecipes.com/birria-ramen-comfort-hug/