Description
Bold Birria Ramen Mash-Up combines rich, tender beef birria with comforting ramen noodles, creating a flavorful Mexican-Asian fusion dish perfect for adventurous eaters seeking a spicy, hearty meal.
Ingredients
Scale
For the Birria:
- 2 tablespoons oil
- 2 pounds beef chuck roast or short ribs
- Salt and pepper to taste
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small onion, quartered
- 4 cloves garlic
- 2 Roma tomatoes, halved
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 4 cups beef broth
- 2 cups water
For the Ramen:
- 4 packs instant ramen (discard flavor packets)
- 1 tablespoon soy sauce (optional)
- 1 tablespoon rice vinegar (optional)
- Soft-boiled eggs
- Sliced green onions
- Lime wedges
- Chopped cilantro for garnish
Instructions
- Season and Sear Beef: Season the beef with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until deeply browned, about 8–10 minutes total, then remove and set aside.
- Toast and Simmer Chiles and Aromatics: In the same pot, lightly toast the dried guajillo and ancho chiles for 1–2 minutes until fragrant, being careful not to burn. Add quartered onion, garlic cloves, halved Roma tomatoes, cinnamon stick, and bay leaves. Stir in cumin, oregano, smoked paprika, beef broth, and water. Bring to a boil, then reduce heat and let simmer uncovered for 15 minutes to develop the flavors.
- Blend Broth and Cook Beef: Remove the cinnamon stick and bay leaves. Using an immersion blender or regular blender, blend the broth mixture until smooth. Return the smooth broth to the pot and add the seared beef back in. Cover partially and simmer gently for 2 to 3 hours until the meat is fork-tender and falls apart easily.
- Shred Beef and Prepare Ramen: Remove beef from broth and shred using two forks. Cook ramen noodles according to package instructions, discarding seasoning packets. Drain noodles and divide among four serving bowls.
- Assemble and Garnish: Ladle hot birria broth and shredded beef over the noodles. Optional: add a dash of soy sauce or rice vinegar for extra flavor. Top with soft-boiled eggs, sliced green onions, chopped cilantro, and a squeeze of fresh lime juice.
Notes
- For richer flavor, pan-fry the shredded beef in a hot skillet before adding back to the broth.
- To increase spiciness, add a dried chile de árbol to the broth while simmering or drizzle sriracha over the finished bowl.
- This dish stores well; keep broth and noodles separate for best reheating results.
- Use fresh herbs and lime wedges to brighten and balance the rich flavors at serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 670
- Sugar: 4g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 145mg
