Birria Ramen
Elevate your ramen game with Birria Ramen, a bold fusion of Mexican flavors and comforting noodle soup. This recipe combines tender, slow-cooked beef chuck roast infused with the smoky, complex spices of dried guajillo, ancho, and pasilla chiles, blended into a rich, aromatic broth. The flavorful birria broth is the star, perfectly complementing the chewy instant ramen noodles and finished with vibrant toppings like fresh cilantro, radishes, creamy queso fresco, and zesty lime wedges. With its tantalizing mix of savory spice and umami, Birria Ramen is a true crowd-pleaser that's perfect for cozy dinners or special gatherings. Key features include 4-hour oven-braised beef, authentic Mexican spices, and customizable toppings, ensuring a heartwarming dish packed with flavor in every bite. Perfect for lovers of fusion cuisine, Birria Ramen is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Beef Chuck Roast
- 4 pieces Dried Guajillo Chiles
- 2 pieces Dried Ancho Chiles
- 2 pieces Dried Pasilla Chiles
- 1 large White Onion
- 5 pieces Garlic Cloves
- 2 pieces Bay Leaves
- 2 teaspoons Ground Cumin
- 2 teaspoons Dried Oregano
- 4 pieces Whole Cloves
- 1 teaspoon Black Peppercorns
- 4 cups Chicken Broth
- 2 tablespoons Soy Sauce
- 2 teaspoons Salt
- 3 packs Instant Ramen Noodles
- 0.5 cup Fresh Cilantro
- 2 pieces Lime
- 3 slices Radishes
- 0.5 cup Queso Fresco
Instructions
Start by preparing the chiles: remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Toast them lightly in a dry skillet over medium heat for 2-3 minutes, being careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
Meanwhile, chop the onion and peel the garlic cloves. Set aside.
Preheat your oven to 325°F (160°C).
Season the beef chuck roast with salt. In a large ovenproof pot or Dutch oven, heat some oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
In the same pot, sauté the onions until translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
Drain the soaked chiles and place them in a blender with half of the sautéed onions, garlic, cumin, oregano, cloves, black peppercorns, soy sauce, and 1 cup of the chicken broth. Blend until smooth.
Pour the blended sauce back into the pot with the remaining sautéed onions and garlic. Add the rest of the chicken broth, bay leaves, and more salt to taste.
Return the seared beef to the pot, ensuring it's submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Bake for 3.5 to 4 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it using two forks. Set aside. Strain the broth to remove solids, returning the smooth liquid back to the pot.
Bring the broth to a simmer on the stove. Add the instant ramen noodles and cook according to package instructions.
Once the noodles are cooked, divide them among bowls and top with the shredded beef.
Garnish with chopped cilantro, sliced radishes, crumbled queso fresco, and lime wedges.
Serve hot and enjoy your Birria Ramen.
Nutrition Facts
Calories |
4076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 14583 mg | 634% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 23.2 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 5879 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
