Gluten-Free Birria Ramen
Transform your favorite comfort food into a flavor-packed masterpiece with this Gluten-Free Birria Ramen recipe! Tender, slow-simmered beef chuck roast is bathed in a rich, aromatic chile-based broth made from guajillo, ancho, and pasilla chiles, combined with warming spices like cinnamon and ginger for a deeply satisfying depth of flavor. Gluten-free soy sauce and ramen noodles ensure this dish accommodates dietary needs without sacrificing taste. Top it off with fresh cilantro and a bright squeeze of lime for a perfectly balanced finish. Whether you're craving bold Mexican-inspired birria or silky Japanese ramen, this recipe delivers an unforgettable fusion in every bowl—ideal for cozy nights or sharing with loved ones.
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Recipe Information
Ingredients
- 2.5 pounds Beef chuck roast
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 2 whole Dried pasilla chiles
- 1 large White onion
- 5 whole Garlic cloves
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cinnamon
- 3 whole Bay leaves
- 2 tablespoons Gluten-free soy sauce
- 4 cups Chicken broth
- 4 cups Water
- 12 ounces Gluten-free ramen noodles
- 0.25 cup Fresh cilantro
- 4 pieces Lime wedges
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat, pressing them down for about 30 seconds on each side until they become fragrant. Transfer to a bowl and cover with hot water to soften for about 15 minutes.
Meanwhile, season the beef chuck roast generously with salt and pepper. Heat a large pot over medium-high heat and sear the beef on all sides until lightly browned, about 4-5 minutes per side. Remove the beef and set aside.
To the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and sauté for another 1 minute.
Drain the softened chiles and place them in a blender along with the apple cider vinegar, cumin, oregano, ginger, cinnamon, and 1 cup of the chicken broth. Blend until smooth.
Return the beef to the pot, pour the blended chile sauce over it, and add the remaining chicken broth, water, bay leaves, and gluten-free soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours or until the beef is tender and shreds easily.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and adjust seasoning with more salt and pepper to taste.
In a separate pot, cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
To serve, place a portion of cooked ramen noodles into a bowl. Ladle the birria stew over the noodles, making sure to include plenty of beef.
Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately and enjoy your gluten-free Birria Ramen!
Nutrition Facts
Calories |
3988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 9928 mg | 432% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 18.5 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 49.2 mg | 273% | |
| Potassium | 6347 mg | 135% | |
*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.
