Heart-Healthy Birria Ramen
Experience a bold fusion of flavors with our Heart-Healthy Birria Ramen—a nutritious twist on two classic dishes! This recipe combines tender, slow-cooked lean beef chuck roast with the vibrant, smoky allure of guajillo and ancho chiles, all simmered to perfection in a low-sodium broth infused with cumin, oregano, and a touch of cinnamon. Served over wholesome whole-grain ramen noodles and topped with fresh garnishes like radishes, cilantro, avocado slices, and zesty lime wedges, this dish is as nourishing as it is flavorful. Perfect for cozy meals that don’t compromise on heart-healthy benefits, this birria ramen is a deliciously satisfying way to enjoy restaurant-quality fusion cuisine right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean beef chuck roast
- 2 tablespoons Extra virgin olive oil
- 1 large Onion, chopped
- 4 Garlic cloves, minced
- 3 Dried guajillo chiles, seeds removed
- 2 Dried ancho chiles, seeds removed
- 2 cups Diced tomatoes, no salt added
- 4 cups Low-sodium beef broth
- 1 Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 Cinnamon stick
- 10 ounces Ramen noodles, whole grain
- 3 Radishes, thinly sliced
- 0.5 cup Cilantro, chopped
- 2 Lime, cut into wedges
- 1 Avocado, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Season the lean beef chuck roast with a small amount of salt and pepper, then sear on all sides until browned, approximately 4 minutes per side. Remove the beef and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion for about 5 minutes until translucent. Add minced garlic and cook for an additional 1 minute.
In a saucepan, toast the dried guajillo and ancho chiles for about 2 minutes until lightly browned, being careful not to burn them. Remove from heat and soak them in hot water for 10 minutes until softened.
Drain the soaked chiles and transfer to a blender along with the sautéed onion, garlic, diced tomatoes, and 1 cup of low-sodium beef broth. Blend until smooth.
In a large pot, combine the blended chile mixture, seared beef, remaining beef broth, bay leaf, cumin, oregano, and cinnamon stick. Bring to a simmer and cook on low heat covered for 2.5 hours, until the beef is tender and easily shreds with a fork.
While the birria is cooking, prepare the whole grain ramen noodles according to the package instructions. Drain and set aside.
Once the beef is tender, remove the bay leaf and cinnamon stick, then shred the beef using two forks.
To serve, divide the ramen noodles among bowls. Top with shredded beef and ladle the birria broth over the noodles.
Garnish with thinly sliced radishes, chopped cilantro, avocado slices, and lime wedges. Serve hot and enjoy!
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 44.7 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6072 mg | 129% | |
*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.
