Low Fat Birria Ramen
Indulge in the rich, bold flavors of *Low Fat Birria Ramen*, a lighter twist on the traditional Mexican-inspired Birria Ramen dish. This recipe features tender shredded lean beef chuck slow-cooked in a smoky, aromatic chile broth made from roasted tomatoes, garlic, guajillo, and pasilla chiles. By using low-fat ramen noodles and a spice-forward seasoning blend of cumin, oregano, and bay leaves, it delivers all the comforting depth you crave without the extra calories. Garnish each bowl with fresh cilantro, crunchy radishes, sliced green onions, and a spritz of zesty lime for a vibrant finish. Perfect for a hearty, soul-warming meal, this nourishing ramen is a must-try for those seeking a healthier take on fusion cuisine.
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Recipe Information
Ingredients
- 1.5 pounds Lean beef chuck
- 2 units Medium onions
- 3 units Large tomatoes
- 5 units Dried guajillo chiles
- 2 units Dried pasilla chiles
- 4 units Garlic cloves
- 2 units Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 cups Low sodium beef broth
- 0.5 cup Fresh cilantro
- 1 unit Lime
- 4 packages Low-fat ramen noodles
- 1 cup Radishes (sliced)
- 0.5 cup Green onions (sliced)
Instructions
Preheat the oven to 350°F (175°C).
Slice the onions and tomatoes in half. Place them on a baking sheet along with the garlic cloves (skins on) and toast them in the oven for 20 minutes. This will bring out their flavors.
Meanwhile, remove stems and seeds from the guajillo and pasilla chiles.
Heat a skillet over medium heat, add the chiles, and lightly toast them for about 2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
Once the onions, tomatoes, and garlic are roasted, peel the garlic and transfer everything to a blender.
Add the soaked chiles, ground cumin, dried oregano, salt, and black pepper to the blender and blend until smooth, adding a bit of the soaking water if needed for consistency.
Cut the lean beef chuck into large chunks and place them in a slow cooker.
Pour the blended chile mixture over the beef. Add bay leaves and low sodium beef broth.
Cook on low for about 3 hours or until the beef is tender and shreds easily. Adjust seasoning with additional salt and pepper to taste.
Near the end of cooking, prepare the low-fat ramen noodles according to the package instructions, omitting any seasoning packets.
Remove the bay leaves from the slow cooker, shred the beef with two forks, and mix it well with the broth.
Serve the birria by placing a portion of the cooked ramen noodles in each bowl, ladle the beef birria and broth over the top.
Garnish with fresh cilantro, sliced radishes, and green onions. Add a squeeze of lime to each bowl before serving.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 9580 mg | 417% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 38.4 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 7689 mg | 164% | |
*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.
