Low Sodium Birria Ramen
Indulge in the rich and savory flavors of Mexican-inspired comfort food with this *Low Sodium Birria Ramen*—a lighter twist on the traditional birria ramen. This recipe combines tender, slow-cooked beef simmered in a fragrant blend of toasted guajillo and ancho chilies, garlic, and warming spices like cinnamon and oregano, all steeped in a robust, low-sodium beef broth. Served over springy, unseasoned ramen noodles and topped with vibrant garnishes like fresh cilantro, crunchy radishes, and a squeeze of lime, this dish delivers bold flavor without the excess salt. Perfect for a cozy meal, it’s a tantalizing fusion of slow-cooked mastery and slurp-worthy ramen goodness that’s hearty, wholesome, and utterly satisfying.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 units dried guajillo chilies
- 2 units dried ancho chilies
- 1 large onion
- 6 units garlic cloves
- 3 units bay leaves
- 1 unit cinnamon stick
- 3 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 4 cups beef broth, low sodium
- 8 ounces unseasoned instant ramen noodles
- 0.5 cup fresh cilantro, chopped
- 4 units radishes, thinly sliced
- 2 units lime wedges
Instructions
Preheat oven to 300°F (150°C).
Cut the beef chuck roast into large chunks and set aside.
In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes until fragrant. Do not burn them.
Remove stems and seeds from the chilies, and soak them in hot water for 15 minutes to soften.
Meanwhile, in a Dutch oven, add the beef chunks and brown them on all sides over medium-high heat. Once browned, remove them from the pot and set aside.
Add the large onion, cut into quarters, and whole garlic cloves, peeled, to the pot, using the rendered fat to sauté until lightly caramelized.
Transfer the softened chilies, sautéed onion, and garlic to a blender. Add apple cider vinegar, ground cumin, dried oregano, and black pepper. Blend until smooth to form a paste.
Return the beef to the Dutch oven, pour the chili paste over, and add the low sodium beef broth, bay leaves, and cinnamon stick.
Cover the pot and transfer to the preheated oven. Slow-cook for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
Remove the beef from the broth and shred with forks. Strain the broth to remove solids and return to the Dutch oven.
In a separate large pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the ramen noodles among bowls. Top with a generous portion of shredded beef and ladle hot birria broth over.
Garnish with chopped cilantro and thinly sliced radishes. Serve with lime wedges on the side.
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 17.9 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 5560 mg | 118% | |
*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.
