Paleo Birria Ramen
Dive into a bowl of soul-warming comfort with this Paleo Birria Ramen—a fusion of bold Mexican flavors and health-conscious ingredients. This recipe pairs tender, slow-cooked beef in a rich, smoky broth made with dried guajillo, ancho, and chipotle chiles, aromatic spices, and fresh cilantro, with a paleo twist by swapping traditional noodles for zucchini spirals. Perfect for gluten-free and low-carb meal plans, this nourishing dish delivers an explosion of flavor in every bite and takes your weeknight dinner to gourmet levels. Garnish with a squeeze of lime and a sprinkle of cilantro for the ultimate finishing touch to this hearty and wholesome masterpiece.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 piece dried chipotle chiles
- 1 large onion
- 6 pieces garlic cloves
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 medium fresh zucchini
- 0.5 cup fresh cilantro
- 1 whole lime
Instructions
Prepare the dried chiles by removing stems and seeds. Place them in a bowl and cover with hot water. Soak for 20 minutes until softened.
Meanwhile, cut the beef chuck roast into large chunks. Season with 1 teaspoon salt and black pepper.
Peel and quarter the onion. Peel the garlic cloves and set aside.
Once chiles are softened, blend them with the soaked water, onion, garlic, cinnamon stick, cumin, smoked paprika, oregano, apple cider vinegar, and 1 cup of beef broth to create a smooth marinade.
Place the beef chunks into a large pot or slow cooker. Pour the marinade over the beef, ensuring it is well-coated.
Add the remaining beef broth, bay leaves, and 1 teaspoon of salt to the pot.
Cook on low heat for 5 hours, or until the beef is tender and can be easily shredded. If using a slow cooker, set on low for 8 hours.
While the beef cooks, spiralize the zucchini to create zucchini noodles and set them aside.
Once the beef is tender, remove from the pot and shred using two forks. Return the shredded beef to the pot.
To serve, place zucchini noodles in serving bowls. Ladle the hot birria broth with beef over the noodles.
Garnish with fresh cilantro and a squeeze of lime before serving.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1626 mg | 35% | |
*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.
