Whole30 Birria Ramen
Transform your cozy dinner routine with this Whole30 Birria Ramen, a soulful and health-conscious twist on the traditional Mexican-Japanese fusion. This one-pot wonder combines tender, braised beef chuck roast simmered in a robust blend of dried guajillo and ancho chilies, aromatic spices, and apple cider vinegar for an irresistible depth of flavor. Instead of traditional ramen noodles, this recipe features light and nutrient-packed zucchini noodles, making it Whole30-compliant and gluten-free. Topped with fresh cilantro, crisp radishes, and a zesty squeeze of lime, each bowl delivers a perfect harmony of hearty and fresh flavors. Whether you’re following Whole30 or just craving an elevated, nourishing comfort food, this Birria Ramen is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 6 units dried guajillo chilies
- 2 units dried ancho chilies
- 1 medium yellow onion, chopped
- 4 units garlic cloves, peeled
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 6 cups beef broth
- 1 medium carrot, julienned
- 2 medium zucchini, spiralized
- 0.5 cup fresh cilantro, chopped
- 4 units radishes, thinly sliced
- 2 units lime, cut into wedges
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Start by preheating your oven to 300°F (150°C).
Heat a large skillet over medium heat and add the olive oil. Sear the beef chuck roast on all sides until brown, about 8 minutes in total. Remove the beef and set it aside.
Soak the guajillo and ancho chilies in hot water for 15 minutes until soft. Drain and remove the stems and seeds.
Place the soaked chilies, chopped onions, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, sea salt, and black pepper in a blender. Add 1 cup of beef broth and blend until smooth.
In a large Dutch oven or oven-safe pot, combine the beef chuck roast and the blended sauce. Pour the remaining 5 cups of beef broth over the beef.
Cover the pot and place it in the preheated oven. Braise for about 3 hours, or until the beef is tender and shreds easily with a fork.
Remove the beef to a cutting board and shred with two forks. Return the shredded beef to the pot with the broth.
Before serving, bring the pot to a gentle boil on the stovetop. Add the julienned carrot and cook for 2 minutes.
Add the spiralized zucchini noodles to the pot and cook for an additional 2-3 minutes until soft but not mushy.
Divide the birria ramen into bowls and garnish with fresh cilantro, radish slices, and a squeeze of lime juice. Serve hot.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8425 mg | 366% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 26.6 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 6914 mg | 147% | |
*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.
