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Birria Ramen

A delightful fusion dish that combines the rich flavors of traditional Mexican birria with the comforting goodness of ramen, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Chuck Roast Beef Opt for a well-marbled cut for juiciness and flavor.
  • 6 pieces guajillo chiles De-seeded for a mild, sweet heat.
  • 3 pieces ancho chiles De-seeded to contribute a deep and rich flavor.
  • 2-8 pieces Chiles de arbol Use 2-3 for mild and up to 8 for spicy.
  • 1 large white onion Cut into large chunks for sweetness.
  • 8 cloves garlic Minced for that aromatic warmth.
  • 3 pieces large tomatoes Chopped to enhance the broth's body and sweetness.
  • 3 cups beef broth To create a rich, hearty base.
  • 1 cube bouillon Enhances flavors; can be beef or chicken.
  • 1 tbsp salt Adjust to taste for seasoning.
  • 2 tsps pepper A touch to enhance the overall flavor.
  • 1 tsp ground ginger Adds a warming touch.
  • 2 tsps cumin For an earthy note.
  • 1 tsp garlic powder Intensifies the garlic flavor.
  • 2 tsps oregano A classic herb for depth.
  • 1 tsp ground cinnamon Incredibly aromatic and warming.
  • 5-6 pieces bay leaves Infuse a delicate flavor.
  • 1 handful peppercorns Adds gentle spiciness.
  • 1 stick cinnamon Enhances sweetness and warmth.
  • 1/2 large red onion Finely chopped for garnish.
  • 1 bunch cilantro Brightens up the dish with freshness.
  • to taste amount Oaxaca cheese Melts beautifully; can substitute with any well-melting cheese.

Method
 

Preparation
  1. Season your chuck roast with salt and pepper, ensuring every side is flavorful.
  2. Heat a large pot with oil over medium-high heat and sear the chuck roast for about 2-3 minutes on all sides until it develops a brown crust.
  3. In the same pot, add chopped tomatoes, minced garlic, and large onion chunks. Sauté for 2-3 minutes.
  4. Add the remaining spices (ground ginger, cumin, garlic powder, oregano, ground cinnamon, bay leaves, and peppercorns) and stir to coat.
  5. Add the seared beef back into the pot along with the beef broth, water, and de-seeded chiles. Cover and reduce heat to medium-low to simmer for about 1 hour.
  6. After an hour, blend the softened vegetables and chiles with the bouillon cube until smooth, then return to the pot.
  7. Continue to simmer on low heat for an additional 2-3 hours, allowing the beef to become tender.
  8. Once the meat is tender, shred it using two forks and return it to the pot.
  9. In a separate pot, pour in 2 cups of birria (including meat) for every pack of ramen. Bring to a boil and add ramen noodles, cooking according to package instructions.
  10. Ladle the ramen into bowls and top with chopped red onion, cilantro, and melted Oaxaca cheese.

Notes

For an extra depth of flavor, consider marinating the beef overnight with homemade taco seasoning. Adjust heat by varying the number of chiles de arbol. For a quicker version, use pre-cooked beef or leftover birria.