Description
A comforting bowl of birria ramen that blends rich Mexican flavors with Japanese noodles.
Ingredients
Scale
- 2 lbs beef chuck
- 4 cups beef broth
- 1 cup water
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Ramen noodles
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Combine ingredients: In a large pot, combine the beef chuck, beef broth, and water. Bring this mixture to a simmer, letting the flavors begin to meld together.
- Toast peppers: Heat a dry skillet over medium heat. Toast the guajillo and ancho peppers until fragrant, about 2-3 minutes.
- Blend peppered paste: Remove the stems and seeds from the toasted peppers. Add them to a blender with the chopped onion, minced garlic, cumin, and oregano. Blend until smooth.
- Stir it all together: Pour the blended mixture into the pot with the beef, stirring everything to combine. Season with salt and pepper.
- Simmer for perfection: Cover and let it simmer on low heat for about 120 minutes, until the beef is tender.
- Shred the beef: Remove the beef from the pot and shred it using forks, then return to the broth.
- Prepare the ramen: Cook your ramen noodles according to package instructions until al dente.
- Assemble your ramen bowls: Serve the ramen in bowls, ladling the broth over the noodles and topping with shredded beef, cilantro, and lime wedges.
Notes
You can prepare the birria broth a day in advance. Adjust spice levels as desired with different peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg