Birria Ramen
50% authentic · Fusion
A creative fusion dish combining the rich, savory flavors of birria consommé and tender shredded beef with the comforting elements of ramen noodles.
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Ingredients
- Beef chuck roast2 lbs
- Dried Guajillo chilies4
- Dried Ancho chilies2
- White onion1/2
- Garlic cloves4
- Tomatoes1
- Apple cider vinegar2 tbsp
- Mexican oregano1 tsp
- Cumin seeds1/2 tsp
- Cloves2
- Cinnamon stick1/2 inch
- Bay leaves1
- Beef broth6 cups
- Ramen noodles4 servings
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- Scallionsfor garnish
- Lime wedgesfor garnish
- Soft-boiled eggs4
Steps
- 1
Toast dried chilies, remove stems and seeds. Rehydrate chilies in hot water.
- 2
Roast onion, garlic, and tomato until charred. Peel onion and garlic.
- 3
Blend rehydrated chilies, roasted vegetables, vinegar, oregano, cumin, cloves, cinnamon, bay leaves, salt, and pepper into a smooth paste.
- 4
Sear beef chuck roast in a pot or Dutch oven. Add chili paste and stir to coat.
- 5
Pour in beef broth. Bring to a simmer, cover, and cook for 2-3 hours until beef is tender.
- 6
Remove beef, shred it. Strain the consommé.
- 7
Cook ramen noodles according to package directions.
- 8
Assemble bowls: place cooked ramen noodles in bowls, ladle hot birria consommé over them. Top with shredded beef.
- 9
Garnish with chopped cilantro, scallions, a soft-boiled egg, and a lime wedge.
