Mexican · Dinner · Easy
Birria Ramen
0.0 (0 ratings)- Total
- 3 hr 50 min
- Prep
- 30 min
- Serves
- 6
- Calories
- 610
Chile-braised beef and springy ramen noodles meet in a deep red broth, brightened with lime, raw onion and cilantro.
Long, gentle braising gives Birria Ramen its rich broth and pull-apart beef. Dried guajillo and ancho chiles supply fruitiness and color while a small amount of cinnamon rounds out the sauce without making it sweet.
Use chuck roast with visible marbling and cook the noodles separately. That keeps the broth clear of excess starch and lets you save extra beef without soggy noodles.
Method
Cover the guajillo and ancho chiles with boiling water and soak for until flexible, then drain. Blend with the roughly chopped onion, garlic, canned tomatoes and 2 cups beef broth until smooth.
Heat the vegetable oil in a Dutch oven over medium-high heat. Season the beef chuck roast pieces with salt and brown in two batches for each. Return all beef to the pot.
Pour in the chile mixture, remaining broth, apple cider vinegar, cumin, oregano and cinnamon. Bring to a simmer over medium heat for , then cover and reduce to low.
Braise at a gentle simmer for , turning the beef occasionally, until it pulls apart easily with a fork and is about 200°F internally. Rest for , then skim excess fat and shred the beef into the broth.
Bring a separate pot of water to a boil. Cook the ramen noodles for , or the package time, until springy and tender; drain and divide among bowls.
Ladle beef and broth over the noodles. Finish with the diced raw onion, cilantro and lime wedges.
Forkue tips
- Strain the blended chile sauce through a sieve before adding it if your blender leaves tough pieces of chile skin.
Storing and reheating
Refrigerate beef and broth for 3 days or freeze for 3 months. Reheat at a gentle simmer and cook fresh noodles separately for each serving.
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Kitchen gear
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Photo: Dany Corag, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Birria Ramen: FAQ
Can I use leftover birria?
Yes. Heat shredded birria with enough of its broth to cover the noodles generously, then add the fresh garnishes just before eating.
Is the broth very spicy?
Guajillo and ancho chiles are usually mild to medium, with more fruitiness than sharp heat. Removing their seeds and inner ribs keeps the broth gentler.
How do I store and reheat Birria Ramen?
Refrigerate beef and broth for 3 days or freeze for 3 months. Reheat at a gentle simmer and cook fresh noodles separately for each serving.
How long does Birria Ramen take?
About 3 hr 50 min in total: 30 min prep and 3 hr 20 min cooking.
What do I need to make Birria Ramen?
The key ingredients are beef chuck roast, dried guajillo chiles, dried ancho chiles, onion, garlic and canned tomatoes, plus pantry basics.
Any tips for Birria Ramen?
Strain the blended chile sauce through a sieve before adding it if your blender leaves tough pieces of chile skin.
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