Birria Ramen
A delicious fusion of Mexican birria and Japanese ramen, combining rich chili-infused broth, tender slow-cooked meat, and ramen noodles for a hearty, flavorful dish.
Equipment
- 1 Pressure cooker Optional – speeds up cooking time for the meat.
- 2 Add any additional equipment as needed, such as: Blender (for broth)
Large stockpot
Ingredients
Birria Broth
- 3 dried ancho chiles Stemmed and deseeded.
- 2 dried guajillo chiles Stemmed and deseeded.
- 2 cloves garlic Peeled.
- 1 large onion Roughly chopped.
- 5 tbsp olive oil Extra virgin.
- 4 cups beef broth
Meat and Ramen
- 2 pounds beef chuck roast Cut into large chunks.
- 1 pack ramen noodles Fresh or dried.
Instructions
- Step 1:Toast the ancho and guajillo chiles in a dry pan until fragrant. Soak them in hot water for 10 minutes.
- Step 2:Blend the soaked chiles, garlic, onion, and olive oil into a smooth paste.
- Step 3:In a large stockpot or pressure cooker, sear the beef chunks until browned on all sides.
- Step 4:Add the blended chile paste, beef broth, and spices (cumin, oregano, and cinnamon) to the pot. Simmer on low for 3 hours or pressure-cook for 1 hour.
- Step 5:Strain the broth for a silky texture and shred the tender meat.
- Step 6:Cook the ramen noodles according to package instructions.
- Step 7:In serving bowls, add cooked noodles, pour over the birria broth, and top with shredded meat. Garnish with fresh cilantro, diced onions, and lime wedges.