Imagine a bowl of birria ramen, where tender beef and aromatic spices envelop each strand of noodle, creating a symphony of flavors that warms your soul.
This dish is both simple to prepare and immensely satisfying, offering a cozy embrace with every bite.
As the beef simmers and the broth develops, simple ingredients transform into a rich, indulgent experience.
Let’s bring this delightful dish to life and savor the magic it brings.
Kitchen Tools Required
- 1 large pot
- 1 medium pot
- 1 blender
- 1 ladle
- 1 strainer
- 1 cutting board
- 1 knife
- 1 measuring cup
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 4 cups beef broth
- 4 cups water
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 6 cloves garlic, peeled
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- Salt to taste
- 4 packs instant ramen noodles
- 1 cup chopped cilantro
- 1 cup diced onion
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Birria Ramen, you can follow this timeline:
- Reading & Preparation (15 minutes):
- Read through the entire recipe and gather all ingredients and equipment.
- Measure out all ingredients and have them ready for use.
- Prep Work (15 minutes):
- Cut the beef chuck roast into chunks.
- Remove stems and seeds from the dried guajillo and ancho chiles.
- Peel and quarter the onion.
- Peel the garlic cloves.
- Initial Cooking (3 hours):
- 0:00 – 0:30: Combine the beef chunks, beef broth, and water in a large pot and bring to a simmer.
- 0:30 – 3:30: Add guajillo chiles, ancho chiles, onion, garlic, cinnamon stick, bay leaves, oregano, and cumin to the pot. Simmer for 3 hours until the beef is tender.
- Broth Preparation (30 minutes):
- 3:30 – 3:45: Remove the beef and strain the broth, discarding solids.
- 3:45 – 4:00: Blend the strained broth with apple cider vinegar and salt to taste until smooth.
- Final Cooking (1 hour):
- 4:00 – 5:00: Return the beef to the pot with the blended broth and simmer for another hour.
- Ramen Noodle Preparation (concurrent with the final cooking):
- 4:30 – 5:00: Cook instant ramen noodles in a separate pot according to package instructions.
- Serving (15 minutes):
- 5:00 – 5:15: Serve ramen noodles in bowls, ladle the birria broth over the noodles, and top with chopped cilantro and diced onion. Serve with lime wedges on the side.
This timeline guarantees that you’re effectively utilizing the cooking time to prepare the broth and noodles while also allowing time for serving and final touches.
Adjust the timeline as needed based on your personal pacing and experience in the kitchen.
Recipe Instructions
In a large pot, combine beef chunks, beef broth, and water, and bring to a simmer.
Add guajillo chiles, ancho chiles, onion, garlic, cinnamon stick, bay leaves, oregano, and cumin to the pot.
Simmer the mixture for 3 hours until the beef is tender.
Remove the beef and strain the broth, discarding solids.
Blend the strained broth with apple cider vinegar and salt to taste until smooth.
Return the beef to the pot with the blended broth and simmer for another hour.
Cook instant ramen noodles in a separate pot according to package instructions.
Serve ramen noodles in bowls and ladle the birria broth over the noodles.
Top with chopped cilantro, diced onion, and serve with lime wedges on the side.
Serving Tips
- Avocado Slices: Add creamy avocado slices on top for a rich texture contrast.
- Queso Fresco: Sprinkle crumbled queso fresco for a touch of salty creaminess.
- Pickled Red Onions: Include pickled red onions for a tangy crunch that complements the rich broth.
- Radish Slices: Add thinly sliced radishes for a revitalizing, crisp element.
- Jalapeño Slices: For an extra kick, include fresh jalapeño slices to elevate the heat level.
Storage
To store leftover Birria Ramen, let it cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Freezing
To freeze Birria Ramen, store the beef and broth separately in airtight containers.
Cool completely before freezing.
Freeze for up to three months.
Thaw in the refrigerator overnight before reheating.
Reheating
To reheat birria ramen, warm the broth on the stove until it simmers.
Add cooked noodles and beef, heating until thoroughly warmed.
Avoid microwaving to preserve texture and flavor.
Final Thoughts
Birria Ramen is a delightful fusion dish that combines the rich, savory flavors of traditional Mexican birria with the comforting texture of ramen noodles.
The result is a satisfying and flavorful meal that’s perfect for a cozy dinner.
The slow-cooked beef becomes tender and flavorful, absorbing the spices and chiles in the broth.
Meanwhile, the ramen noodles provide a chewy contrast that complements the broth’s depth.
By topping the dish with fresh cilantro, diced onion, and a squeeze of lime, you add a revitalizing brightness that balances the hearty flavors.
This dish isn’t only a treat for your taste buds but also a wonderful way to explore the blending of culinary traditions.
Whether you’re a fan of Mexican cuisine, ramen, or both, birria ramen offers a unique and delicious experience.
Frequently Asked Questions
Can I Use Chicken Instead of Beef for Birria Ramen?
Yes, you can swap chicken for beef. Consider using chicken thighs for richer flavor. Adjust cooking time since chicken cooks faster. Remember, chicken won’t mimic beef’s depth, but it’ll offer a lighter, unique twist to your dish.
How Can I Make a Vegetarian Version of Birria Ramen?
Swap beef with jackfruit or mushrooms for a hearty texture. Use vegetable broth instead of beef broth. Toast chiles to deepen flavors. Blend broth with roasted veggies. Add tofu for protein. Adjust spices for balance.
What Are Some Recommended Toppings Besides Cilantro and Onion?
You can elevate the dish with toppings like avocado slices, radish, or jalapeño for heat. Crumbled queso fresco or a dollop of sour cream adds creaminess, while toasted sesame seeds offer a nutty crunch.
Can I Make Birria Ramen in a Slow Cooker?
You can definitely make it in a slow cooker! Just set it on low for about 8 hours. This method deepens flavors but may require extra seasoning adjustments. Guarantee you toast chiles beforehand for enhanced aroma.
Are There Any Gluten-Free Noodle Options for This Recipe?
You can use gluten-free noodles like rice noodles or chickpea pasta. They’ll absorb the flavors beautifully while maintaining texture. Remember, gluten-free options might alter the broth’s viscosity slightly, so adjust the liquid to maintain balance.
Birria Ramen Recipe
Equipment
- 1 Large pot
- 1 medium pot
- 1 Blender
- 1 Ladle
- 1 strainer
- 1 Cutting board
- 1 Knife
- 1 measuring cup
Ingredients
- 2 pound beef chuck roast cut into chunks
- 4 cup beef broth
- 4 cup water
- 4 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 onion quartered
- 6 clove garlic peeled
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- Salt to taste
- 4 pack instant ramen noodles
- 1 cup chopped cilantro
- 1 cup diced onion
- 1 lime cut into wedges
Instructions
- In a large pot, combine beef chunks, beef broth, and water, and bring to a simmer.
- Add guajillo chiles, ancho chiles, onion, garlic, cinnamon stick, bay leaves, oregano, and cumin to the pot.
- Simmer the mixture for 3 hours until the beef is tender.
- Remove the beef and strain the broth, discarding solids.
- Blend the strained broth with apple cider vinegar and salt to taste until smooth.
- Return the beef to the pot with the blended broth and simmer for another hour.
- Cook instant ramen noodles in a separate pot according to package instructions.
- Serve ramen noodles in bowls and ladle the birria broth over the noodles.
- Top with chopped cilantro, diced onion, and serve with lime wedges on the side.
Notes
