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–+ servings
spicy mexican noodle soup

Birria Ramen Recipe

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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 5 hours
Course Main
Cuisine Mexican
Servings 4 servings

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

To enhance the flavor, you can toast the chiles briefly on a dry skillet before adding them to the broth. Make sure to adjust the salt and vinegar to your taste preferences after blending the broth, as this will affect the overall balance of the dish. For added heat, consider including a few dried arbol chiles in the broth.
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