Description
This Birria Ramen Mash-Up combines the rich, savory flavors of traditional birria with the comforting noodles of ramen. Tender beef chuck simmers in a flavorful, spiced chili broth, which is poured over fresh ramen noodles for a unique fusion dish perfect for a hearty meal.
Ingredients
Scale
Meat and Broth
- 1 lb beef chuck or lamb shank
- 4 cups low-sodium beef broth
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho or guajillo chili peppers
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 2 tbsp lime juice (freshly squeezed)
Other
- 4 oz fresh ramen noodles
- 2 corn tortillas
Instructions
- Prepare Ingredients: Begin by chopping the medium yellow onion and mincing the garlic cloves to prepare for blending and cooking.
- Toast and Blend Chilies: Toast the dried ancho or guajillo chili peppers in a dry pan over medium heat until aromatic, being careful not to burn them. Transfer to a blender and add the chopped onion, minced garlic, freshly squeezed lime juice, and beef broth. Blend until smooth to create the birria sauce.
- Sear the Meat: In a large pot or heavy-bottomed pan, heat over medium-high. Add the beef chuck or lamb shank and sear on all sides until browned. This step locks in flavor.
- Simmer the Birria: Pour the blended chili sauce over the seared meat. Reduce the heat to low and simmer uncovered for approximately 45 minutes, or until the meat is tender and infused with the rich flavors of the broth.
- Cook the Ramen Noodles: While the meat simmers, cook the fresh ramen noodles according to package instructions. Drain well and set aside.
- Assemble the Dish: Divide the cooked ramen noodles into serving bowls. Ladle the hot birria broth with tender meat over the noodles. Garnish with additional fresh cilantro and an extra squeeze of lime juice. Optionally, warm the corn tortillas for serving alongside.
Notes
- For deeper flavor, soak dried chilies in hot water before toasting.
- Adjust spice level by choosing milder or hotter chilies or by removing chili seeds before toasting.
- Leftover birria broth can be refrigerated and used as a flavorful soup base later.
- Use fresh ramen noodles for best texture, but dried can be substituted in a pinch.
- Corn tortillas can be cut and fried to make crispy birria taco chips for garnish or side serving.
