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–+ servings

Beef Birria Ramen

Discover the rich, comforting fusion of Beef Birria Ramen, blending Mexican birria and Japanese ramen. Perfect for cozy nights and special gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.2 kg beef chuck
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 onion
  • 6 cloves garlic
  • 1 stick cinnamon
  • 2 bay leaves

Equipment

  • Blender
  • Measuring cup and spoons
  • Large pot or Dutch oven
  • Dry skillet
  • Tongs

Method
 

  1. Toast the guajillo and ancho chilies in a dry skillet until fragrant, then remove seeds and stems, and soak in hot water for 15 minutes.
  2. Chop the onion and garlic cloves, then blend with softened chilies, cinnamon stick, bay leaves, and 1 cup soaking liquid until smooth.
  3. In a large pot, combine the blended chili mixture and the beef chuck; cover with water, bring to a boil, then simmer for 2-3 hours until fork-tender.
  4. Prepare ramen noodles according to package instructions, drain, and set aside.
  5. Once the beef is tender, shred it with two forks, ladle the broth over the noodles, top with shredded beef, and garnish with fresh cilantro, sliced onions, and lime juice.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For extra flavor, char the onion and garlic before blending. Add a tablespoon of butter or heavy cream before serving for a richer broth. Adjust the spice level by adding more or fewer chilies, and serve with sides of diced onions, lime wedges, and fresh cilantro for freshness. Store leftovers in the refrigerator for up to 3-4 days, or freeze the broth (up to 3 months) separately from the noodles to retain texture.
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