Description
Experience a bold and spicy fusion of Mexican and Japanese cuisine with this Savory Birria Ramen recipe. Tender, slow-cooked beef chuck simmered in a rich chili-tomato broth is paired with traditional ramen noodles, garnished with fresh onions, cilantro, lime, and optional soft-boiled eggs and jalapeños. Perfect for those craving a deeply flavorful and comforting bowl of noodles with a spicy kick.
Ingredients
Scale
Meat and Broth
- 2.5–3 lbs beef chuck roast, cut into large chunks
- 4 cups beef broth (low sodium)
- 1 tbsp neutral oil (for searing)
- 1½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 bay leaves
Chiles and Vegetables
- 4 dried guajillo chiles, seeds removed
- 3 dried ancho chiles, seeds removed
- 4 cloves garlic
- 1 medium onion, quartered
- 2 medium tomatoes
Spices
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
Ramen and Garnishes
- 4 servings ramen noodles
- ½ cup chopped white onion
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
- 2–4 soft-boiled eggs (optional)
- Optional: sliced jalapeños, radish, or avocado
Instructions
- Toast Chiles: Preheat a dry skillet and toast the dried guajillo and ancho chiles for 1–2 minutes until fragrant, enhancing their smoky flavor.
- Soak Chiles: Soak the toasted chiles in hot water for 10–15 minutes until they soften, making them easier to blend into a smooth sauce.
- Heat Oil: In a Dutch oven, heat the neutral oil over medium-high heat to prepare for searing the beef.
- Sear Beef: Brown the beef chuck chunks on all sides until nicely seared, then remove and set aside to retain the juices and build flavor.
- Blend Sauce: In a blender, combine the drained softened chiles, tomatoes, quartered onion, garlic cloves, cumin, oregano, cinnamon, salt, pepper, and ½ cup of beef broth. Blend until completely smooth to create a richly flavored birria sauce.
- Add Sauce to Pot: Pour the blended sauce into the Dutch oven, ready to infuse the beef with intense flavor.
- Simmer Beef: Add the seared beef chunks, bay leaves, and the remaining beef broth to the Dutch oven. Stir gently to combine all ingredients.
- Slow Cook: Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is fall-apart tender and infused with the spicy birria sauce.
- Shred Beef: Remove the beef from the pot, shred it with forks, then return the shredded beef to the pot. Taste and adjust seasoning as needed for perfect balance.
- Cook Ramen: In a separate pot, prepare the ramen noodles according to package instructions, then drain and set aside.
- Assemble Bowls: Divide the cooked ramen noodles evenly into four bowls as the base of your dish.
- Add Broth and Beef: Ladle the hot birria broth with the shredded beef over the noodles, ensuring each bowl is generously served.
- Garnish and Serve: Top with chopped white onion, cilantro, lime wedges, and optional soft-boiled eggs, jalapeños, radish, or avocado for extra flavor and texture. Serve hot.
Notes
- Adjust the amount of salt and pepper based on your personal preference and the saltiness of the broth.
- For a milder version, reduce the number of chiles or remove some seeds before toasting.
- Soft-boiled eggs add a creamy texture that complements the spicy broth but can be omitted for a dairy-free or vegan adaptation (replace beef with mushrooms and broth with vegetable stock).
- Leftover birria broth makes a delicious dipping sauce or can be repurposed as a soup base.
- The longer the beef simmers, the more tender and flavorful it becomes, so don’t rush the cooking time.
