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High Protein

Beef Birria Ramen

Gourmet Chef•
Beef Birria Ramen

This Beef Birria Ramen brings together the rich, spicy flavors of traditional Mexican beef birria with the comforting texture of Japanese ramen noodles. Topped with fresh cilantro, onion, and a squeeze of lime, this hearty dish offers an explosion of flavors in every bite.

Ingredients:

For the Sauce Base:

  • 10 dried guajillo chilies, deseeded
  • 4 dried árbol chilies
  • Hot water, as needed
  • 1 tablespoon avocado oil (or any cooking oil)
  • 1/2 white onion, chopped
  • 4 garlic cloves, crushed
  • 6 Roma tomatoes, roughly chopped
  • 1 teaspoon black peppercorns
  • 6 whole cloves
  • 1 (1/2-inch) piece dried ginger
  • 1/4 teaspoon cumin
  • 1 teaspoon fresh thyme
  • 1/2 tablespoon dried marjoram
  • 1/2 tablespoon dried Mexican oregano
  • 1 tablespoon chicken bouillon granules (e.g., Knorr®)
  • 2 tablespoons apple cider vinegar
  • Salt, to taste

For the Meat and Broth:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 pieces beef shank, cut into 1-inch cubes
  • 2 pieces beef short ribs
  • 1 1/2 quarts beef broth
  • 1 (2 1/2-inch) Ceylon cinnamon stick
  • 1/2 white onion, quartered
  • 4 garlic cloves, crushed
  • 2 bay leaves

For Serving:

  • 8 servings fresh or dried Japanese ramen (not instant noodles)
  • 1 large white onion, chopped
  • 1 bunch fresh cilantro, chopped
  • Lime wedges

Instructions:

Make the Sauce Base:

  1. Toast the Chilies:
    • In a medium skillet or dry pan, toast the guajillo and árbol chilies over medium heat, turning frequently until fragrant and lightly browned. Be careful not to burn them. Place the chilies in a bowl and cover with hot water. Let them soak for about 30 minutes to rehydrate.
  2. Prepare the Sauce:
    • Meanwhile, heat the avocado oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the tomatoes and cook until softened, another 5 minutes. Let the mixture cool.
    • Once cooled, grind the soaked chilies, cloves, dried ginger, cumin, thyme, marjoram, oregano, chicken bouillon, and apple cider vinegar in a mortar and pestle until smooth.
    • In a blender, combine the rehydrated chilies (with 1/4 cup of their soaking liquid), onion-tomato mixture, the ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Taste and add salt as needed.

Cook the Meat:

  1. Simmer the Beef:
    • In a large pot, add the beef chuck, beef shank, and beef short ribs. Pour in enough beef broth to cover the meat by about 1 inch. Stir in the cinnamon stick, onion, garlic, and bay leaves. Bring to a boil, then lower the heat to a simmer.
    • Cover the pot and simmer for about 2 1/2 hours, or until the meat is tender and easily pulls apart. Remove the short ribs and discard them. Skim off any fat from the surface of the broth.

Cook the Ramen:

  1. Prepare the Ramen:
    • In a separate large pot, bring salted water to a boil. Add the ramen noodles and cook according to the package instructions (usually about 7-10 minutes for fresh ramen, or 12-15 minutes for dried). Drain the noodles and divide them into individual bowls.

Assemble the Dish:

  1. Serve:
    • Ladle the birria sauce and broth over the cooked ramen. Top with the shredded beef and a generous amount of chopped onion and cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Why You’ll Love Beef Birria Ramen:

  • Flavor Explosion: The tender beef, spicy birria broth, and fresh toppings make each bite an explosion of flavor.
  • Comforting & Hearty: The rich broth and ramen noodles are perfect for a filling, satisfying meal.
  • Fusion Cuisine: A delicious blend of Mexican and Japanese flavors, offering something new and exciting for your tastebuds.