Description
This Bold Birria Ramen Mash-Up recipe combines the rich, spicy flavors of traditional Mexican birria with the comforting appeal of Japanese ramen. Tender, shredded beef in a smoky chili broth served over noodles makes for a satisfying and flavorful fusion dish.
Ingredients
Scale
Main Ingredients:
- 2 pounds beef chuck roast (cut into chunks)
- 1 dried guajillo chili
- 2 dried ancho chilies
- 1 dried pasilla chili
- 1 chipotle pepper in adobo
- 4 cups beef broth
- 1 cup water
- 1 small onion (quartered)
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground cloves
- ½ teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Additional Ingredients:
- 2 packs ramen noodles (discard seasoning)
- 1 tablespoon oil for searing
- Optional toppings: chopped cilantro, lime wedges, sliced radish, soft-boiled egg, jalapeños
Instructions
- Prepare the Chili Paste: Toast dried chilies in a skillet, soak in hot water, then blend with chipotle, onion, garlic, tomato paste, cumin, oregano, cloves, paprika, and 1 cup of beef broth.
- Sear the Beef: Brown seasoned beef in a Dutch oven, add blended chili mixture, remaining broth, water, and bay leaf. Simmer for 2 ½ to 3 hours.
- Shred the Beef: Remove and shred beef, skim fat from broth if needed, return beef to pot and keep warm.
- Cook the Noodles: Prepare ramen noodles separately, then divide among bowls.
- Assemble: Ladle birria broth over noodles, top with shredded beef, and garnish as desired.
Notes
- Make the birria ahead—it tastes even better the next day.
- For a smoky twist, char the onion and garlic before blending.
- Swap beef for lamb or chicken if preferred.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 105mg
