Crisp, tender beef melding with the slurpable delight of ramen noodles. That’s what you get with this amazing birria ramen recipe. Slow-cooked beef chuck is simmered in a vibrant blend of chilies and spices until it’s fall-apart tender, then combined with ramen noodles for a fusion dish that’s both comforting and exciting.
The magic lies in the birria broth. The combination of dried guajillo and ancho peppers lends a smoky depth and mild heat, while the warm spices like oregano, cumin, cinnamon, and cloves create a complex, deeply flavorful base. The acidity of the apple cider vinegar balances the richness of the beef, resulting in a broth that’s both savory and slightly tangy. This birria ramen is perfect for a comforting weeknight dinner or a weekend gathering with friends.
Why you’ll love this Comforting Birria Ramen: A Flavor Explosion! with Birria Ramen Recipe
- Experience a unique fusion of Mexican and Japanese flavors.
- Enjoy tender, fall-apart beef in a rich, deeply flavorful broth.
- This birria ramen recipe is surprisingly easy to make, with most of the time being hands-off.
- Customize with your favorite toppings for a personalized culinary experience.
- A comforting and satisfying meal that’s perfect for cooler evenings.
- Impress your friends and family with this restaurant-quality dish.
Ingredients & Substitutions
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 6 cups beef broth
- 2 cups water
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- 1 pound ramen noodles
- Optional toppings: chopped cilantro, diced onion, lime wedges, avocado slices, radishes
Birria ramen recipe makes every moment feel indulgent. If you can’t find dried guajillo or ancho peppers, you can substitute them with a chili powder blend, but the flavor profile will be slightly different. For a richer broth, use bone broth in place of beef broth. You can find some other great recipes, such as these turkey turkey ham deviled eggs for your next gathering.
How to make Comforting Birria Ramen: A Flavor Explosion!
Step 1: Sear the Beef
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove the beef from the pot and set aside.
Step 2: Sauté Aromatics
Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the guajillo peppers, ancho peppers, oregano, cumin, cinnamon, cloves, and bay leaf. Cook for 1 minute more, stirring constantly, until fragrant.
Step 3: Simmer the Birria
Return the beef to the pot. Pour in the beef broth, water, and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender and easily shreds with a fork.
Step 4: Shred and Strain
Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, discarding the solids. Return the shredded beef to the strained broth. Season with salt and black pepper to taste.
Step 5: Cook the Noodles and Assemble
Cook the ramen noodles according to package directions. Drain the noodles and divide them among bowls. Ladle the birria broth and beef over the noodles. Top with your favorite toppings, such as chopped cilantro, diced onion, lime wedges, avocado slices, and radishes. Serve immediately.
Chef’s Tip: For an even deeper flavor, prepare the birria a day ahead and let it sit in the refrigerator overnight. This allows the flavors to meld together even more.
Tips for Success
- Don’t skip searing the beef! This step adds a crucial layer of flavor to the final dish.
- Be patient during the simmering process. The longer the beef simmers, the more tender and flavorful it will become.
- Strain the broth thoroughly to remove any small pieces of spices or chilies, resulting in a smoother, more enjoyable broth.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or even a squeeze of lime juice to brighten the flavors.
Serving Suggestions
This birria ramen is a complete meal on its own, but you can enhance your dining experience with a few complementary dishes. Consider serving it with a simple side salad with a light vinaigrette to balance the richness of the broth. A refreshing beverage like iced tea or lemonade would also be a great addition. Or try this cranberry orange chicken recipe to create an asian inspired feast.
Storage & Reheating
Store leftover birria in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the birria in a saucepan over medium heat until heated through. Cook fresh ramen noodles just before serving to prevent them from becoming soggy. You can also freeze the birria broth (without the noodles) for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the beef is very tender.
Is this recipe spicy?
The dried guajillo and ancho peppers add a mild heat. If you prefer a spicier dish, you can add 1-2 dried chile de arbol peppers to the pot along with the other dried peppers, or add a splash of hot sauce to each bowl before serving.
Can I use a different cut of beef?
While beef chuck roast is ideal for this recipe due to its marbling and ability to become very tender during slow cooking, you can also use beef brisket or short ribs as alternatives.
In conclusion, this birria ramen recipe is a flavor explosion that’s sure to impress. With its tender beef, rich broth, and customizable toppings, it’s a dish that’s both comforting and exciting. Give this birria ramen recipe a try and let us know what you think in the comments below!
Comforting Birria Ramen: A Flavor Explosion!
Dive into the rich, savory depths of Birria Ramen, a fusion sensation that combines the slow-cooked tenderness of Mexican birria with the comforting slurp of Japanese ramen. Imagine tender, shredded beef, simmered in a complex blend of spices until fall-apart perfection, swimming in a flavorful broth alongside springy ramen noodles and your favorite toppings. This dish is a symphony of textures and tastes, from the slightly spicy, deeply umami broth to the chewy noodles and the melt-in-your-mouth beef. Get ready to experience a culinary adventure that will warm you from the inside out!
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, stemmed and seeded
- 2 dried ancho peppers, stemmed and seeded
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 6 cups beef broth
- 2 cups water
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- 1 pound ramen noodles
- Optional toppings: chopped cilantro, diced onion, lime wedges, avocado slices, radishes
Instructions
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove the beef from the pot and set aside.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the guajillo peppers, ancho peppers, oregano, cumin, cinnamon, cloves, and bay leaf. Cook for 1 minute more, stirring constantly, until fragrant.
- Return the beef to the pot. Pour in the beef broth, water, and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, discarding the solids. Return the shredded beef to the strained broth. Season with salt and black pepper to taste.
- Cook the ramen noodles according to package directions. Drain the noodles and divide them among bowls. Ladle the birria broth and beef over the noodles. Top with your favorite toppings, such as chopped cilantro, diced onion, lime wedges, avocado slices, and radishes. Serve immediately.
Notes
For a spicier birria ramen, add 1-2 dried chile de arbol peppers to the pot along with the other dried peppers. You can also add a splash of hot sauce to each bowl before serving. Store leftover birria in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg