Birria Ramen
This recipe combines savory, spicy Mexican birria consommé with instant ramen noodles, topped with tender birria meat, fresh onion, cilantro, and melted cheese for a hearty and flavorful fusion dish.
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🧂 Ingredients
- 6-8 Dried red chiles(e.g., guajillo or ancho, deseeded and stemmed)
- A few Small dried red chiles(e.g., chile de arbol, deseeded and stemmed)
- 1 large White onion(Half roughly chopped for broth, half finely diced for topping)
- 2 Roma tomatoes(quartered)
- 1 tablespoon Minced garlic(as shown from a jar)
- 1-1.5 lbs Beef chuck roast(cut into large chunks)
- 1 tablespoon Mixed peppercorns(as shown)
- 1 small Cinnamon stick
- Salt(to taste)
- 32 fl oz Beef broth
- Ground cumin(to taste, or as shown (a few shakes))
- 2-3 Bay leaves
- 1/2 bunch Cilantro(finely chopped)
- 1 package Instant ramen noodles(seasoning packet optional)
- 1/2 cup Shredded mozzarella cheese(or to taste)
- Water(as needed)
- Cooking oil(as needed)
👨🍳 Instructions
- 1
Carefully remove the stems and seeds from all the dried red chiles using kitchen shears.
- 2
Roughly chop half of the large white onion and quarter the roma tomatoes. Finely dice the remaining half of the onion for topping later.
- 3
Cut the beef chuck roast into large, stew-sized chunks.
- 4
Heat a small amount of oil in a pot over medium-high heat. Sear the beef chunks until browned on all sides, then remove and set aside in a bowl.
- 5
In the same pot, add the roughly chopped onion and quartered tomatoes. Sauté for a few minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
- 6
Add the deseeded dried chiles to the pot with the sautéed vegetables. Pour in enough water to just cover the ingredients. Bring to a boil, then reduce heat and simmer until the chiles are rehydrated and soft, about 10-15 minutes.
- 7
Carefully transfer the simmered chiles, onion, tomatoes, and garlic to a blender. Add salt to taste and ground cumin. Blend until a smooth sauce is formed, adding a splash of the cooking liquid if needed.
- 8
Return the seared beef to the pot. Add the mixed peppercorns, cinnamon stick, and a sprinkle of salt. Pour in the beef broth. Strain the blended birria sauce through a fine-mesh sieve directly into the pot, pressing down on solids to extract all liquid.
- 9
Add the bay leaves to the pot. Bring the birria to a gentle simmer, then cover and cook on low heat for 2-3 hours, or until the beef is fork-tender.
- 10
While the birria cooks, finely chop the cilantro. In a bowl, combine the finely diced white onion and chopped cilantro. Set aside.
- 11
Once the beef is tender, remove it from the pot and shred it into smaller pieces using two forks. Ladle a small amount of the birria consommé over the shredded beef to keep it moist.
- 12
Heat a portion of the birria consommé in a pot (or the original birria pot if you're making a single serving) and cook the instant ramen noodles according to package directions, typically 3-4 minutes. Do not use the ramen seasoning packet unless desired for extra flavor.
- 13
To assemble the Birria Ramen cup: start with a layer of the shredded birria meat at the bottom. Top with a generous amount of the diced onion and cilantro mixture, followed by a layer of shredded mozzarella cheese.
- 14
Add the cooked ramen noodles on top of the cheese. Pour hot birria consommé over all the ingredients until the cup is almost full.
- 15
Garnish with a final sprinkle of shredded mozzarella cheese and fresh cilantro, if desired. Serve immediately and enjoy with a fork and spoon, dipping into the rich consommé.