Description

A comforting fusion of Mexican birria and Japanese ramen featuring a rich, smoky consommé broth simmered with tender beef chuck and aromatic dried chilies.

Ingredients

Scale

2 lbs beef chuck roast, cut into chunks
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
1 white onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
6 cups beef broth (homemade or low sodium preferred)
Salt and pepper to taste
8 oz fresh or dried ramen noodles
Chopped fresh cilantro (for garnish)
Thinly sliced white onion (for garnish)
Lime wedges (for garnish)
Mexican crema or sour cream (optional, for garnish)
Queso fresco or shredded mozzarella (optional, for garnish)
Thinly sliced radishes (for garnish)

Instructions

Soak guajillo and ancho chilies in hot water for about 15 minutes until softened.
Drain chilies and blend with half the quartered onion, 2 cloves garlic, apple cider vinegar, oregano, cumin, and cinnamon until smooth, adding soaking water if needed to form a thick paste.
Season beef chuck chunks with salt and pepper.
Heat 1 tablespoon oil in a large heavy-bottom pot over medium-high heat and brown beef in batches for 5-6 minutes per batch.
Return all browned beef to the pot. Add chili paste, remaining onion quarters, smashed garlic cloves, bay leaves, and beef broth.
Bring to a boil, then reduce heat to low and simmer uncovered for 2.5 to 3 hours until meat is fork-tender, stirring occasionally and skimming foam or fat.
Strain broth through a fine mesh strainer or cheesecloth-lined sieve into a large bowl, reserving meat. Press gently on solids to extract flavor without cloudiness.
Shred beef into bite-sized pieces, discarding large fat or connective tissue.
Cook ramen noodles in salted boiling water according to package instructions (3-4 minutes fresh, 5-6 minutes dried). Drain and divide into serving bowls.
Ladle hot consommé over noodles, top with shredded birria meat, and garnish with cilantro, sliced onions, radishes, queso fresco, and lime wedges. Add crema if desired.
Serve immediately while hot.

Notes

Toast dried chilies lightly before soaking to enhance flavor. Skim fat and foam regularly for a clear consommé. Avoid overcrowding when browning beef. Strain broth gently to maintain clarity. Cook noodles just before serving to prevent mushiness. Adjust chili quantity to control spice level. Broth can be made up to 3 days ahead and refrigerated separately from noodles.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: Mexican-Japanese Fusion

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 475
Sugar: 3
Sodium: 700
Fat: 22.5
Saturated Fat: 8
Carbohydrates: 37.5
Fiber: 4
Protein: 37.5

Keywords: birria ramen, consommé broth, beef chuck, ramen noodle soup, Mexican ramen, easy birria recipe, slow simmered broth, comfort food, umami soup