Description
A fusion dish that combines the rich, savory flavors of birria with ramen noodles for a comforting and hearty meal.
Ingredients
Scale
- 1 lb beef chuck or short ribs
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- 2 cups water
- 1 pkg ramen noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Chopped onions, for serving
- Sliced radishes, for serving
Instructions
- In a pot, combine the beef, guajillo chilies, ancho chilies, onion, garlic, bay leaves, cumin, oregano, beef broth, and water. Bring to a boil.
- Reduce heat and let simmer for 2-3 hours, or until the meat is tender.
- Remove the meat and shred it with two forks. Strain the broth and return it to the pot.
- Add the shredded beef back to the broth and keep warm.
- Cook the ramen noodles according to package instructions. Drain and set aside.
- To serve, place a portion of ramen noodles in a bowl, ladle the birria broth and beef over the noodles.
- Garnish with fresh cilantro, lime wedges, chopped onions, and sliced radishes.
Notes
- For a spicier broth, add extra chili peppers.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Category: Main Course
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Calories: 450
- Sugar: 2
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: birria ramen, fusion ramen, birria recipe, ramen recipe, Mexican ramen