Description
This Birria Ramen Mash-Up recipe combines the rich, slow-simmered flavors of traditional Mexican birria with the comforting, slurpable texture of Japanese ramen noodles. Tender beef chuck is cooked in a flavorful chili-infused broth, then served over fresh ramen noodles for a unique fusion dish that’s perfect for a satisfying dinner.
Ingredients
Scale
Meat and Broth
- 1 lb beef chuck or lamb shank
- 4 cups low-sodium beef broth
- 2 dried ancho or guajillo chili peppers
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Noodles and Tortillas
- 4 oz fresh ramen noodles
- 2 corn tortillas
Instructions
- Prepare Ingredients: Chop the onion and mince the garlic cloves so they are ready to use for the sauce and cooking process.
- Toast Chilies and Blend Sauce: In a dry pan, toast the dried ancho or guajillo chili peppers over medium heat until fragrant, being careful not to burn them. Once toasted, blend the chilies with the chopped onion, minced garlic, fresh lime juice, and beef broth until the mixture is smooth to create a flavorful birria sauce.
- Sear the Meat: Heat a large pot over medium-high heat and sear the beef chuck or lamb shank on all sides until browned. This step locks in flavors and adds depth to the dish.
- Simmer in Sauce: Pour the blended birria sauce over the seared meat in the pot. Reduce heat to low and let it simmer gently for about 45 minutes, or until the meat is tender and infused with the spicy, savory flavors of the broth.
- Cook Ramen Noodles: While the meat is simmering, cook the fresh ramen noodles according to the package instructions. Once cooked, drain them well and set aside.
- Assemble the Dish: Place the cooked ramen noodles into serving bowls. Ladle the hot birria broth and tender meat on top. Garnish with fresh chopped cilantro and an extra squeeze of lime juice to enhance the flavors. Optionally, warm the corn tortillas and serve on the side to enjoy with the ramen.
Notes
- Using dried ancho or guajillo chilies adds authentic smoky flavor; substitute with other dried chilies if unavailable.
- Low-sodium beef broth helps control the saltiness of the dish—adjust salt to taste after simmering.
- For extra richness, you can shred the cooked meat before serving.
- Fresh ramen noodles give the best texture, but dried noodles can be used in a pinch.
- Leftover birria broth can be saved and used as a flavorful soup base or for dipping tacos.
