Birria Ramen
This bowl of Birria Ramen is loaded with flavor! Serve noodles with birria consomme and meat! The birria is slow simmered with beef, aromatics and bone to create a rich, flavorful broth spiced with chile peppers. This fun food mash up is the ultimate street food experience in your own home!
Servings: 8
Ingredients
- 7-8 cups water
- 4 pounds chuck roast cut into 4 large pieces
- 2 pounds short ribs (bone-in) or back ribs bone in
- 1 large white onion dry skins removed, cut in half crosswise
- 1 garlic bulb cut the narrow top off, no need to peel
- 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
- 5 bay leaves dried
- 8 guajillo chiles stems cut off and seeds removed
- 3 tablespoons chicken bouillon
- 1-2 teaspoons chili powder
- 1 teaspoon mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- 4 (3 ounce packages) ramen noodles
Toppings
- radishes sliced
- cabbage shredded
- cilantro diced
- white onion diced
Instructions
- Add Ingredients to Pot: In large pot add meat, onion, garlic, carrots and dried peppers. Cover with water. (This uses my large 7 qt pot and it fills it to the top!)
- Add Seasonings & Boil: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil. Then reduce heat and continue to simmer.
- Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)
- Blend Chiles: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
- Strain Peppers: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).
- Add the blended peppers into the broth and stir to combine.
- Adjust Seasonings: Add in the chili powder as desired to get a nice deep red color to the broth.
- Cover and Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
- Skim: Skim the excess grease from the top of the broth.
- Remove Aromatics: Remove the onion, garlic, carrots and bay leaves from the broth.
- Shred Meat: Remove the meat from the broth and shred. Remove any bones.
Ramen
- Boil: Bring a large pot of water to a boil.
- Cook: Add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four bowls.
- Serve: Spoon the birria consommé with meat into the bowls with the ramen noodles, add enough to cover the noodles.
- Toppings: Top with sliced radishes, shredded cabbage, and diced onion and cilantro.
Notes
- Meat: bones are needed in this recipe to help create a rich and flavorful broth. You can use any cut of beef for this recipe needed, just ensure that you have some bones to add to the broth.
- Guajillo Peppers: (2,500-5,000 SHU) these are a mild pepper. You can adjust and use other chiles as desired. My preference is to start with the guajillo and I add Chili powder as needed as the broth simmers.
- Skimming the broth: boiling the bones releases impurities, after the first 30 minutes of boiling you can skim off the foam that appears on the top of the soup.
- Taste Adjustments: once the meat is cooked all the way through, towards the end, you can taste and adjust the broth as needed.
- Ramen Noodles: all we need is the noodles, if your ramen noodles come with a seasoning packet be sure to toss it.
Nutrition
Serving: 1 | Calories: 760kcal | Carbohydrates: 5g | Protein: 80g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 274mg | Sodium: 779mg | Potassium: 1532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3082IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 9mg