Description
A delightful twist on traditional ramen that incorporates rich flavors of birria, creating a bowl of comfort with savory broth and tender beef.
Ingredients
Scale
- 2 lbs beef chuck or short rib
- 4 cups beef broth
- 2 cups water
- 2 cups ramen noodles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2–3 dried guajillo chilies
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the chopped onion and minced garlic in a large pot until fragrant and golden.
- Brown the beef on all sides to seal in the juices.
- Soak the dried guajillo chilies in hot water for about 10 minutes, then puree with some broth.
- Add the guajillo chili puree, beef broth, water, ground cumin, dried oregano, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce to a simmer for about 2 hours until the beef is tender.
- Shred the beef with two forks and return it to the pot.
- Cook the ramen noodles according to package instructions, then drain.
- Place the ramen noodles in bowls, spoon over the birria broth and shredded beef.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Add a splash of apple cider vinegar to the broth for extra richness. Can be made vegetarian by substituting beef with mushrooms or tofu.
- Prep Time: 20 minutes
- Cook Time: 155 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican-Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 90mg