Birria Ramen with Tender Beef Recipe

Introduction

Birria Ramen is a delightful fusion dish that combines the rich, slow-cooked flavors of traditional Mexican birria with the comforting texture of Japanese ramen noodles. This recipe features tender beef simmered in a smoky, spicy broth, served over perfectly cooked ramen and topped with fresh garnishes for a vibrant meal you’ll love.

Ingredients

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb beef shank
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 4 cups beef broth
• 2 cups water
• Salt and pepper, to taste
• 8 oz ramen noodles
• 2 cups chopped fresh cilantro
• 1 lime, cut into wedges
• 1 cup diced onion (for garnish)
• 1 cup sliced radishes (for garnish)
• 1 cup shredded cheese (Mexican blend or queso fresco)
• 1 avocado, sliced (for garnish)

Instructions

1. Step 1: In a large pot, add the beef chuck roast and beef shank. Season generously with salt and pepper.
2. Step 2: Add the quartered onion and minced garlic to the pot.
3. Step 3: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant.
4. Step 4: Transfer the toasted chiles to a blender. Add the chipotle pepper, cumin, oregano, smoked paprika, and 1 cup of beef broth. Blend until smooth.
5. Step 5: Pour the blended mixture over the beef in the pot. Add the remaining beef broth and water. Stir to combine.
6. Step 6: Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 2-3 hours, or until the beef is fork-tender, stirring occasionally and adding more water if necessary.
7. Step 7: In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (about 3-4 minutes).
8. Step 8: Drain the noodles and rinse under cold water to stop cooking. Set aside.
9. Step 9: Remove the beef from the pot and let cool slightly. Shred using two forks, discarding large pieces of fat.
10. Step 10: Strain the broth through a fine-mesh sieve into a large bowl or pot to remove solids.
11. Step 11: Return the strained broth to the pot and bring back to a simmer. Adjust seasoning with salt and pepper as needed.
12. Step 12: In serving bowls, add a portion of cooked ramen noodles.
13. Step 13: Top with shredded beef and pour hot birria broth over the noodles and beef.
14. Step 14: Garnish with chopped cilantro, diced onion, sliced radishes, shredded cheese, and avocado slices.
15. Step 15: Serve with lime wedges on the side.

Tips & Variations

• For extra heat, add more chipotle peppers or a pinch of cayenne powder to the chile blend.
• You can substitute beef shank with short ribs for a richer flavor.
• Try adding a splash of fresh lime juice to the broth just before serving for a bright, tangy finish.
• Serve with warm corn tortillas alongside for dipping and extra texture.

Storage

Store leftover birria broth and shredded beef separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stove until simmering before serving. Cooked ramen noodles are best prepared fresh, but if storing, keep them in the refrigerator in water for up to 1 day; drain and refresh under hot water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria ramen ahead of time?

Yes, the beef and broth taste even better after sitting overnight, as the flavors meld. Store separately from the noodles and garnish, which are best added fresh when serving.

What if I can’t find guajillo or ancho chiles?

You can substitute with other mild dried chiles like New Mexico or pasilla chiles. Adjust spice levels according to your taste to keep the balance of flavors.

Birria Ramen with Tender Beef Recipe

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★★★★★

4.5 from 139 reviews

• Author: Matteo
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x

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Description

Birria Ramen with Tender Beef is a delicious fusion recipe combining rich, slow-simmered Mexican beef birria broth with classic Japanese ramen noodles. The tender beef chuck roast and shank cook low and slow in a smoky, spicy chile-infused broth, creating a deep, flavorful base that perfectly complements the chewy ramen noodles. Garnished with fresh cilantro, radishes, avocado, cheese, and lime, this comforting dish offers a unique twist on traditional ramen that meat lovers will adore.

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Ingredients

Scale 1x2x3x

Beef and Broth

• 2 lbs beef chuck roast, cut into large chunks
• 1 lb beef shank
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 4 cups beef broth
• 2 cups water
• Salt and pepper, to taste

Ramen and Garnishes

• 8 oz ramen noodles
• 2 cups chopped fresh cilantro
• 1 lime, cut into wedges
• 1 cup diced onion (for garnish)
• 1 cup sliced radishes (for garnish)
• 1 cup shredded cheese (Mexican blend or queso fresco)
• 1 avocado, sliced (for garnish)

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Instructions

1. Prepare the beef: In a large pot, add the beef chuck roast and beef shank. Season generously with salt and pepper to enhance the meat’s flavor as it cooks.
2. Add aromatics: Add the quartered onion and minced garlic to the pot with the beef to infuse the broth with savory depth.
3. Toast chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until they become fragrant, which intensifies their smoky flavor.
4. Make chile sauce: Transfer the toasted chiles to a blender. Add the chipotle pepper in adobo, cumin, oregano, smoked paprika, and 1 cup of beef broth. Blend the ingredients until smooth, creating a rich chile sauce.
5. Combine and simmer: Pour the blended chile mixture over the beef in the pot. Add the remaining beef broth and water, stirring to combine all ingredients well.
6. Cook the beef: Bring the pot to a boil over medium-high heat, then reduce to low. Cover and simmer for 2-3 hours, allowing the beef to become fork-tender. Stir occasionally and add more water if necessary to maintain the liquid level.
7. Cook ramen noodles: In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions, typically 3-4 minutes, until just tender.
8. Prepare noodles: Drain the noodles and rinse under cold water to stop further cooking. Set aside.
9. Shred beef: Remove the beef from the pot and let cool slightly. Shred the meat using two forks, discarding any large pieces of fat for a lean finishing touch.
10. Strain broth: Strain the broth through a fine-mesh sieve into a large bowl or pot to remove solids and achieve a clear, flavorful liquid.
11. Reheat broth: Return the strained broth to the pot and bring back to a simmer. Taste and adjust seasoning with salt and pepper as needed for balance.
12. Assemble bowls: In serving bowls, place a portion of cooked ramen noodles at the base.
13. Add beef and broth: Top the noodles with the shredded beef, then ladle the hot birria broth generously over the top.
14. Garnish: Add chopped cilantro, diced onion, sliced radishes, shredded cheese, and avocado slices on top for texture, freshness, and vibrant flavor.
15. Serve with lime: Provide lime wedges on the side for diners to squeeze fresh juice over their bowls, adding brightness and acidity.

Notes

• You can adjust the number of dried chiles to control spice level according to preference.
• For a richer broth, consider adding some beef marrow bones along with the meat.
• Leftover broth makes an excellent base for sauces or soups.
• Cheese garnish is optional and can be omitted for a dairy-free version.
• If you prefer spicier ramen, add more chipotle pepper or include some chili flakes in the garnish.
• Make sure to remove seeds from dried chiles to avoid excessive bitterness.
• Rinsing noodles after cooking prevents them from overcooking and becoming mushy.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Japanese Fusion

Keywords: birria ramen, beef ramen, fusion recipe, Mexican birria, ramen noodles, slow simmered beef, spicy beef broth