Description
A comforting mashup of birria and ramen, this dish blends rich flavors with a cozy feel, perfect for family gatherings or rainy days.
Ingredients
Scale
- 2 lbs beef chuck or brisket
- 4 cups beef broth
- 2 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 4 servings ramen noodles
- Chopped cilantro and lime wedges for garnish
- A little extra vanilla (optional)
- Fresh butter (optional)
Instructions
- Heat some oil in a large pot over medium heat. Add chopped onions and minced garlic, sauté until translucent.
- Toast the dried chilies in a dry skillet for a few minutes until fragrant, then soak them in hot water to soften.
- Combine soaked chilies, cumin, oregano, soy sauce, and lime juice in a blender. Blend until smooth.
- Add the beef to the pot with the blended chili sauce, beef broth, and water; stir to combine.
- Bring to a boil, then reduce heat and simmer for about 120-180 minutes, until the beef is tender.
- Remove the beef, shred it, and return it to the pot to soak up the broth.
- Cook the ramen noodles in a separate pot according to package instructions; drain.
- Serve broth in bowls, add noodles, top with shredded beef, and garnish with cilantro and lime wedges.
Notes
Taste the broth and adjust seasoning with salt and lime as needed. Serve with warm tortillas or a simple slaw for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: birria, ramen, comfort food, cozy, family meal