Beef Birria Ramen

Beef Birria Ramen

This beef birria ramen combines rich, spicy Mexican beef birria with Japanese ramen noodles. Topped with fresh cilantro, onion, and a squeeze of lime, the unassuming broth delivers bold flavors, while the tender beef and noodles provide comforting satisfaction in every bite.

Ingredients

• Sauce Base:
• 10 dried gualjillo chilies, seeded
• 4 dried de árbol chilies
• boiling water, as needed
• 1 tablespoon avocado oil or other cooking oil
• 1/2 white onion, roughly chopped
• 4 garlic cloves, crushed
• 6 Roma tomatoes, roughly chopped
• 1 teaspoon whole black peppercorns
• 6 whole cloves
• 1 (1/2 inch) piece dried ginger root
• 1/4 teaspoon cumin seeds
• 1 teaspoon fresh thyme
• 1/2 tablespoon dried marjoram
• 1/2 tablespoon dried Mexican oregano
• 1 tablespoon granulated chicken bouillon, such as Knorr®
• 2 tablespoons apple cider vinegar
• salt to taste
• Meat and Broth:
• 2 pounds beef chuck roast, cut into 1-inch pieces
• 2 beef shanks, cut into 1-inch pieces
• 2 beef short ribs
• 1 1/2 quarts beef stock
• 1 (2 1/2 inch) stick Ceylon cinnamon
• 1/2 white onion, cut into chunks
• 4 garlic cloves, crushed
• 2 bay leaves
• For Serving:
• 8 servings fresh or dried Japanese ramen noodles (not instant ramen)
• 1 large white onion, finely chopped
• 1 bunch cilantro leaves, leaves chopped
• lime wedges

Directions

1. For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.
2. Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.
3. Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.
4. In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.
5. To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.
6. Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.
7. To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.