Description
A comforting dish that combines rich heritage flavors of Mexican birria with Japanese ramen, featuring tender beef and a flavorful chile consomé.
Ingredients
Scale
- 2 lbs chuck roast or brisket
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 8 oz ramen noodles
- Fresh cilantro, for garnish
- Diced onions, for garnish
- Sliced radishes, for garnish
- Lime wedges, for serving
Instructions
- Prepare the chiles: In a skillet, gently toast the guajillo and ancho chiles over medium heat for about 2 minutes until fragrant.
- Blend the consomé: Remove the stems and seeds, then blend the chiles with garlic, onions, and enough water to create a smooth paste.
- Sear the beef: In a large pot, heat oil, season the beef, and sear until golden brown on all sides.
- Cook with broth: Add the chile paste, bay leaves, and enough water or broth to cover the meat, and simmer covered for about 180 minutes, until tender.
- Prepare the ramen: After the beef is tender, add ramen noodles to the broth for the last few minutes of cooking.
- Serve and garnish: Ladle ramen and beef into bowls, topping with cilantro, onions, radishes, and a squeeze of lime.
Notes
Marinate the beef overnight for richer flavor. For added heat, include chipotle in adobo or cayenne pepper in the blend.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Birria, Ramen, Beef, Comfort Food, Mexican Cuisine, Chile Consomé
