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Birria Ramen Bowl Recipe

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Rich, chile-braised shredded beef and consommé ladled over springy ramen noodles.

Ingredients

Scale
  • 3 lbs boneless beef chuck roast, cut into 3 - 4 inch chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 - 2 dried chile de árbol, stems removed (for heat)
  • 1 white onion, half roughly chopped, half finely diced for garnish
  • 6 cloves garlic
  • 2 Roma tomatoes, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 cinnamon stick (or 1/4 tsp ground cinnamon)
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 6 cups beef broth, divided
  • 2 tbsp neutral oil, for searing
  • Salt, to taste
  • 12 oz ramen noodles (fresh or dried, flavor packets discarded)
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving
  • Shredded Oaxaca or mozzarella cheese, for serving (optional)

Instructions

  1. Heat a dry skillet over medium heat and toast the guajillo, ancho, and chile de árbol for about 1-2 minutes per side, pressing them flat, until fragrant and pliable but not scorched.
  2. Transfer the chiles to a bowl, cover with hot water, and soak for 15 minutes until soft.
  3. Drain the chiles and add them to a blender with the chopped half of the onion, garlic, tomatoes, cumin, oregano, vinegar, and 1 cup of the beef broth. Blend until completely smooth, then strain through a fine mesh sieve into a bowl, discarding the solids.
  4. Pat the beef chunks dry and season with salt. Heat the oil in a Dutch oven over medium-high heat and sear the beef in batches, 2-3 minutes per side, until deeply browned. Don’t crowd the pot.
  5. Return all the beef to the pot and pour in the strained chile puree and the remaining 5 cups of broth. Add the cinnamon stick and bay leaves. Bring to a simmer, then cover and cook on low, 2.5 to 3 hours, until the beef shreds easily with a fork.
  6. Remove the beef to a cutting board and shred it, discarding any large pieces of fat. Skim the orange fat layer from the top of the broth into a small bowl and set it aside. Discard the bay leaves and cinnamon stick, then taste the broth and adjust the salt.
  7. Just before serving, cook the ramen noodles in a separate pot of boiling water according to the package directions, then drain well.
  8. Divide the noodles among bowls, top with shredded beef, and ladle the hot consommé over everything. Spoon a little of the reserved chile fat over the top, then finish with diced onion, cilantro, cheese, and a lime wedge.

Notes

Strain the chile puree through a fine mesh sieve for a silky broth with no bits of skin left behind. Don’t skip toasting the dried chiles for 1-2 minutes per side, it blooms their flavor and keeps the broth from tasting flat. If the broth tastes thin once it’s done, simmer it uncovered for an extra 10 minutes to concentrate it before serving.

Find it online: https://www.receipster.com/birria-ramen-bowl/