Birria Ramen
Deep-fried wonton noodles in rich chile-beef broth with tender shredded beef, crispy onions, and lime. A simplified take on the Mexican-Japanese fusion favorite—made in under an hour.
- Total time
- 55 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck or brisket, 1.5-inch chunks
- 3 whole dried guajillo chiles
- 2 whole dried ancho chiles
- ½ whole onion, halved
- 4 whole garlic cloves
- 6 cups beef broth
- 2 tbsp apple cider vinegar
- 1 pinch salt and pepper to taste
- 8 oz fresh ramen noodles or crispy fried noodles
- 1 serving lime wedges, fresh cilantro, crispy onions, or jalapeño slices
Instructions
- 1
Toast guajillo and ancho chiles in a dry skillet over medium-high, 45 seconds per side until fragrant.
- 2
Remove stems and seeds from chiles. Soak chiles in 1 cup hot water until soft, ~10 minutes.
- 3
Place beef, halved onion, and garlic in a large pot. Add 6 cups broth and bring to a boil.
- 4
Reduce heat to low. Cover and simmer until beef is very tender and shreds easily, 35–40 minutes.
- 5
Blend soaked chiles with 0.5 cup soaking liquid until smooth. Strain through a fine sieve into the pot.
- 6
Stir in vinegar. Taste and adjust salt and pepper. Keep broth simmering.
- 7
Cook ramen in salted boiling water per package directions. Drain and divide between two bowls.
- 8
Ladle hot broth over noodles. Top with shredded beef and garnishes. Serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- large pot with lid (5-6 quart)
- blender
- fine-mesh sieve
- tongs
- two bowls
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