Savory Birria Ramen

$- 2 cups beef shank or chuck roast, cut into 1-inch cubes - 2 dried guajillo chilies, seeds removed - 2 dried ancho chilies, seeds removed - 4 cups beef broth (homemade or store-bought) - 2 packages ramen noodles (discard the seasoning packets) Savory Birria Ramen combines rich flavors and comforting textures. The beef shank or chuck roast provides a tender bite. The dried guajillo and ancho chilies add deep, smoky notes. Together with beef broth, they create a robust base. Ramen noodles transform this dish into a cozy bowl of goodness. - Fresh cilantro, chopped, for garnish - Sliced radishes, for garnish - 2 green onions, thinly sliced, for garnish - Lime wedges, for serving Garnishes elevate your Birria Ramen. Fresh cilantro adds brightness, while sliced radishes provide crunch. Green onions bring a mild onion flavor that balances the dish. A squeeze of lime adds a citrus kick, enhancing every bite. - Large heavy-bottomed pot - Skillet - Blender Using the right tools is key. A heavy-bottomed pot helps cook the beef evenly. A skillet is perfect for toasting chilies. A blender makes it easy to mix the sauce until smooth. These tools help you create the best Savory Birria Ramen, full of flavor and comfort. For the complete recipe, check the Full Recipe section. Start by toasting the chilies. Heat a dry skillet over medium heat. Add the guajillo and ancho chilies. Toast them for about 2-3 minutes. Keep turning them to avoid burning. When they smell great and darken a little, take them off the heat. Next, soak the chilies in hot water for 15 minutes. This step makes them soft and ready for blending. In a large pot, heat one tablespoon of olive oil over medium-high heat. Add the beef cubes in a single layer. Brown them for about 5 minutes. This gives the beef a nice flavor. Once browned, add the quartered onion and crushed garlic. Sauté for another 2-3 minutes. The onion should become see-through, and the garlic will smell good. After soaking, drain the chilies. Put them in a blender with cumin seeds, dried oregano, beef broth, and apple cider vinegar. Blend until you have a smooth sauce. If needed, add a bit more beef broth to get the right texture. This sauce is key to the dish's flavor. Pour your blended sauce over the browned beef in the pot. Make sure all the beef gets coated. Bring this mix to a gentle simmer. Lower the heat to keep it simmering steadily. Cover the pot and cook for about 2 hours. The beef should be very tender and easy to shred. While the beef cooks, prepare your ramen noodles. Follow the package instructions closely. Once the noodles are done, drain them and set them aside. This step is quick, so keep an eye on the time. To serve, place the cooked ramen noodles into four bowls. Ladle the hot Birria broth and shredded beef over the noodles. Make sure to include plenty of the broth for flavor. Garnish each bowl with chopped cilantro, sliced radishes, and green onions. Finally, add a lime wedge on the side. Squeezing the lime over your bowl adds a nice zing! For the full recipe, check out the detailed instructions above. Simmering time is key for a rich broth. I suggest cooking it low and slow. This allows flavors to meld together beautifully. Aim for at least two hours of gentle simmering. This gives the spices and meat time to shine. Adjusting spice levels can also make a big difference. If you like it hot, add more dried chilies. For a milder taste, reduce the amount or use less spicy varieties. For the best Birria, I recommend using beef shank or chuck roast. These cuts are flavorful and tender when cooked slowly. They break down nicely, adding richness to your broth. If you prefer, try alternative proteins. Pork shoulder or lamb can work well too. For a lighter option, consider chicken thighs. They add a different flavor profile but remain juicy and delicious. Choosing the right noodles is vital. Look for fresh or dried ramen noodles. They hold up well in broth. When cooking, follow the package instructions closely. Avoid overcooking them, as mushy noodles ruin the dish. Drain them quickly and rinse under cold water. This stops the cooking process and keeps them firm. Add them to your bowls just before serving. This keeps your dish fresh and tasty. For the full recipe, check the detailed steps to ensure success. {{image_4}} You can easily make birria ramen plant-based. Instead of beef, use jackfruit or mushrooms. Both options soak up flavors well. For the broth, swap beef broth for vegetable broth. You can add miso for depth. Try using soy sauce or tamari for an umami punch. These swaps keep the dish hearty and tasty. Want more heat? Add extra chilies or hot sauce. You could use serrano or habanero for a fiery kick. Blend these with the sauce for a uniform spice. Adjusting spice levels is key. Taste the broth and add more if needed. Balance the heat with lime juice for freshness. Birria ramen can blend with other cuisines. Think about adding kimchi for a tangy twist. You could also top your ramen with fried eggs or avocado. These toppings give texture and creaminess. Try unconventional garnishes like crispy shallots or nori strips. That adds flair to your bowl. For the full experience, check out the Full Recipe. To keep your Savory Birria Ramen fresh, place leftovers in airtight containers. Store them in the fridge for up to three days. When storing, keep the broth and noodles separate. This helps the noodles stay firm. If you want to freeze, do so with the broth only. Frozen broth lasts up to three months. You can add new noodles when you reheat the broth. When reheating, use a pot on medium heat for the broth. Stir gently to avoid burning. For noodles, boiling water works best. Cook them for just a minute before serving. This keeps the noodles from getting too soft. Always check that everything is hot before you enjoy your meal again. Birria Ramen pairs well with simple sides. Try tortilla chips or a fresh salad. You can also enjoy it with a cold drink, like agua fresca or iced tea. These options balance the rich flavors of the ramen. For a twist, add avocado or jalapeños for extra taste. Enjoy your delicious bowl of comfort! Savory Birria Ramen is a tasty mix of two dishes. It combines rich birria meat with ramen noodles. The birria broth is full of spices, making it warm and soothing. You get the best of both worlds in one bowl. The beef is tender and flavorful, while the noodles soak up the broth nicely. It’s comfort food that excites your taste buds. To make Birria Ramen gluten-free, use gluten-free ramen noodles. These noodles are easy to find at most stores now. Also, check the beef broth label. Some broths contain gluten, so look for gluten-free options. You can also make beef broth at home using only safe ingredients. This way, you can enjoy the dish without worrying about gluten. Yes, you can use a slow cooker for Birria Ramen. First, brown the beef in a pan to add flavor. Then, transfer the beef to the slow cooker. Add the soaked chilies, spices, and broth. Cook on low for about 6 to 8 hours until the beef is tender. This method makes the meat juicy and full of flavor, perfect for your ramen. Cooked Birria can last in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. If you want it to last longer, consider freezing it. Frozen Birria can last up to 3 months. Just remember to label the container with the date for easy tracking. Birria is often served with warm corn tortillas. You can also pair it with rice and beans for a full meal. Some people enjoy it with pickled onions or fresh salsa. These sides add extra flavor and texture. Enjoying Birria with these dishes makes it a true feast. For the full recipe, check out the section above. Savory Birria Ramen combines flavors and textures in a great way. We've covered key ingredients, from beef roast to delicious garnishes. Cooking tips help you perfect your broth and noodles. You can even explore vegetarian options and spices. Remember to store and reheat wisely. This dish is a tasty treat that brings together various cuisines. Dive in, enjoy it, and make it your own!$

Indulge in a bowl of Savory Birria Ramen that brings rich flavors and comforting warmth to your table! This recipe features tender beef, aromatic spices, and a delightful broth, all served over chewy ramen noodles. Perfect for any occasion, it's a dish that will impress your friends and family. Click through to explore the step-by-step guide and treat yourself to this delicious fusion of Mexican and Japanese cuisine!

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Ingredients

2 cups beef shank or chuck roast, cut into 1-inch cubes

1 large onion, quartered

4 cloves garlic, finely crushed

2 dried guajillo chilies, seeds removed

2 dried ancho chilies, seeds removed

1 teaspoon cumin seeds

1 teaspoon dried oregano

4 cups beef broth (homemade or store-bought)

1 tablespoon apple cider vinegar

1 tablespoon olive oil

2 packages ramen noodles (discard the seasoning packets)

Fresh cilantro, chopped, for garnish

1 lime, cut into wedges, for serving

Sliced radishes, for garnish

2 green onions, thinly sliced, for garnish

Instructions

To prepare the dried chilies, heat a dry skillet over medium heat. Add the guajillo and ancho chilies, toasting them for about 2-3 minutes. Keep an eye on them and turn frequently to prevent burning. Once they are fragrant and slightly darker, remove from heat and soak the chilies in hot water for 15 minutes to soften them.

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in a single layer, allowing them to brown on all sides for about 5 minutes. This process adds depth to the flavor. Once browned, add the quartered onion and crushed garlic to the pot. Sauté for an additional 2-3 minutes until the onion becomes translucent and the garlic is aromatic.

After soaking, drain the chilies and place them in a blender. Add the cumin seeds, dried oregano, beef broth, and apple cider vinegar. Blend until you achieve a smooth consistency, adding a little more beef broth if needed to reach a sauce-like texture.

Pour the blended chili mixture over the browned beef in the pot, ensuring every piece is thoroughly coated. Bring the mixture to a gentle simmer, then lower the heat to maintain a steady simmer. Cover the pot and let it cook for approximately 2 hours, or until the meat is very tender and can be easily shredded with a fork.

Once the meat is tender, carefully remove it from the pot and shred it using two forks. Return the shredded beef to the pot, mixing it back into the rich broth for additional flavor.

In a separate pot, cook the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside.

To serve, divide the cooked ramen noodles among four bowls. Generously ladle the hot Birria broth with the shredded beef over the noodles, ensuring a good amount of the flavorful broth is included.

Garnish each bowl with a handful of freshly chopped cilantro, a few slices of radish, and a sprinkle of green onions. Serve each bowl with a lime wedge on the side for an extra burst of citrusy flavor when squeezed over the dish.

- Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4