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Birria Ramen Recipe

Birria Ramen Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb beef chuck, sliced into thin strips
  • 2 dried ancho chiles, stemmed, seeded, and torn
  • 1 small onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tbsp vegetable oil, plus more as needed
  • salt and black pepper
  • 2 packs instant ramen noodles, seasoning packets discarded or reserved
  • diced white onion, fresh cilantro, and lime wedges, for serving

Method
 

  1. Heat 1 tbsp oil in a large pot over medium-high. Season beef with salt and pepper, then sear in a single layer until browned, about 4 minutes. Transfer to a plate.
  2. Add onion to the pot and cook 2 minutes until soft. Add garlic, torn chiles, cumin, oregano, and smoked paprika. Stir constantly for 2 minutes. Pour in broth and vinegar, scraping up brown bits, then return beef and juices.
  3. Bring to a boil, reduce heat to low, cover, and simmer 15 to 20 minutes until beef is fork-tender. Taste and add salt if needed.
  4. Discard ramen seasoning packets or reserve one. Break noodles in half and drop into the broth. Cook 2 to 3 minutes until just tender, separating strands with tongs.
  5. Ladle ramen and broth into bowls. Top with diced onion, cilantro, and a squeeze of lime. Serve immediately.

Notes

If you have Mexican oregano, use it for a more authentic flavour. The broth will be slightly spicy; you can reduce the heat by using only one ancho chile. The ramen is best eaten right away, as the noodles will continue to absorb the broth.