Birria Ramen

Slow-braised Mexican birria beef meets Japanese ramen — a rich, chile-spiced broth ladled over noodles, finished the same way as birria tacos: with a side for dipping.

Prep: 20 min Cook: 2.5 hours Total: ~3 hours Servings: 4

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Ingredients

• 900 g beef chuck roast, cut into chunks

• 3 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 1 white onion, quartered

• 6 garlic cloves

• 2 bay leaves

• 1 cinnamon stick

• 1 tsp dried oregano

• 1 tsp ground cumin

• 2 l beef broth

• 4 packs fresh or dried ramen noodles (seasoning packet discarded)

• 1 cup chopped white onion, for garnish

• 1/4 cup chopped cilantro, for garnish

• 1 lime, cut into wedges

• 1 cup shredded mozzarella or Oaxaca cheese, optional

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Instructions

1. Toast guajillo and ancho chiles in a dry pan for 1 minute, then soak in hot water for 15 minutes until softened.

2. Blend the softened chiles with onion, garlic, oregano, and cumin until smooth, adding a splash of soaking water as needed.

3. Combine beef, the chile sauce, bay leaves, cinnamon stick, and beef broth in a large pot. Bring to a boil, then reduce heat and simmer covered until beef is fork-tender, about 2.5 hours.

4. Shred the beef and strain the broth, discarding solids. Skim excess fat if desired.

5. Cook ramen noodles according to package instructions, drain, and divide among bowls.

6. Ladle hot broth over noodles, top with shredded beef, chopped onion, cilantro, and cheese. Serve with lime wedges.

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Notes

Save the flavorful broth and shred any leftover beef to make birria tacos the next day — dip them in the broth just like the original dish.