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Birria Ramen

Slow-braised beef birria served over ramen noodles in a rich, smoky chile consomme.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 2-inch pieces
  • 4 guajillo chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 1 medium white onion quartered
  • 4 cloves garlic
  • 2 Roma tomatoes
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 4 whole cloves
  • 1 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 6 cups beef broth
  • 2 tablespoons vegetable oil
  • Salt to taste
  • 4 portions ramen noodles

Method
 

  1. Toast. Toast guajillo and ancho chiles in a dry skillet for 30 seconds per side. Soak in boiling water for 15 minutes.
  2. Blend. Blend soaked chiles with onion, garlic, tomatoes, cumin, oregano, cloves, pepper, and vinegar until smooth.
  3. Sear. Heat oil in a Dutch oven. Season and sear beef on all sides until deeply browned, 3 to 4 minutes per side.
  4. Braise. Pour chile sauce over beef, add broth, cover, and simmer on low for 2.5 to 3 hours.
  5. Shred. Remove beef, shred with two forks. Strain consomme and return beef to broth.
  6. Serve. Cook ramen noodles, divide into bowls, and ladle birria consomme and shredded beef on top. Garnish with cilantro, onion, radish, and lime.

Notes

Make the birria a day ahead for deeper flavor.
Use fresh ramen noodles for the best texture.