Birria Ramen: A Twist on Traditional Mexican Stew
Birria Ramen Recipe
Ingredients:
Birria:
3 dried ancho chiles
3 dried guajillo chiles
4 cloves garlic, smashed
1 medium onion, coarsely diced
2 lb chuck roast, cut into 2-inch cubes
Salt and pepper to taste
2 tbsp apple cider vinegar
½ tsp ground ginger
½ tsp ground cinnamon
Cayenne pepper to taste (optional)
1 ½ tsp ground cumin
1 tbsp Mexican oregano
1 (28 oz) can crushed tomatoes
1 tsp Aleppo pepper (optional)
Hot water for soaking chiles
Ramen Assembly:
Cooked ramen noodles (for serving)
Hard-boiled eggs, halved
Fresh cilantro, chopped
Lime wedges
Broth (reserved from the Birria sauce)
Additional toppings (optional): sliced radishes, diced onions, shredded cheese
Instructions:
1. Clean and Prepare the Chiles:
Wearing gloves, nip the tops of the dried ancho and guajillo chiles, slit the sides, and remove the seeds and ribs.
Tear the cleaned chiles into smaller pieces.
2. Toast and Soak the Chiles:
Toast the chiles in a dry pan for a few minutes until fragrant, stirring occasionally.
Add the toasted chiles to a pot of hot water and bring them to a boil. Once boiling, cover the pot and remove it from heat. Let the chiles soak for 15 minutes. Strain them once done, reserving the soaking liquid if desired.
3. Brown the Beef:
Season the chuck roast cubes with salt and pepper.
In a large, hot pan, sear the beef in batches to brown all sides, being careful not to overcrowd the pan. Remove the browned meat and set it aside.
4. Sauté the Vegetables:
In the same pan, add the diced onion and cook for about 5 minutes until translucent, soaking up the browned bits (fond) from the pan.
Add the smashed garlic cloves and cook for a few minutes longer.
5. Deglaze and Season:
Deglaze the pan with apple cider vinegar, scraping up any remaining fond.
Add ginger, cinnamon, cayenne (to taste), cumin, and Mexican oregano. Stir the spices into the onions and garlic, cooking briefly until fragrant.
6. Prepare the Sauce:
Add the crushed tomatoes, drained chiles, and Aleppo pepper (optional) to the pan. Use an immersion blender to blend everything into a smooth sauce (or transfer to a blender if needed).
Return the browned beef and any juices to the pot with the sauce. Stir to combine.
7. Braise the Birria:
Cover the pot and transfer it to a 325°F (160°C) oven. Braise the beef for about 3 hours until tender.
8. Assemble the Birria Ramen:
Once the Birria is done, remove it from the oven. Skim excess oil from the top if necessary.
In a serving bowl, add some cooked ramen noodles.
Pour in the broth from the Birria (you can thin it out with additional broth or water if needed), along with some of the Birria sauce.
Add a portion of the shredded Birria meat, and top with a halved hard-boiled egg.
Garnish with fresh cilantro and a squeeze of lime. Serve with extra lime wedges and your choice of additional toppings, like sliced radishes or diced onions.
Enjoy!
This fusion of Birria and Ramen combines the rich, flavorful sauce of traditional Mexican stew with the comforting textures of ramen. Feel free to experiment with other braised meats and customize your toppings.