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Birria Ramen

Birria Ramen: Comforting Fusion for Cozy Nights

Birria Ramen combines the rich flavors of Mexican birria with Japanese ramen for a hearty, delightful meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinating Time 2 hours
Total Time 3 hours 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese, Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Broth
  • 2 lbs Beef (shank, brisket, or chuck roast) Use for a rich flavor base.
  • 3 Dried Guajillo Peppers Adds mild heat and depth.
  • 7 oz Chipotle Peppers in Adobo Adjust for your heat tolerance.
  • 1/4 cup Vinegar (rice vinegar preferred) Balances flavors.
  • 14 oz Crushed Tomatoes Contributes sweetness and body to the broth.
  • 5 Garlic (cloves) Enhances aroma.
  • 1 tsp Dried Oregano (preferably Mexican) Key for traditional flavors.
  • 1/2 tsp Smoked Paprika Adds smoky flavor.
  • 1 tsp Cumin Introduces warmth and earthiness.
  • 1 medium Onion (chopped) Builds flavorful base.
  • 1 Cinnamon Stick Adds subtle sweetness.
  • 2 Bay Leaves Infuses aromatic notes.
  • 6 Whole Cloves Delivers warming spice notes.
  • 2 quarts Chicken or Beef Stock (unsalted preferred) Forms the flavorful soup base.
For the Noodles and Toppings
  • 4 portions Ramen Noodles Fresh or dried work wonderfully.
  • 4 large Eggs Optional, marinate for added richness.
  • 1/2 Red Onion (sliced) Provides a fresh contrast.
  • Cabbage (shredded) Adds nice crunch.
  • Lime Wedges Offers zesty brightness.
  • Jalapeños (sliced) Optional for extra heat.
  • Cilantro (chopped) Fresh herb garnish.

Equipment

  • Instant Pot
  • blender
  • large skillet
  • pot for boiling water

Method
 

Step‑by‑Step Instructions
  1. Soak the dried guajillo peppers in hot water for about 15 minutes until pliable.
  2. Season cubed beef with salt and pepper and let it rest.
  3. Blend chipotle peppers, vinegar, crushed tomatoes, garlic, oregano, smoked paprika, cumin, and soaked guajillo peppers into a smooth marinade.
  4. Marinate beef in the marinade for at least 2 hours or overnight.
  5. Sauté chopped onion in medium heat for 6-8 minutes until golden.
  6. Pressure cook marinated beef with bay leaves, cinnamon stick, and whole cloves for 45 minutes.
  7. Shred cooked beef with two forks.
  8. Cook ramen noodles according to package instructions and set aside.
  9. Assemble ramen by ladling broth, adding noodles, shredded beef, and toppings.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 45gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 1500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

For best flavor, marinate the beef overnight and use a large pot for boiling noodles to avoid mushiness.

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