Birria Ramen

Two of the internet’s most obsessed-over foods in one bowl. The slow-simmered, chile-rich birria broth replaces traditional tonkotsu, and the shredded beef piled on top makes this one of those meals you think about for days after.

Ingredients

  • 2 lbs beef chuck roast, cubed
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 chipotle peppers in adobo
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 medium white onion, quartered
  • 6 cloves garlic
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp black pepper
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • Salt to taste
  • 6 portions fresh ramen noodles
  • Soft-boiled eggs, halved
  • Fresh cilantro
  • Diced white onion
  • Lime wedges
  • Sliced radishes

Step-by-Step Instructions

Step 1: Toast and Soak the Chiles

Toast the guajillo and ancho chiles in a dry skillet over medium heat, about 1-2 minutes per side until fragrant and slightly darkened. Transfer to a bowl, cover with hot water, and soak for 15 minutes.

Step 2: Make the Chile Sauce

Drain the chiles and add them to a blender with the chipotle peppers, diced tomatoes, quartered onion, garlic, cumin, oregano, and apple cider vinegar. Blend until completely smooth.

Step 3: Sear the Beef

Season the beef chunks generously with salt and pepper. Heat a Dutch oven over high heat with a bit of oil. Sear the beef in batches until deeply browned on all sides. Don’t skip this step. The fond on the bottom of the pot is where the flavor lives.

Step 4: Braise

Pour the chile sauce over the seared beef. Add the beef broth and bring everything to a boil. Reduce heat to low, cover, and let it simmer for 2.5 to 3 hours. You want the beef falling apart when you look at it.

Step 5: Shred and Season

Pull the beef out, shred it with two forks, and return it to the broth. Taste and adjust salt. The broth should be rich, slightly spicy, and deeply savory.

Step 6: Assemble the Bowls

Cook the ramen noodles according to the package. Divide noodles between bowls, ladle the birria broth and shredded beef over top. Add a halved soft-boiled egg, cilantro, diced onion, sliced radishes, and a good squeeze of lime.

Serving Suggestions

  • Serve with a side of crispy tortilla chips for dipping in the broth
  • A cold Mexican lager pairs perfectly
  • Pickled red onions on top add a nice acidic bite

Tips

  • The broth freezes well for up to 3 months. Make a double batch.
  • For spicier birria, add an extra chipotle or two from the can.
  • Marinate the beef in the chile sauce overnight if you have time. It deepens the flavor significantly.
  • The soft-boiled eggs can be marinated in soy sauce and mirin for a few hours to make them proper ajitama.