Description
Experience a delicious fusion with this Birria Ramen Mash-Up, combining tender slow-simmered beef in a rich, smoky chili broth with classic fresh ramen noodles. This hearty dish blends traditional Mexican flavors with Japanese ramen for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Meat and Broth
- 1 lb beef chuck or lamb shank
- 4 cups low-sodium beef broth
Chili Sauce
- 2 dried ancho or guajillo chili peppers
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Noodles and Garnish
- 4 oz fresh ramen noodles
- 2 corn tortillas
Instructions
- Prepare Ingredients: Chop the onion and mince the garlic to have them ready for the sauce and broth preparation.
- Toast and Blend Chili Sauce: Toast the dried ancho or guajillo chili peppers in a dry pan until they become fragrant, enhancing their smoky flavor. Transfer them to a blender along with the chopped onion, minced garlic, freshly squeezed lime juice, and beef broth. Blend everything until you achieve a smooth, flavorful sauce.
- Sear the Meat: In a large pot, heat a bit of oil over medium-high heat and sear the beef chuck or lamb shank on all sides until nicely browned, which locks in juices and adds depth of flavor.
- Simmer the Broth: Pour the blended chili sauce over the seared meat in the pot. Cover and simmer on low heat for about 45 minutes, or until the meat becomes tender and infused with the rich chili broth.
- Cook Ramen Noodles: Prepare the fresh ramen noodles according to the package instructions, typically boiling them for 2-3 minutes until tender but firm. Drain and set aside.
- Assemble the Dish: Place the cooked ramen noodles into serving bowls. Ladle the birria broth with the tender meat over the noodles. Garnish generously with chopped fresh cilantro and a squeeze of lime juice for brightness and balance. Optionally, warm the corn tortillas on a dry pan and serve on the side to enjoy alongside your ramen mash-up.
Notes
- You can substitute beef chuck with lamb shank for a richer flavor.
- Adjust the number of chili peppers according to your heat preference.
- Use low-sodium beef broth to better control the saltiness of the final dish.
- Fresh ramen noodles yield the best texture, but dried can be used in a pinch.
- Optionally garnish with additional toppings such as diced onions or shredded cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Japanese Fusion
