Name: Beef Birria Ramen
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 10 guajillo chilies, seeded; 4 dried de árbol chilies; boiling water, as needed; 1 tablespoon cooking oil (e.g., avocado oil); 1/2 white onion, roughly chopped; 4 garlic cloves, crushed; 6 Roma tomatoes, roughly chopped; 1 teaspoon whole black peppercorns; 6 cloves; 1/2-inch piece of dried ginger; 1/4 teaspoon cumin seeds; 1 teaspoon fresh thyme; 1/2 tablespoon dried marjoram; 1/2 tablespoon dried Mexican oregano; 1 tablespoon Knorr® Granulated Chicken Bouillon; 2 tablespoon apple cider vinegar; Salt to taste; 2 pounds beef chuck roast; 2 beef shanks; 2 beef short ribs; 1.5 quarts beef stock; 1 (2 1/2 inch) stick Ceylon cinnamon; 1/2 white onion; 4 garlic cloves; 2 bay leaves; 8 servings fresh or dried Japanese ramen noodles (not instant); 1 large white onion, finely chopped; 1 bunch fresh cilantro, leaves chopped; Lime wedges

Beef Birria Ramen

This beef birria ramen is a rich, spicy Mexican beef birria served as a Japanese ramen noodle bowl. Topped with fresh cilantro, onion, and a squeeze of lime, an unassuming broth delivers intense flavors while tender beef and noodles offer satisfying comfort in every bite.

3 hr 50 min total 30 min prep 2 hr 50 min cook 8 763 cal

Instructions

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1 For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.
2 Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.
3 Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.
4 In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.
5 To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.
6 Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.
7 To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.