How to make Birria Ramen recipe

Ingredients

• 2 pounds Beef Chuck Roast (boneless, trimmed)
• 0.5 medium Onion (half onion, sliced and placed face down when searing)
• 1 clove Garlic (top chopped off, peel back outer layers, keep some skin for easier blending later)
• 2 pieces Chicken Bouillon Cube (adds umami to the broth)
• 6 cups Chicken Broth (or use water + extra bouillon cubes)
• 4 pieces Bay Leaves
• 5 pieces Arbol Chili (stem removed, seeds removed)
• 5 pieces Ancho Chili (stem removed, seeds removed)
• 5 pieces New Mexico Chili (stem removed, seeds removed)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Oregano (dried)
• 1 tablespoon Brown Sugar (optional, adds depth)
• 2 pieces Cinnamon Stick (optional, whole)
• 1 teaspoon Whole Black Peppercorns (optional, adds texture)
• 2 packs Ramen Noodles (any flavor, discard seasoning packet)
• 2 tablespoons Cilantro (chopped for garnish)
• 1 whole Lime (cut into wedges for serving)
• 1 tablespoon Valentina Hot Sauce (optional, adds extra heat)

Instructions

1. Prep Ingredients

   Slice half an onion, chop the top off the garlic clove, peel back the outer layers leaving some skin attached. Remove stems and seeds from all chilies, then set aside.

   Time: PT10M

2. Season the Beef

   Pat the beef chuck dry, then season generously with salt, black pepper, and optional seasoning salt.

   Time: PT2M

3. Sear Beef with Onion and Garlic

   Heat a thin layer of oil in a skillet over medium‑high heat. Place the onion half face down, then add the garlic piece with the chopped top facing down. Add the beef and sear each side about 5 minutes until browned.

   Time: PT10M

   Temperature: 350°F

4. Transfer to Pot and Add Broth

   Move the seared beef, onion, and garlic to a large pot. Pour in enough chicken broth (or water plus extra bouillon cubes) to fully submerge the meat. Add four bay leaves.

   Time: PT5M

5. First Simmer

   Bring the pot to a boil, then reduce to a low simmer. Cook for 30 minutes, partially covered.

   Time: PT30M

6. Add Chilies

   Stir in the prepared arbol, ancho, and New Mexico chilies.

   Time: PT2M

7. Second Simmer

   Continue to simmer on medium‑low for 20‑30 minutes, or until the chilies are very soft and beginning to fall apart.

   Time: PT25M

8. Blend the Sauce

   Remove the bay leaves. Transfer the broth, softened chilies, onion, garlic, a bouillon cube, salt, pepper, and oregano to a blender. Add a little extra broth or water to help blending. Puree until completely smooth.

   Time: PT5M

9. Strain the Sauce

   Pass the blended mixture through a fine‑mesh strainer back into the pot, pressing with a spoon to extract as much liquid as possible.

   Time: PT3M

10. Optional Deep Flavor Simmer

    Add whole black peppercorns, a tablespoon of brown sugar, and two cinnamon sticks. Simmer gently for an additional 60 minutes, stirring occasionally.

    Time: PT60M

11. Cook Ramen Noodles

    In a separate pot, boil water and cook the ramen noodles according to package directions (usually 3‑4 minutes). Drain and set aside.

    Time: PT5M

    Temperature: 212°F

12. Assemble the Bowls

    Divide cooked ramen into serving bowls. Ladle hot birria broth over the noodles, add shredded beef, then garnish with chopped onion, cilantro, lime wedges, and a drizzle of Valentina hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

3g