How to Make Birria Ramen
I’ve been seeing food trucks make this amazing combination, birria ramen, and I just had to make my own at home. Making birria doesn’t have to be hard.
This recipe is straightforward and skips any unnecessary steps. No need to remove the seeds from the chiles or strain through a sift. It’s packed with so much flavor you’ll be wanting to make this more often.
With this birria recipe you can make tacos, gorditas, quesadillas or whatever your heart desires. But this birria ramen is so good you’ll definitely impress anyone.
What is Birria Ramen?
First off, birria is a Mexican dish that is made from a combination of chile peppers, garlic, bay leaves, thyme and cumin. The meat used is usually beef but can also be goat. And ramen is a Japanese noodle soup. Together they make this delicious dish.
Using the chile sauce from the birria we mix it into the ramen and the broth. Top it off with shredded birria and garnish it with cilantro, onions and lime wedge. Absolutely delicious!
How to Make Birria Ramen
Ingredients
- 2.5 lbs Beef chuck roast, cut into large pieces (3 in x 3 in)
- ½ lb Oxtail bones
- 4 Chile Ancho
- 8 Chile de Arbol
- 3 Chile Pasilla
- 5 Chile Guajillo
- 1 Onion
- 4 Garlic Cloves
- 1 tsp Marjoram
- ½ cup Sesame Seeds, toasted
- 1 tsp Dried Thyme
- 1 tsp Ground Cumin
- 2 Whole Cloves
- 1 Cinnamon Stick
- 4 Whole Peppercorns
- 1 tsp Dried Oregano
- 4 cups of Water
- 3 tbsp of Oil (I used Avocado Oil)
- 1 tbsp Beef Bouillon
- Salt, to taste
- Your favorite ramen
- Chopped Cilantro and Onion for garnish
- Lime, cut into wedges
Directions
1.With a damp paper towel clean your chiles very well and set aside. No need to remove seeds.
In a pot add water and turn heat to medium low. This will be for the chiles to soak in to help them soften.
In a skillet toast all your chiles and ½ of the onion. Once the chiles are toasted, add them to the pot with water and cover with a lid. Let them soften for 10 minutes. Set the onion aside for now.
Remove the stems from the chiles and add them to the blender along with the toasted onion, garlic, cloves, cinnamon stick, toasted sesame seeds, cumin, whole peppercorns, oregano, thyme, marjoram and 1 ½ cups of water. Blend until super smoother. It will be very thick. Set aside.
In a large pot or dutchoven add 3 tbsp of oil and turn heat to medium high. Let the oil get hot and in the meantime slice the remaining ½ of the onion.
Once the oil is hot add the sliced onions and cook until golden brown. Remove the pot from the burner and then add the chile sauce into the pot. Be very careful, it will start to splatter. Using the remaining water (2 ½ cups) slowly add to the blender and swirl to get as much of the chile sauce out and pour into the pot.
Place the pot back onto the burner and add bay leaves, beef bouillon and salt. Cook on medium high for 5 minutes. Stirring occasionally.
Add the beef and oxtail bones. Making sure everything is coated in the chile sauce. Cover with a lid and simmer on low heat for 3 ½ – 4 hours.
Once the meat is done, make the ramen according to the package.
Final Step!
In a bowl, add the ramen with the broth and scoop as much chile sauce as you want from the birria into your bowl. Give it a good mix then add your shredded birria on top. Garnish with cilantro, onions and a lime wedge. Enjoy!
# Tips
For the oxtail bones, if you aren’t able to find them at your local grocery store you can use beef neck bone or any type of beef soup bones. This adds so much flavor to the birria!
If you’re using a Dutch oven preheat oven to 325 degrees and cook for 3 ½ hours or until meat is super tender.
You can adjust the seasoning at the very end as well. If you don’t have beef bullion on hand you can use chicken bouillon instead. I always have chicken bouillon on hand so whenever I don’t have beef bouillon I make the swap and it comes out great.
No need to strain or remove the seeds. My mom taught me it was an extra step that didn’t need to be done.
When toasting the chiles make sure your window is open and the vent is turned on high. Once the chile de arbol hits the hot skillet, sometimes it can make you cough. Also might happen when the chile sauce hits the hot oil.
If you want it to be less or more spicy, adjust the amount of chile de arbol.
Using this recipe you can use the birria for tacos, quesadillas, gorditas or whatever you are craving.
Don’t forget to follow and tag me in social media when you make any of my recipes. I love to see when you recreate my dishes!
Birria Ramen
Ingredients
- 2.5 lbs Beef chuck roast cut into large pieces (3 in x 3 in)
- ½ lb Oxtail bones
- 4 Chile Ancho
- 8 Chile de Arbol
- 3 Chile Pasilla
- 5 Chile Guajillo
- 1 Onion
- 4 Garlic Cloves
- ½ cup Sesame Seeds toasted
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Marjoram
- 1 tsp Cumin
- 1 Cinnamon Stick
- 2 Whole Cloves
- 4 Whole Peppercorns
- 4 cups of Water
- 3 tbsp of Oil I used Avocado Oil
- 1 tbsp Beef Bouillon
- Salt to taste
- Your favorite ramen
- Chopped Cilantro and Onion for garnish
- Lime cut into wedges
Instructions
- With a damp paper towel clean your chiles very well and set aside. No need to remove seeds.
- In a pot add water and turn heat to medium low. This will be for the chiles to soak in to help them soften.
- In a skillet toast all your chiles and ½ of the onion. Once the chiles are toasted, add them to the pot with water and cover with a lid. Let them soften for 10 minutes. Set the onion aside for now.
- Remove the stems from the chiles and add them to the blender along with the toasted onion, garlic, cloves, cinnamon stick, toasted sesame seeds, cumin, whole peppercorns, oregano, thyme, marjoram and 1 ½ cups of water. Blend until super smoother. It will be very thick. Set aside.
- In a large pot or dutchoven add 3 tbsp of oil and turn heat to medium high. Let the oil get hot and in the meantime slice the remaining ½ of the onion.
- Once the oil is hot add the sliced onions and cook until golden brown. Remove the pot from the burner and then add the chile sauce into the pot. Be very careful, it will start to splatter. Using the remaining water (2 ½ cups) slowly add to the blender and swirl to get as much of the chile sauce out and pour into the pot.
- Place the pot back onto the burner and add bay leaves, chicken bouillon and salt. Cook on medium high for 5 minutes. Stirring occasionally. Taste and add more salt if you need to.
- Add the beef and oxtail bones. Making sure everything is coated in the chile sauce. Cover with a lid and simmer on low heat for 3 ½ – 4 hours.
- Once the meat is done, make the ramen according to the package.
- In a bowl, add the ramen with the broth and scoop as much chile sauce as you want from the birria into your bowl. Give it a good mix then add your shredded birria on top. Garnish with cilantro, onions and a lime wedge. Enjoy!
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