Birria Ramen
Birria Ramen is a spicy, tangy and smoky ramen with marinated, slow cooked beef in a chili infused broth and served with ramen noodles!
Servings: 6 servings
Calories: 439kcal
Ingredients
- 2 pounds beef shank
- 12 ounces dried ramen noodles cooked according to instructions
- 8 cups chicken stock
- ¼ onion thinly sliced (for serving)
- 2 limes for serving
- 4 tablespoons chopped cilantro for serving
- 1-2 jalapenos sliced (for serving)
- 2 radishes sliced (for serving)
- Ramen eggs optional (for serving)
Marinade:
- 2 chipotle peppers in adobo sauce
- 1 teaspoon toasted cumin seeds
- 4 dried guajillo peppers
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 2 teaspoons salt
- 1 tablespoon apple cider vinegar
Instructions
- Soak the guajillo peppers in 1 cup of boiling water for about 30 minutes, until softened. Open and remove most of the seeds.
- Combine all the marinade ingredients in a blender and pulse until a paste forms.
- Add 1-4 tablespoons of the guajillo pepper soaking liquid until the mixture is pourable.
- Pour the marinade over the beef shanks and let it sit in the fridge overnight. (I use a ziplock bag to marinate the shanks as it makes it easier to coat all sides of the beef).
- Heat a large pot or Dutch oven over medium high heat.
- Add the beef shanks (marinade included) and brown on both sides (about 2-3 minutes per side).
- Pour in broth, bring to a simmer, cover and simmer for 4-6 hours, until beef shanks are tender.
- Strain the broth through a mesh sieve (you can also serve as is, but it won't be as clear).
- Serve with cooked ramen noodles and toppings.
Notes
- When marinating the beef, I recommend using a large ziplock bag as it makes it easier to coat all sides of the beef shanks.
- Browning the beef shanks adds flavor and seals in the juices so be sure not to skip this step.
- You’ll need to use a large pot in order to fit the beef shanks and all of the broth.
- To control the saltiness of the ramen broth, I recommend using a homemade or low sodium chicken broth.
- You can also use homemade beef broth like this slow cooker beef bone broth.
- For a clear broth, be sure to strain it through a mesh strainer before serving.
- If you’re adding marinated ramen eggs as a topping, you should make them in advance as they need to marinate overnight.
- If you’re planning for leftovers, store the birria and noodles separately. If the noodles are stored in the broth, they will get mushy.
Nutrition
Serving: 1cup | Calories: 439kcal | Carbohydrates: 46g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 2086mg | Potassium: 824mg | Fiber: 4g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 6mg