Can we talk about the rich, hearty goodness of Birria meets the comforting embrace of Ramen? Who would have thought, right? When I first heard of Birria Ramen, I couldn’t believe these two culinary worlds could collide so perfectly to create a dish that’s pure genius. Seriously, whoever created this idea deserves a high-five.
If you’re craving a taste adventure, you’re in for a treat. We’re about to dive into the world of Birria Ramen, a fusion fiesta that’s equal parts surprising and comforting. A fusion fiesta that promises to tickle your taste buds and leave you wanting more.
What you need
Equipments:
- Instant pot
- Blender
- Cast iron/stainless steel pan
- Mesh strainer
Main Ingredients
- 2.5 lb beef chuck (or short ribs)
- Salt & pepper to marinate the beef
- 3 tbsp neutral oil
- Beef bone for broth, optional
Aromatic Base
- 3 tbsp olive oil
- ¼ tsp salt
- Half an onion
- 1 tbsp minced garlic
- 2 tomato
- ½ tsp oregano
- ¼ tsp cumin
- ¼ cup vinegar
- 3 guajillo chilies
- 2 ancho chilies
- 3 chipotle chilies
- 4 cups stock/water
- Sugar & salt for seasoning to taste
Spices for broth (wrap in cheesecloth bag)
- 2 stick cinnamon
- ¼ tsp cloves (2)
- 4 bay leaves (3)
- ½ tsp black pepper
Serving
- Cooked ramen
- Boiled eggs
- Cilantro, garnishing
- Jalapeno, garnishing
- Black pepper, garnishing
- Lime wedges.
How to make Birria Ramen
- Prepare the meat:
- Season the beef with salt and pepper.
- Heat up neutral oil in your cast iron/stainless steel pan. Sear the beef until they sport a golden-brown glow.
- Craft the aromatic base:
- Saute half an onion, minced garlic, and tomato until they become aromatic, season with oregano and cumin.
- While that’s sizzling, toss your guajillo chilies, ancho chilies, and chipotle chilies into a pot of boiling water. Let them soak up the heat until they’re soft and pliable. De-seed the chilies if you don’t want your broth too spicy.
- Blitz the Birria base:
- In a blender, combine the sauteed aromatic, vinegar and the pre-boiled chilies. Blend until it’s smooth.
- Create the Birria broth:
- Pour the blended mixture into the instant pot. Cook for 3-5 minutes. Add beef stock/water.
- If you’re using beef bones, go ahead and drop them in.
- Infuse flavors with spices:
- Wrap up cinnamon sticks, cloves, bay leaves, and black pepper in a cheesecloth bag. Toss it into the pot.
- Slow cook until tender:
- Drop those seared beef chuck into the pot and slow cook for 55-60 minutes in the instant pot.
- Once finished, remove the spices bag and season to taste with salt and sugar.
- Strain & Shred:
- Carefully strain the broth using a mesh strainer.
- Shred the tender beef to your liking.
- Prepare the ramen:
- Cook ramen noodles according to the package instructions.
- Assemble your Birria Ramen bowl:
- Grab a bowl, throw in some cooked ramen, and ladle that Birria broth over it.
- Top it off with boiled eggs, cilantro, jalapeno, lime wedges, and a sprinkle of black pepper.
About the chilis of Birria broth
I tried to taste-test these dried chilies and let me tell you, it was a flavor rollercoaster. Each one brings its unique flavor to the Birria Ramen:
Guajillo Chilies: These red chilies not only add velvet red color to our Birria Ramen broth, but they also bring a mild heat with a touch of sweetness.
Ancho Chilies: the sweethearts of the trio. They infuse the broth with a subtle sweetness, adding a delightful contrast to the spicier elements. In Birria Ramen, ancho chilies contribute a subtle smokiness and complexity to the broth.
Chipotle Chilies: if you’re craving some heat, the chipotle chilies are the ones bringing the fiery energy to our Birria Ramen. These smoked and dried jalapenos add a robust smoky flavor with a moderate to high level of heat.
In combination, these three types of chilies create a harmonious blend of sweetness, smokiness, and heat in the Birria Ramen broth.
Tip to make a perfect Birria Ramen
The spice level of this Birria Ramen hinges on the Chipotle. These smoked and dried jalapenos not only infuse the broth with a robust, smoky flavor but also bring a kick that defines the dish’s heat profile. You can control the intensity by adjusting the amount of chipotle chilies in the recipe. Leave the seeds if you prefer it extra spicy.
Elevate your Birria Ramen broth to a new level of richness. Once you’ve opened the instant pot lid, consider giving it a final boost by allowing it to simmer for 15-30 minutes. This additional step intensifies the flavors, allowing the spices, chilies, and meat to meld together.
Birria Ramen
Equipment
- 1 Instant pot
- 1 Blender
- 1 Mesh strainer
Ingredients
Main Ingredients
- 2.5 lb beef chuck or short ribs
- Salt & pepper to marinate the beef
- 3 tbsp neutral oil
- Beef bone for broth optional
Aromatic Base
- 3 tbsp olive oil
- ¼ tsp salt
- Half an onion
- 1 tbsp minced garlic
- 2 tomato
- ½ tsp oregano
- ¼ tsp cumin
- ¼ cup vinegar
- 3 guajillo chilies
- 2 ancho chilies
- 3 chipotle chilies
- 4 cups stock/water
- Sugar & salt for seasoning to taste
Spices for broth (wrap in cheesecloth bag)
- 2 stick cinnamon
- ¼ tsp cloves 2
- 4 bay leaves 3
- ½ tsp black pepper
Serving
- Cooked ramen
- Boiled eggs
- Cilantro garnishing
- Jalapeno garnishing
- Black pepper garnishing
- Lime wedges.
Instructions
Prepare the meat:
- Season the beef with salt and pepper.
- Heat up neutral oil in your cast iron/stainless steel pan. Sear the beef until they sport a golden-brown glow.
Craft the aromatic base:
- Saute half an onion, minced garlic, and tomato until they become aromatic, season with oregano and cumin.
- While that's sizzling, toss your guajillo chilies, ancho chilies, and chipotle chilies into a pot of boiling water. Let them soak up the heat until they're soft and pliable. De-seed the chilies if you don't want your broth too spicy.
Blitz the Birria base:
- In a blender, combine the sauteed aromatic, vinegar and the pre-boiled chilies. Blend until it's smooth.
Create the Birria broth:
- Pour the blended mixture into the instant pot. Cook for 3-5 minutes. Add beef stock/water.
- If you’re using beef bones, go ahead and drop them in.
Infuse flavors with spices:
- Wrap up cinnamon sticks, cloves, bay leaves, and black pepper in a cheesecloth bag. Toss it into the pot.
Slow cook until tender:
- Drop those seared beef chuck into the pot and slow cook for 55-60 minutes in the instant pot.
- Once finished, remove the spices bag and season to taste with salt and sugar.
Strain & Shred:
- Carefully strain the broth using a mesh strainer.
- Shred the tender beef to your liking.
Prepare the ramen:
- Cook ramen noodles according to the package instructions.
Assemble your Birria Ramen bowl:
- Grab a bowl, throw in some cooked ramen, and ladle that Birria broth over it.
- Top it off with boiled eggs, cilantro, jalapeno, lime wedges, and a sprinkle of black pepper.
