Birria Ramen

4.50 from 2 votes

Want to kick back next to your grill, then enjoy some freakin' delicious noodles with mouthwatering beef? Birria ramen is calling your name.

Prep Time45

Cook Time6

Total Time6 45

Course: Dinner, Lunch, Main Course

Cuisine: Japanese, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Beef:

1 Whole Chuck Roast cubed
1.5 tbsp Kosher Salt
1.5 tbsp Black Pepper
1.5 tbsp Garlic Powder
FYR BLK Hot Sauce

Chiles:

3 ancho chiles stemmed & seeded
3 guajillo chiles stemmed & seeded
2 chipotle chiles stemmed & seeded
8-10 garlic cloves
2 cups of Water

Braising & Seasonings:

2-3 cups beef broth
2 tomatoes cubed
1/2 white onion sliced
1.5 tbsp mexican oregano
2 tbsp black pepper
1 tbsp sea salt
2 cinnamon sticks
2 bay leaves

Ramen:

2 packs Buldak Ramen carbonara
4 tbsp Mayonnaise
2 tbsp Minced Garlic
2 Egg Yolks
Chopped Cilantro garnish
Diced Red Onions garnish
2-3 Soft Boiled Eggs sliced

Instructions

Birria:

Preheat your fire to medium high temperature (around 375F)
Slather your chuck roast cubes with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.

Soft Boiled Eggs:

Bring enough water to cover your eggs to a rolling boil.
Add the eggs to the water and cook for 6.5 minutes. Once done, pull out and place in an ice water bath for 2-3 minutes.
Break off the shell, slice and serve.

Ramen:

Add your ramen to a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles once done, but save ½ cup of hot noodle water
In a bowl, add the buldak ramen sauce and seasoning packets, mayonnaise, egg yolks and minced garlic.
Add to the bowl with all the ingredients your hot noodle water and stir until fully incorporated.
Add in the noodles to the sauce then top with shredded birria, ramen eggs, sliced jalapeños and lime wedges. Serve and enjoy!

Notes

What Exactly IS Birria?

Yes, here's the question that's on everybody's minds: Derek, why are you so obsessed with birria? Well, because it's a culinary masterpiece! This bold, flavor-packed dish comes straight out of the state of Jalisco in Mexico. It's quickly become one of my favorite Mexican dishes because of its rich flavors and insane versatility.

Traditionally, birria is made with goat meat or lamb, braised in a smoky adobo with dried chiles, garlic, and warming spices. That combo gets you a deep, flavorful stew with just the right amount of kick. It's perfect for tacos, dunking into consommé, or straight-up devouring with a warm tortilla. For most of my recipes, I've swapped in chuck roast to make beef birria. If you want to swap in one of the traditional proteins in a birria recipe, go for it! Let me know in the comments how it turns out.

Nutrition