Birria Ramen
This Birria Ramen fuses two comfort food favorites into one deeply flavorful bowl. Rich, slow-cooked beef birria, seasoned with Spanglish Asadero Birria Seasoning and simmered in a bold guajillo and ancho chile sauce, is shredded and piled onto ramen noodles soaked in the savory birria broth. Topped with fresh onion, cilantro, and a squeeze of lime, every spoonful delivers smoky, spicy, and comforting flavor.
A creative mashup perfect for chilly nights or whenever you're craving something rich and warming, this ramen brings bold Mexican flavor to a beloved noodle bowl.
This Birria Ramen fuses two comfort food favorites into one deeply flavorful bowl. Rich, slow-cooked beef birria, seasoned with Spanglish Asadero Birria Seasoning and simmered in a bold guajillo and ancho chile sauce, is shredded and piled onto ramen noodles soaked in the savory birria broth. Topped with fresh onion, cilantro, and a squeeze of lime, every spoonful delivers smoky, spicy, and comforting flavor.
A creative mashup perfect for chilly nights or whenever you're craving something rich and warming, this ramen brings bold Mexican flavor to a beloved noodle bowl.
Ingredients
For the Birria
4½ lb beef for birria
½ onion
½ head garlic
2 bay leaves
5 Cups water
Salt, to taste
Oil, for searing the meat
For the Sauce
8 guajillo chiles, seeds removed
2 ancho chiles, seeds removed
½ Tbsp ground cumin
1 Tbsp dried oregano
10 whole black peppercorns
3 whole cloves
3 garlic cloves
1 Tbsp white vinegar
1½–2 Cups of the water used to soak the chiles
For the Ramen
Ramen noodles of your choice
Birria broth
Shredded birria meat
Diced onion
Fresh cilantro
Fresh lime, cut into wedges
Instructions
Heat a little oil in a large skillet or pot. Season the beef with salt and Spanglish Asadero Birria seasoning. Sear on all sides until nicely browned.
Transfer the seared meat to a large pot. Add the water, onion, garlic, bay leaves, and salt to taste. Cover and cook over medium heat for about 1 hour.
While the meat cooks, soak the guajillo and ancho chiles in hot water for 10–15 minutes, until softened.
Transfer the softened chiles to a blender and add the garlic cloves, cumin, oregano, black peppercorns, cloves, white vinegar, 1½ Cups of the chile-soaking water, and Spanglish Asadero Birria seasoning. Blend until completely smooth. Strain the sauce to remove any remaining chile skins or spices.
Pour the strained sauce into the pot with the beef. Cover and cook over low heat for another 2–3 hours, or until the meat is extremely tender and easily falls apart.
In a separate pot, bring some of the birria broth to a simmer. Add the ramen noodles and cook according to package instructions.
Once the noodles are ready, transfer to a bowl and add the shredded birria meat and plenty of hot birria broth.
Top with diced onion and fresh cilantro, then finish with a squeeze of fresh lime.
to adjust your cookie settings.
