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Birria Ramen Bowl: Recipe You’ll Want Every Week

Birria Ramen Bowl: Recipe You’ll Want Every Week
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This Birria Ramen Bowl recipe blends the deep, smoky flavor of traditional Mexican birria with the comforting soul of Japanese ramen. It’s an ultimate comfort food hybrid that’s bold, spicy, and slurp-worthy.

Ingredients

Scale
  • 2 lbs chuck roast, cut into chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo
  • 1 medium white onion, chopped
  • 5 garlic cloves
  • 1 tablespoon cumin
  • 1 teaspoon Mexican oregano
  • 4 cups beef broth
  • Salt and pepper to taste
  • 4 blocks ramen noodles (discard seasoning)
  • 4 cups birria broth (reserved from meat)
  • Optional: 2 soft-boiled eggs, halved
  • Optional: bok choy or sautéed spinach
  • Chopped cilantro
  • Diced white onion
  • Sliced jalapeños
  • Lime wedges
  • Radish slices
  • Chili oil

Instructions

  1. Toast chilies on a dry skillet until fragrant. Soak in hot water for 15 minutes.
  2. Blend soaked chilies with chipotle, onion, garlic, cumin, oregano, and 1 cup broth until smooth.
  3. Sear beef chunks in a Dutch oven. Pour blended sauce over beef, add remaining broth, cover, and simmer for 3 hours or until meat shreds easily.
  4. Remove beef and shred with forks. Strain broth through a fine mesh strainer. Return meat to broth or reserve separately.
  5. Cook ramen noodles until al dente. Place noodles in serving bowls.
  6. Pour hot birria broth over noodles. Add shredded birria beef and desired toppings.

Notes

Store beef and broth separately in airtight containers. Refrigerate up to 5 days or freeze for 3 months. Reheat broth gently without boiling. Cook noodles fresh before serving. Add kimchi, coconut milk, or switch noodles for fun variations. Reduce spice by skipping chipotle.

Nutrition

Keywords: birria ramen, fusion recipe, birria bowl, mexican ramen, comfort food

Find it online: https://adrianrecipes.com/https-adrianrecipes-com-birria-ramen-bowl/