Description
A fusion dish combining traditional Mexican birria with Japanese ramen, offering a rich, flavorful broth and tender meat.
Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 2 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- Salt to taste
- 4 packs ramen noodles (discard seasoning)
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Season beef with salt and sear in a pot until browned.
- Add onion, garlic, and dried chilies. Cook until fragrant.
- Pour in beef and chicken broth. Add cumin, oregano, and smoked paprika.
- Simmer for 3 hours until beef is tender.
- Shred beef and strain the broth.
- Cook ramen noodles separately according to package.
- Assemble bowls with noodles, shredded beef, and broth.
- Garnish with lime wedges and cilantro.
Notes
- Adjust spice level by adding more or fewer chilies.
- Store leftover broth separately for best texture.
- Serve with warm tortillas if desired.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion