Description
A fusion dish combining traditional Mexican birria with Japanese ramen, creating a rich and flavorful meal.
Ingredients
Scale
- 2 lbs beef (shank or chuck)
- 4 cups beef broth
- 2 cups water
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 2 packs ramen noodles
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- 1 cup shredded cheese (Oaxaca or Monterey Jack)
Instructions
- Remove seeds and stems from dried chilies. Soak in hot water for 15 minutes.
- Blend soaked chilies, onion, garlic, cumin, oregano, black pepper, and salt into a smooth paste.
- Brown beef in a pot, then add the chili paste, beef broth, water, and bay leaves.
- Simmer for 3 hours until beef is tender. Shred the beef.
- Cook ramen noodles according to package instructions.
- Assemble bowls with noodles, shredded beef, broth, cheese, cilantro, and lime wedges.
Notes
- Adjust chili quantity for preferred spice level.
- Use leftover broth for dipping tortillas.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 3 hrs 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg