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A steaming bowl of Birria Ramen with shredded beef, soft-boiled egg, and fresh lime
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Birria Ramen with Beef

Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 4 servings
Calories: 850kcal

Ingredients

  • 3 lbs beef chuck roast, cut into large chunks
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 medium white onion, halved
  • 6 cloves garli c
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 4 cups beef stock
  • 2 tbsp apple cider vinegar
  • 4 portions ramen noodles
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced white onion
  • 2 limes , cut into wedges
  • 4 soft -boiled eggs
  • Salt and black pepper to taste

Instructions

  • Season beef chunks with salt and pepper, then sear in a large heavy-bottomed pot over medium-high heat until browned on all sides.
  • Toast guajillo and ancho chiles in a dry pan for 2 minutes, then soak in hot water for 15 minutes until softened.
  • Blend soaked chiles, onion, garlic, oregano, cumin, cinnamon, cloves, and apple cider vinegar with 1 cup of beef stock until smooth.
  • Pour the blended sauce over the beef and add the remaining beef stock.
  • Cover and simmer on low heat for 2.5 to 3 hours until the beef is fork-tender.
  • Remove the beef from the pot, shred it using two forks, and discard any excess fat.
  • Strain the cooking liquid through a fine-mesh sieve to create a clear consommé.
  • Cook ramen noodles according to package instructions and drain.
  • Place noodles in bowls, top with shredded beef, and pour the hot consommé over the top.
  • Garnish with cilantro, diced onion, a soft-boiled egg, and a squeeze of lime before serving.