Description
A fusion dish combining the rich flavors of Mexican birria with the comforting elements of Japanese ramen.
Ingredients
Scale
- 1 pound beef chuck roast
- 4 cups beef broth
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces ramen noodles
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings: sliced radishes, avocado, hard-boiled eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a Dutch oven or oven-safe pot, sear the beef chuck roast on all sides over medium-high heat.
- Add the beef broth, chopped onion, minced garlic, minced chipotle pepper, adobo sauce, cumin, oregano, salt, and black pepper to the pot.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Bake for 3 to 4 hours, or until the beef is tender and easily shreds.
- Remove the beef from the pot and shred it using two forks. Skim any excess fat from the broth.
- Cook the ramen noodles according to package directions.
- Divide the cooked ramen noodles among serving bowls.
- Ladle the hot birria broth over the noodles.
- Top with the shredded birria beef, chopped cilantro, and optional toppings.
- Serve immediately with lime wedges.
Notes
- For a spicier broth, add more chipotle peppers or a pinch of cayenne pepper.
- You can prepare the birria ahead of time; it stores well in the refrigerator for up to 3 days.
- Adjust seasoning to your preference before serving.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg
Keywords: birria ramen, mexican ramen, fusion food, beef ramen, spicy ramen, comfort food