Description
A rich and comforting birria ramen bowl made with smoky beef consommé, tender shredded beef, chewy ramen noodles, soft boiled eggs, and fresh toppings for the ultimate cozy fusion meal.
Ingredients
Scale
- 2 pounds beef chuck roast
- 6 cups beef broth
- 4 dried guajillo chilies
- 1 dried ancho chili
- 5 garlic cloves
- 1 medium white onion
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 3 packs instant ramen noodles
- 3 soft boiled eggs
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced white onion
- 2 limes cut into wedges
- 2 tablespoons chili oil
Instructions
- Heat a large pot over medium heat.
- Toast the dried guajillo and ancho chilies lightly for about 1 minute.
- Blend the chilies with garlic, onion, tomato paste, cumin, smoked paprika, soy sauce, and 1 cup beef broth until smooth.
- Place the beef chuck roast into the pot and pour in the chili mixture along with the remaining beef broth.
- Bring to a gentle simmer and cook for about 2 hours and 30 minutes until the beef is tender.
- Remove the beef and shred it with forks.
- Strain the broth if desired for a smoother texture.
- Cook the ramen noodles separately according to package instructions.
- Divide noodles into serving bowls and ladle hot consommé over the top.
- Add shredded beef, soft boiled eggs, cilantro, diced onions, lime wedges, and chili oil before serving.
Notes
- Cook noodles separately to avoid soggy texture.
- Add fresh lime juice right before serving for brightness.
- The broth tastes even better the next day.
- Store broth and noodles separately for best leftovers.