Savory Birria Ramen

$- 2 cups beef shank or chuck roast, cut into cubes - 2 dried guajillo chilies, seeds removed - 2 dried ancho chilies, seeds removed - 4 cups beef broth - 1 tablespoon apple cider vinegar In this savory birria ramen, the beef is key. I love using beef shank or chuck roast. These cuts give great flavor and tenderness. The dried guajillo and ancho chilies add depth and warmth. Their rich taste makes the broth special. Beef broth adds a savory base. The apple cider vinegar brings a nice tang that brightens everything. - Fresh cilantro, chopped - Sliced radishes - 2 green onions, sliced - Lime wedges Garnishes make your bowl pop! Fresh cilantro adds a burst of brightness. Sliced radishes give a nice crunch. Green onions add a hint of sharpness. And don't forget the lime wedges! A squeeze of lime makes each bite refreshing and zesty. - Additional spices or flavorings - Alternative noodles - Custom toppings Feel free to get creative! You can add spices like smoked paprika or chili powder for more heat. If you want, try different noodles. Rice noodles or udon work well too. Custom toppings, like avocado or cheese, can make this dish your own. For the full recipe, see above. Toasting the chilies Start by toasting the dried guajillo and ancho chilies. Heat a dry skillet over medium heat. Add the chilies and toast them for 2 to 3 minutes. Turn them often to avoid burning. You want them fragrant and slightly darkened. Soaking the chilies After toasting, soak the chilies in hot water for 15 minutes. This helps them soften. Once soaked, drain them and set them aside for later. Browning the beef In a large pot, heat olive oil over medium-high heat. Add 2 cups of beef shank or chuck roast, cut into cubes. Brown the beef on all sides for about 5 minutes. This step adds great flavor. Sautéing onion and garlic Once browned, add 1 quartered onion and 4 crushed garlic cloves to the pot. Sauté for 2 to 3 minutes until fragrant. This mix will enhance the taste of your dish. Blending the ingredients In a blender, combine the soaked chilies, 1 teaspoon of cumin seeds, 1 teaspoon of oregano, 4 cups of beef broth, and 1 tablespoon of apple cider vinegar. Blend until smooth. If needed, add more broth for a nice sauce consistency. Combining with beef Pour the chili mixture over the browned beef in the pot. Make sure all the beef pieces are coated well. Bring it to a simmer, then reduce the heat to low. Cover and cook for about 2 hours until the meat is tender. Cooking instructions In a separate pot, cook 2 packages of ramen noodles according to the package instructions. Avoid using the seasoning packets that come with the noodles. This keeps the flavors pure. Draining Once cooked, drain the noodles and set them aside. They will soak up the delicious broth later. Dividing ramen into bowls To serve, divide the ramen noodles into bowls. Make sure each bowl gets a good amount of noodles. Ladling broth and garnishing Ladle the Birria broth over the ramen noodles. Add the shredded beef on top. Garnish with fresh cilantro, sliced radishes, and green onions. Serve with lime wedges on the side for an extra burst of flavor. Enjoy your savory Birria ramen! For the complete recipe, check the Full Recipe. To make the best Savory Birria Ramen, toasting the chilies is key. This step brings out their rich flavors. Heat a dry skillet to medium. Add the dried guajillo and ancho chilies. Toast them for about 2–3 minutes, turning often. Once fragrant, soak them in hot water for 15 minutes. This softens the chilies and makes them easier to blend. Balancing spices is also important. Use cumin and oregano to enhance the dish. Start with small amounts. You can always add more later. Taste as you go to find the right mix for your palate. Browning the beef properly gives it depth. Heat olive oil in a large pot over medium-high heat. Add the beef cubes. Cook until they are brown on all sides, about 5 minutes. This creates a nice crust, adding flavor to your broth. When blending the sauce, aim for a smooth consistency. After soaking, drain the chilies. Place them in a blender with broth and spices. Blend until smooth, adding extra broth if needed. This ensures your sauce coats the beef well and brings everything together. For the best experience, serve your Savory Birria Ramen with fresh garnishes. Chopped cilantro adds brightness. Sliced radishes give a crunch, while green onions add a fresh kick. Pair your dish with beverages that complement its flavors. A cold Mexican beer works great, or try a refreshing lime soda. Both will enhance the rich taste of your ramen. For the full recipe, check out the details above. {{image_2}} You can swap meats for a unique touch. Try pork or chicken for a different taste. If you prefer vegetarian, use jackfruit or mushrooms. These options will still give you great flavor and texture. Noodle choices can change the dish too. Instead of ramen, use udon or rice noodles. They each bring a different bite to your bowl, making it exciting every time. Boost the flavors with extra spices or aromatics. Add more garlic or a touch of smoked paprika for depth. A pinch of cinnamon can surprise your taste buds. Customizing broth flavors is simple. You can add miso paste for umami or a splash of soy sauce for saltiness. These small changes can elevate your savory birria ramen. If you’re looking for a great place to try savory birria ramen, check local spots. Some restaurants serve unique twists that will wow your palate. I recommend visiting a popular local eatery. Read reviews to find one serving this dish well. You might discover a new favorite spot for savory birria ramen. To keep your Savory Birria Ramen fresh, follow these tips: - Refrigeration tips: Store your ramen in an airtight container in the fridge. This helps prevent any unwanted odors. Consume the leftovers within 3 to 4 days for the best taste. - Freezing instructions: If you have more ramen than you can eat, freeze it! Place the broth and meat in one container. Store the noodles separately. This way, they will not get mushy. You can keep them in the freezer for up to 2 months. When it's time to enjoy your leftovers, here’s how to do it right: - Best methods for reheating birria ramen: The microwave works well, but the stovetop is best. Heat the broth gently in a pot and add the noodles when hot. - Maintaining flavor and texture: Add a splash of water to help the noodles regain their original texture. This keeps them from becoming too dry or clumpy. Knowing when to toss out your leftovers is key: - How long can you store leftovers?: As mentioned, in the fridge, you have 3 to 4 days. In the freezer, up to 2 months. - Signs of spoilage: Look for off smells, discoloration, or a slimy texture. If you see any of these signs, it’s best to throw it away. Enjoy your delicious Savory Birria Ramen while it's fresh! Savory Birria Ramen is a fun mix of Mexican and Japanese flavors. It combines tender birria meat with ramen noodles in a rich broth. You get spicy and savory notes from the birria that liven up the dish. The warm broth hugs the ramen, making every bite cozy and satisfying. This dish is a great way to enjoy the best of both worlds. Yes, you can easily make this dish vegetarian! Swap beef for hearty veggies like mushrooms or jackfruit. Use vegetable broth instead of beef broth. You can also add beans or tofu for protein. These changes keep the dish full of flavor while catering to vegetarian diets. If your broth is too spicy, try adding more liquid. You can add more broth or water to tone down the heat. Another option is to add a bit of sugar or honey. This helps balance the spice with sweetness. Dairy, like sour cream or yogurt, can also help cool things down. Leftover birria is super versatile! You can use it in tacos, quesadillas, or burritos. Add it to nachos for a tasty topping. You can also make birria enchiladas or a savory birria pizza. The options are endless, so get creative! For the full recipe, check out Savory Birria Ramen. You learned how to make Savory Birria Ramen with simple steps. We covered key ingredients like beef shank, chilies, and garnishes. I shared tips for the best flavor and variations to suit your taste. Remember to store leftovers properly and enjoy them later. This dish offers a delicious blend of flavors. Explore different ingredients and make it your own. Enjoy creating this tasty meal for yourself and others. Happy cooking!$

Experience the bold flavors of Savory Birria Ramen with this easy-to-follow recipe! Featuring tender beef shank simmered in a rich, spiced broth and served over delicious ramen noodles, this dish is perfect for cozy nights. From toasting chilies to garnishing with fresh herbs, every step is a flavorful adventure. Click through to explore this mouthwatering recipe and elevate your ramen game today!

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Ingredients

2 cups beef shank or chuck roast, cut into cubes

1 onion, quartered

4 cloves garlic, crushed

2 dried guajillo chilies, seeds removed

2 dried ancho chilies, seeds removed

1 teaspoon cumin seeds

1 teaspoon oregano

4 cups beef broth

1 tablespoon apple cider vinegar

1 tablespoon olive oil

2 packages ramen noodles (discard seasoning packets)

Fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Sliced radishes (for garnish)

2 green onions, sliced (for garnish)

Instructions

Start by preparing the dried chilies. In a dry skillet over medium heat, lightly toast the guajillo and ancho chilies for about 2-3 minutes, turning frequently to avoid burning. Once toasted, soak them in hot water for 15 minutes until softened.

In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides (about 5 minutes). Once browned, add the quartered onion and crushed garlic to the pot and sauté for another 2-3 minutes until fragrant.

Drain the soaked chilies and place them in a blender along with cumin seeds, oregano, beef broth, and apple cider vinegar. Blend until smooth, adding a bit more broth if necessary to get a nice sauce consistency.

Pour the chili mixture over the beef in the pot, ensuring all beef pieces are well coated. Bring to a simmer, then reduce the heat to low, cover, and let it cook for about 2 hours or until the meat is tender and easily shredded.

Once the meat is done, remove it from the pot and shred it using two forks. Return the shredded beef to the pot.

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

To serve, divide the ramen noodles into bowls. Ladle the Birria broth with shredded meat over the noodles.

Garnish with fresh cilantro, sliced radishes, and green onions. Serve with lime wedges on the side for an extra burst of flavor.

Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4