Classic-Swap Birria Ramen Bowls

Birria, the slow-braised stew linked to Jalisco, gets a ramen twist in this classic swap. Chile-toasted guajillo and ancho deepen the beef broth, which clings to springy noodles for a hearty lunch bowl.

Serves 4 · 25 min prep · 150 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless beef chuck
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 large white onion
• 6 garlic cloves
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 6 cups beef broth
• 2 tbsp apple cider vinegar
• 4 packs (discard seasoning) ramen noodles
• 1/2 cup chopped fresh cilantro
• 2 lime
• 4 thinly sliced radishes
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil

Instructions

1. 1Stem and seed the dried guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 1 to 2 minutes until fragrant and slightly pliable. Transfer the chiles to a bowl, cover with hot water, and soak for 15 minutes until softened.
2. 2While the chiles soak, cut the beef chuck into large chunks and season generously on all sides with salt and black pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. 3Sear the beef pieces in batches until deeply browned on all sides, about 3 to 4 minutes per side, then set aside on a plate. Do not crowd the pot so a proper crust forms.
4. 4Roughly chop half the onion and smash the garlic. Drain the soaked chiles and blend them with the chopped onion, garlic, cumin, oregano, cinnamon, vinegar, and beef broth until completely smooth.
5. 5Return the seared beef to the pot. Pour the chile puree over the meat, add the remaining broth and bay leaves, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef shreds easily with two forks.
6. 6Remove the beef, shred it finely, and return it to the consommé. Taste and adjust salt. Keep the broth at a bare simmer so it stays hot and rich.
7. 7Bring a separate pot of water to a boil and cook the ramen noodles according to package timing minus 30 seconds so they stay springy. Drain well and divide among four deep lunch bowls.
8. 8Ladle generous amounts of shredded birria and consommé over each nest of noodles. Thinly slice the remaining onion half.
9. 9Top each bowl with sliced onion, radishes, and a shower of cilantro. Squeeze fresh lime over the top just before serving so the broth brightens.
10. 10Serve immediately while the noodles are still firm and the consommé is steaming. For meal-prep lunches, keep noodles separate and combine with hot broth at work so they do not soften.