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Flavorful Birria Ramen Fusion Bowl Recipe Easy Rich Consomme Broth

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A fusion of Mexican birria and Japanese ramen featuring a rich consommé broth, tender shredded beef, and fresh ramen noodles for a comforting and flavorful bowl.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 medium tomato, roasted or charred
  • 4 large garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon black peppercorns
  • Salt, to taste
  • 6 cups beef broth (homemade or low-sodium store-bought)
  • 2 tablespoons apple cider vinegar
  • 12 ounces fresh ramen noodles
  • Shredded birria beef (from the cooked chuck)
  • Thinly sliced white onion, for topping
  • Chopped fresh cilantro leaves
  • Lime wedges, for squeezing
  • Thinly sliced radishes (optional)
  • Queso fresco or shredded Oaxaca cheese (optional)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes until soft.
  2. Char the tomato, garlic cloves, and onion quarters on a dry skillet or under a broiler until blackened spots form.
  3. Drain soaked chiles and add to a blender with roasted tomato, garlic, onion, cumin, oregano, black peppercorns, and 1 cup beef broth. Blend until smooth.
  4. Heat a bit of oil in a Dutch oven over medium-high heat. Brown beef chuck pieces on all sides for about 5 minutes. Remove and set aside.
  5. Pour chile sauce into the pot, add browned beef, remaining beef broth, bay leaves, apple cider vinegar, and salt to taste. Bring to a boil, then reduce heat and simmer partially covered for 2 hours or until beef is tender and falling apart.
  6. Remove beef from broth and shred with two forks. Discard bay leaves.
  7. Strain the broth through a fine mesh strainer or cheesecloth into a clean pot or bowl to obtain a clear consommé.
  8. Bring a pot of water to a boil. Cook fresh ramen noodles according to package instructions (usually 2-3 minutes). Drain and divide noodles into serving bowls.
  9. Ladle hot consommé over noodles. Top with shredded birria beef, sliced onions, cilantro, radishes, and a squeeze of lime. Add cheese if desired.
  10. Serve immediately while piping hot.

Notes

Skim off foam or fat during simmering to keep consommé clear. Adjust spice level by varying dried chiles. For gluten-free, substitute ramen noodles with rice or shirataki noodles. Do not rinse noodles after cooking to retain consommé flavor. Leftovers keep well refrigerated for up to 3 days; store broth and beef separately from noodles.

Nutrition

Keywords: birria ramen, birria ramen fusion bowl, birria consommé, Mexican ramen, fusion recipe, beef ramen, consommé broth, easy birria recipe

Find it online: https://tempotaste.com/flavorful-birria-ramen-fusion-bowl-recipe-easy-rich-consomme-broth/