Hello fellow foodies! Welcome to my culinary corner where we celebrate creativity and flavor fusion. Today, I’m excited to share my Birria Ramen recipe, a dish that will transport your taste buds to new heights of delight!
Emilio Sandoval, originally from Mexico, is a passionate food enthusiast and culinary explorer who finds joy in blending unique flavors and techniques from around the world. With a background in architecture, he approaches cooking with precision and creativity, creating dishes that are as visually stunning as they are delicious. When he’s not in the kitchen, you can find Emilio hiking in the mountains or practicing his photography skills.
Emilio Sandoval currently resides in the United States and grew up in Mexico.
Hailing from the vibrant kitchens of Mexico, this recipe resonates with me on a soulful level. The marriage of Mexican spicy stew with Japanese noodles mirrors my own journey of blending diverse influences to create something truly special.
The Birria Ramen recipe draws its roots from the heart of Mexican tradition, where families gather to enjoy slow-cooked stews bursting with robust flavors. Legend has it that the marriage of birria with ramen noodles was a result of a chance encounter between a Mexican traveler and a Japanese chef, leading to a culinary love story that continues to inspire dishes like mine.
What you need
Get ready to embark on a flavor adventure with my Birria Ramen recipe! Picture this: tender beef chuck roast bathed in a luscious and smoky birria broth created from a blend of dried guajillo chilies, garlic, and aromatic spices. As I lovingly braise the beef until it’s melt-in-your-mouth perfection and cook the ramen noodles to slurp-worthy tenderness, the anticipation builds. Finally, in a celebratory symphony of flavors and textures, I assemble the ultimate birria ramen bowls, topping them with crunchy radishes, zesty cilantro, and a sprinkle of culinary magic. With each spoonful, you’ll experience a fusion of Mexican spice and Japanese comfort that will leave your taste buds singing. So roll up your sleeves and get ready to savor this cross-cultural culinary delight!
Ingredients:
- Beef Chuck Roast – Beef chuck roast is the star ingredient in this recipe, bringing richness and flavor to the birria stew. It can be swapped with beef short ribs for a different texture.
- Dried Guajillo Chilies – Dried guajillo chilies add a deep, smoky flavor and mild heat to the birria broth. Ancho chilies can be used as a substitute if guajillo chilies are not available.
- Bay Leaves – Bay leaves provide a subtle aromatic element to the birria stew, enhancing the overall flavor profile. If unavailable, you can omit them or use a pinch of dried oregano instead.
- Ramen Noodles – Ramen noodles bring a comforting and familiar element to this fusion dish, absorbing the flavorful birria broth. Use your favorite type of noodles if ramen is not on hand.
- Radishes – Radishes add a fresh crunch and peppery bite to the dish, balancing out the richness of the stew. Cucumber slices can be a good alternative for a similar texture.
- Cilantro – Fresh cilantro adds a burst of freshness and herbaceous flavor to the dish, complementing the rich and spicy stew. Parsley can be used as a substitute if cilantro is not preferred.
Utensils:
- Dutch Oven – Ideal for braising the beef and simmering the birria stew, but a large heavy-bottomed pot can be used as a substitute.
- Blender – Used to blend the soaked chilies into a smooth paste for the birria broth. A food processor can also be used as an alternative.
- Large Pot – Needed for cooking the ramen noodles separately. Any large pot with a lid will work for this step.
- Tongs – Useful for handling and shredding the cooked beef chuck roast. A fork can also be used for shredding.
- Soup Bowls – Required for serving the birria ramen. Deep bowls or large mugs can be used as alternatives.
Dried Guajillo Chilies
Dried guajillo chilies are like little pockets of flavor magic in this birria ramen recipe. When soaked and blended, they transform into a rich, smoky paste that infuses the stew with a depth of taste that’s simply irresistible. These chilies bring a gentle heat that dances on the palate, enhancing the overall experience of the dish. Despite being underrated in many kitchens, their addition here elevates the birria stew to a whole new level of deliciousness.
Cilantro
Ah, cilantro, the herb that divides the crowd into lovers and skeptics. In this birria ramen creation, cilantro adds a pop of fresh, citrusy goodness that brightens up the rich and spicy stew. As I chop up a generous handful of cilantro, I can’t help but revel in its vibrant green color and invigorating aroma, knowing that each leaf will bring a burst of flavor to every spoonful of ramen. While some may shy away from cilantro due to its polarizing nature, I believe its inclusion here is essential for a truly authentic and dynamic taste experience.
What to serve it with?
I love serving my Birria Ramen with a side of freshly made corn tortillas. The warm, pillowy texture of the tortillas perfectly complements the bold flavors of the birria broth and adds a comforting touch to the meal. Growing up in Mexico, I have fond memories of my family gathering around the table, tearing into warm tortillas and savoring them with hearty stews. It’s a nostalgic nod to my heritage and a reminder of the simple joys of shared meals and communal dining experiences.
Summary
As I conclude this culinary journey, I invite you to recreate this Birria Ramen masterpiece in your own kitchen. Let the symphony of flavors and textures transport you to a realm where Mexican spice meets Japanese comfort. I’d love to hear from you: what unique twist would you add to this fusion dish? Share your thoughts in the comments below and let’s keep the culinary conversation simmering. Until next time, amigos, keep exploring, experimenting, and most importantly, keep savoring the magic of food! Buena cocina!
Here’s the recipe:
Birria Ramen: A Fusion of Mexican Spicy Stew and Japanese Comfort Noodles
Equipment
- Dutch oven
- Blender
- large pot
- Tongs
- Soup bowls
Ingredients
- 2 lbs Beef Chuck Roast
- 4 Dried Guajillo Chilies
- 2 Bay Leaves
- 8 oz Ramen Noodles
- 4 Radishes
- 1/2 cup, chopped Cilantro
Instructions
- Prepare the Beef Chuck Roast - Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the roast until browned on all sides, about 4-5 minutes per side.
- Make the Birria Broth - In a blender, combine the dried guajillo chilies, garlic, onion, vinegar, oregano, cumin, cloves, and bay leaves with 2 cups of hot water. Blend until smooth to create the flavorful birria paste.
- Braise the Beef - Pour the birria paste over the seared beef in the Dutch oven. Add enough water to cover the meat and bring to a simmer. Cover the Dutch oven and transfer to a preheated oven, cooking at 325°F (165°C) for 3 hours until the beef is tender and falls apart easily.
- Prepare the Ramen Noodles - Cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
- Serve the Birria Ramen - Shred the braised beef with tongs and assemble the birria ramen bowls by placing a portion of noodles in each bowl, ladling the rich birria broth over them, and topping with shredded beef, sliced radishes, chopped cilantro, and any desired garnishes.
