A flavorful bowl of Birria Ramen loaded with a scrumptious stew made with beef, spices, and chili peppers to create the most delicious consomé to serve with your favorite noodles.
This is basically a fusion dish made with the traditional Mexican birria recipe and Japanese ramen noodles. It is also known as birriamen as a result of the combination of the words birria+ramen.
The recipe became popular in Tijuana, Mexico, where it’s served in a deep bowl or in disposable cups with freshly cooked noodles, juicy shredded beef, and topped with fresh cilantro, onions, a squeeze of lime, and spicy sauce.
Make the adobo sauce:
Remove the stems on the chilies, then cut them in half lengthwise and discard the seeds.
Place them in a bowl and cover them with hot water. Allow soaking for 15 minutes or until chiles are soft.
Roast tomatoes and onions until soft and some charred spots appear. Set aside.
Place soaked chilies and all spices (garlic, peppercorns, oregano, marjoram, bay leaves, cumin seeds, ginger, cinnamon, and whole cloves) in a blender.
Add tomatoes, onions, 2 cups of water, and vinegar.
Blend on high for 2-3 minutes or until you’ll achieve a smooth sauce.
Cook The Meat (3 methods): With an Insta/Pressure pot, With a Slow Cooker or use the oven.
Once the meat is cooked, whatever method you used, remove it from the pot and place it on a large cutting board.
Using a knife, chop it well. Since the meat is so tender, it will be very easy to do this step in less than a minute.
Assemble
Cook the ramen noodles accordingly to the package instructions. Strain and divide them into bowls.
Ladle the hot birria broth and add some chopped meat.
Garnish with chopped onions and cilantro. And, if you want, with a ramen egg cut in half
Serve your birria ramen with a squeeze of lime, chopped chilies, and Mexican chili oil.
he eggs need to marinate for a couple of hours before serving.Use cold eggs from the fridge.
Place a pot with enough water to cover the eggs you intend to make.
Bring the water to a full boil and carefully add the eggs to the pot one by one.
Boil for 7 minutes (or 8-9 for custard-like eggs).
Remove the eggs from the hot water and immediately, place them into a bowl with water and ice for 15 minutes.
Peel the eggs and then place them in a bowl.
Make sure the birria is at room temperature and NOT HOT, use it to cover the eggs and allow it to marinate for a couple of hours (at least 4) before serving in your birria ramen bowl.
