Jan 15, 2024
Birria Ramen
20 MINUTES
2 servings
EASY
Birria is one of those dishes that can stretch into so many different meals. One of my favorite ways to use a big batch is birria ramen. The slow braised meat, usually goat or beef, soaks into a rich, spiced broth and tangles with ramen noodles for the ultimate cozy bowl. A little cilantro, onion and lime cut through with brightness. It is an easy mix of Mexican and Japanese comfort food that just works.
Ingredients
4 cups of birria de res with its broth - recipe here
half onion, small diced, for garnishing
cilantro, 1 tbsp, minced for garnishing
lime, cut into wedges for garnishing
ramen noodles, 1 package, (i like the sun noodle brand)
unsalted beef broth, 8 oz
Instructions
In a pot, combine the birria, its consommé, and some beef broth. If you're using leftover birria, reheat gently; if it's freshly made, just bring it back to a simmer. You’re aiming for a soupy consistency—so add more beef broth as needed until it’s nice and brothy. Taste and adjust for salt. Once ready, set aside and keep warm.
In a separate pot, bring water to a boil for the ramen noodles.
Once boiling, add the noodles and cook for about 3 minutes (or follow package instructions).
Transfer the cooked noodles to a deep bowl.
Ladle the hot birria and broth over the noodles until fully covered.
Top with diced onions, chopped cilantro, and a wedge of lime.
Enjoy immediately while hot!
