Jan 15, 2024
Birria Ramen
20 MINUTES
2 servings
EASY
Birria ramen brings together the deep, spicy richness of Mexican birria with the cozy, savory comfort of Japanese ramen.
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!
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