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Flavorful Birria Ramen Recipe Easy Rich Consommé Broth with Cheese

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A comforting and unique ramen bowl combining rich Mexican birria flavors with silky ramen noodles and melted cheese, featuring a clarified consommé broth.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 4 cups beef broth
  • 12 oz fresh ramen noodles
  • 2 cups consommé broth (prepared from beef cooking liquid)
  • 1 cup shredded Oaxaca cheese or mozzarella
  • Optional garnishes: chopped fresh cilantro, thinly sliced white onion, lime wedges, radish slices, chopped green onions

Instructions

  1. Place the dried guajillo and ancho chilies into a bowl of hot water and soak for 15 minutes until softened. Drain and roughly chop.
  2. In a blender or food processor, combine soaked chilies, chipotle pepper, garlic cloves, onion quarters, apple cider vinegar, oregano, cumin, smoked paprika, salt, and a splash of beef broth. Blend until smooth, adding more broth if needed to get a thick paste.
  3. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then brown on all sides, about 3-4 minutes per side.
  4. Add the chili paste to the browned beef, stirring to coat. Pour in the remaining beef broth and add bay leaves. Bring to a simmer, then cover and reduce heat to low.
  5. Let the beef cook gently for 1.5 to 2 hours, or until tender enough to shred with a fork. Check occasionally and skim any foam from the surface.
  6. Remove beef and bay leaves. Strain the broth through a fine mesh sieve lined with cheesecloth into a clean pot. Return consommé to low heat to keep warm.
  7. Use two forks to shred the beef into bite-sized pieces. Mix some shredded beef back into the consommé for extra flavor.
  8. Cook fresh ramen noodles in a separate pot according to package instructions (usually 2-3 minutes). Drain and divide into serving bowls.
  9. Ladle hot consommé over noodles, top with shredded birria beef, and pile on shredded cheese. The residual heat will melt the cheese; optionally, place bowls briefly under a broiler to get bubbly, golden cheese.
  10. Garnish with cilantro, onion, lime, radish, or green onions as desired. Serve immediately.

Notes

Do not skip browning the beef to build flavor. Clarify consommé broth by straining through cheesecloth for a clear, rich broth. Cook noodles last minute to avoid sogginess. For dairy-free, omit cheese or use plant-based melting cheese. For a slow cooker method, cook on low for 6-8 hours. Keep an eye on cheese if broiling to avoid burning.

Nutrition

Keywords: birria ramen, consommé broth, cheese ramen, Mexican ramen, birria beef, easy birria recipe, rich broth, slow cooked beef, ramen noodles, comfort food

Find it online: https://pokirecipes.com/flavorful-birria-ramen-recipe-easy-rich-consomm-e-broth-with-cheese/