Go Back
A steaming bowl of birria ramen with shredded beef, fresh cilantro, and lime wedges.
Print Recipe

Birria Ramen - Prepper Protein

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 6 servings
Calories: 850kcal

Ingredients

  • 3 lbs beef chuck roast, cubed into 2-inch pieces
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 tablespoon vegetable oil
  • 1 large white onion, diced
  • 4 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 cups beef bone broth
  • 6 servings of high-protein ramen noodles
  • 1 cup fresh cilantro, chopped
  • 1 cup white onion, finely diced for garnish
  • 2 limes , quartered

Instructions

  • Heat vegetable oil in a heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.
  • Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 10 minutes to rehydrate.
  • Blend the rehydrated chiles with 1 cup of the soaking liquid, diced onion, garlic, oregano, cumin, and cinnamon until a smooth paste is formed.
  • Transfer the chile paste to the pot with the beef and pour in the beef bone broth.
  • Bring the mixture to a boil, then reduce heat to low and simmer covered for 3 to 4 hours until the beef is tender enough to shred.
  • Remove beef from the pot, shred using two forks, and return the meat to the liquid (consomé).
  • In a separate pot, cook the ramen noodles according to package instructions and drain.
  • Divide the noodles into six bowls, ladle the beef and consomé over the noodles, and garnish with cilantro, diced onion, and lime wedges.