birria ramen and tacos
This birria ramen and tacos recipe brings the best of both worlds: slow-cooked meat, rich consommé, slurpable noodles, and crispy tacos dipped in broth.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 20 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Fusion
- Diet: Halal
Ingredients
- 2–3 lb beef chuck roast or short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 chile de árbol (optional, for heat)
- 1 white onion
- 4 garlic cloves
- 1 tomato
- 1 tbsp cumin
- 1 tbsp Mexican oregano
- 1 cinnamon stick
- 4 cups beef broth
- Salt to taste
- Ramen noodles (2 servings)
- Corn tortillas
- Oaxaca or mozzarella cheese
Instructions
1. Toast and soak dried chiles.
2. Blend chiles with garlic, onion, tomato, and spices.
3. Sear beef in pot, then add blended sauce and broth.
4. Simmer for 3 hours until meat is tender.
5. Shred meat and reserve consommé.
6. For ramen: Cook noodles, pour hot broth over, add toppings.
7. For tacos: Dip tortillas in broth, fill with meat and cheese, pan-fry until crisp.
Notes
Adjust chile amounts to control heat.
Make broth and meat ahead for quick meals.
Use Instant Pot to reduce cook time to 1 hour.
Serve both ramen and tacos for a full birria experience.
Nutrition
- Serving Size: 1 bowl + 2 tacos
- Calories: 680
- Sugar: 4g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 110mg
Find it online: https://dinnerscoop.com/birria-ramen-and-tacos/