Description
Fusion dish combining slow‑cooked birria beef and consommé with ramen noodles and typical ramen toppings for a rich, spicy bowl of comfort.
Ingredients
- 2 lb (≈900 g) beef chuck or stew beef, cut into chunks
- 1 small white onion, chopped
- 3 cloves garlic, minced
- Birria seasoning (≈1 oz or as per packet) or dried chiles & spices mixture
- 4 cups (≈1 L) water or low‑sodium beef broth
- ≈10.75 oz ramen noodles (one block or packet, discard seasoning packet if using instant)
- Optional toppings: soft‑boiled eggs, chopped fresh cilantro, diced white onion, lime wedges, sliced jalapeño
Instructions
- In the slow cooker, combine beef chunks, chopped onion, minced garlic, birria seasoning, and water (or broth).
- Cook on LOW for 4‑6 hours (or until beef is very tender and shreddable).
- About 20 minutes before serving, add the ramen noodles. Cover and cook until noodles are tender.
- Meanwhile, prepare optional toppings: soft‑boil eggs, chop cilantro & white onion, cut lime wedges, slice jalapeño if using.
- When ready, divide noodles, shredded beef, and broth among bowls. Top each with egg halves, cilantro, diced onion, jalapeño, and serve with a squeeze of lime.
Notes
- If you don’t have enough birria broth, stretch with beef stock and adjust seasoning (salt, cumin, oregano, chili powder) to maintain depth of flavor.
- You can use leftover birria de res (beef) and its consommé instead of making from scratch.
- Instant ramen is convenient, but fresh ramen noodles work too and give a better texture.
- Make the eggs just before serving so yolks stay creamy.
- Leftovers keep in fridge for up to ~3 days; reheat gently and add fresh toppings.
Nutrition
- Serving Size: 1 bowl (≈1/4 of recipe)
- Calories: ≈ 673 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 2263 mg
- Fat: ≈ 23 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 12 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 55 g
- Fiber: ≈ 3 g
- Protein: ≈ 59 g
- Cholesterol: ≈ 141 mg
