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Birria ramen

Slow braised chilli beef in its rich consommé, with ramen noodles. A fusion that broke the internet.

180 minTime

68 gProtein each

mediumSpice

Make it your way

Grandma's wayMexican beef birria served as ramen.

The original

760kcalsame

68 gproteinsame

7 gfibresame

180minutessame

Birria ramen.

Per serving, worked out from the ingredient table.

Beef700 g beef chuck or shank, in big chunks

Dried guajillo chilli6, seeded

Dried ancho chilli2, seeded

Onion1, plus more chopped to serve

Garlic5 cloves

Tomato1 large

Cumin powder (ground cumin)½ tsp

Dried oregano1 tsp

Cinnamon powdera pinch

Bay leaf (indian bay leaf)2

Vinegar1 tbsp

Beef stock (beef broth)5 cups

Wheat noodles4 portions ramen noodles

MozzarellaOaxaca cheese or mozzarella, shredded

Coriander leaves (cilantro)chopped

Lemonlime wedges

Saltto taste

5 steps

1Toast the chillies briefly, soak in hot water, then blend with onion, garlic, tomato, spices and vinegar.
2Season the beef, brown it, then add the sauce, stock and bay and simmer covered until falling apart.
3Shred the beef and season the consommé.
4Cook noodles, divide into bowls, top with beef and cheese and ladle over hot consommé.
5Finish with onion, coriander and lime.

Serve it like this

Serve in deep ramen bowls, beef and melted cheese on top, with lime, onion and coriander in small dishes alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.