Birria Ramen

• 8 oz flank steak, thinly sliced
• 1 1/2 cups chicken broth
• 1 cup beef broth
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 1 package ramen noodles, seasoning discarded
• 1/4 cup diced white onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• Salt to taste
• Tortilla chips for serving

Steps

1. 1 In a large pot, combine chicken broth, beef broth, garlic, chili powder, cumin, oregano, and cayenne. Bring to a simmer.
2. 2 Add the thinly sliced flank steak to the simmering broth. Cook until tender, about 10 minutes.
3. 3 While the beef cooks, prepare the ramen noodles according to package instructions, omitting the seasoning packet. Drain.
4. 4 Shred the cooked beef with two forks directly in the broth.
5. 5 Divide the ramen noodles into four bowls. Ladle the beef and broth over the noodles.
6. 6 Top with diced onions and chopped cilantro. Squeeze lime juice over the top and season with salt.
7. 7 Serve with a side of tortilla chips for dipping into the broth.

Equipment

• Large pot
• Tongs
• Cutting board
• Knife

Variations

• Use chicken instead of beef for a lighter option.
• Add a splash of tequila to the broth for an authentic kick.

Substitutions

• If flank steak isn't available, substitute with beef brisket or chuck roast.
• For a vegetarian version, replace beef with mushrooms and use vegetable broth.

Pairings

• A squeeze of lime and a dash of hot sauce.
• A side of Mexican rice or refried beans.

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter or a splash of cream into the broth.
• Adjust the spice level by tweaking the amount of cayenne pepper.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a fresh avocado salad for a cool contrast.
• Serve with warm tortillas on the side.

FAQ