Chaos Birria Ramen Bold Fusion (Printable)

Tender spiced beef with rich broth and noodles combined with vibrant fresh toppings for a flavor-packed meal.

# Ingredient List:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 can (14 oz) diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp ground black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Steps:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Place them in a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - In a blender, combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper. Blend until smooth.
03 - Season beef chunks with salt and pepper. Heat a splash of oil in a large Dutch oven over medium-high heat. Brown the beef thoroughly on all sides in batches to avoid overcrowding.
04 - Add the blended chili marinade and 2 cups beef broth to the browned beef. Incorporate bay leaves, stir, then bring to a simmer. Cover and cook over low heat for 2.5 to 3 hours until the beef is tender enough to shred.
05 - Remove beef from the pot and shred using two forks. Discard bay leaves and skim excess fat from the broth surface. Strain the broth.
06 - In a large pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a gentle simmer.
07 - Prepare ramen noodles according to package instructions. Drain and evenly distribute into four serving bowls.
08 - Ladle hot birria-ramen broth over the noodles. Top each bowl with shredded beef.
09 - Garnish with halved soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, and optionally jalapeños, toasted sesame seeds, and chili oil.
10 - Serve hot and encourage diners to customize bowls with additional toppings as desired.

# Tips from the Pros:

01 -
  • It tastes like you've been cooking all day, but the whole bowl comes together in under an hour once the beef is done.
  • The spiced broth is so addictive you'll find yourself sipping it straight from the bowl like it's liquid gold.
  • It's the kind of dish that feels fancy enough for impressing people but casual enough for a Tuesday night alone.
02 -
  • Don't skip toasting the dried chilies—it takes two minutes and transforms them from flat to genuinely fragrant, which is the entire difference between good birria and unforgettable birria.
  • If your broth tastes too intense after braising, don't panic; the chicken broth is there to balance it, so trust the process of combining them rather than trying to fix it solo.
  • Instant ramen actually works wonderfully here because the noodles are designed to absorb broth; don't feel like you need to hunt down fresh unless you're already at an Asian market.
03 -
  • If you have time, crisp some of the shredded beef in a hot skillet with a little oil before plating; the crispy edges add textural contrast that makes every bite interesting.
  • The broth is too good to waste—if you're not filling bowls to the brim, save the extra and sip it as a warming drink or use it as a base for other soups.
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