The Mexican Ramen Noodles you didn't know you needed | Birria ramen noodles | Marion's Kitchen

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles provide more fiber, while instant noodles are budget-friendly.

birria meat

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is lower in fat, while pork can be a more affordable option.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is often cheaper.

Place beef ribs in a deep rectangular tray and sprinkle generously on all sides with salt and pepper. Set aside for 5 minutes.

Place chipotle peppers, crushed tomato, vinegar, garlic, oregano, paprika and cumin into the bowl of a food processor. Blitz until smooth.

Pour tomato mixture over the beef ribs, ensuring they’re well coated. Transfer tray to the fridge and refrigerate overnight.

The next day, place a casserole dish or Dutch oven over medium-high heat. Add the vegetable oil, followed by the onion, cinnamon sticks and cloves. Saute gently for around 2 minutes or until the onion turns translucent.

Add the ribs to the pan, scraping off excess marinade beforehand. Cook, turning often, for about 5 minutes until all sides are a beautiful golden brown.

Pour over the reserved marinade, followed by the beef stock. Bring to a simmer, then reduce heat to low and cook for 4 hours until the meat is very tender and the bone has fallen out.

Carefully remove the beef ribs from the pan and transfer to a clean tray or large plate. Use two forks to shred the beef from the bones (discard the bones).

Scoop off roughly half of the red oil that’s sitting on top of the broth and place into a separate bowl or container for later.

Now strain the broth into a large, clean saucepan, discarding the aromatics and what’s remaining in the sieve (press it down with the ladle to ensure you get as much liquid as possible out of it!).

Place a frying pan over high heat and add in around 2 tbsp of the excess oil. Now add enough shredded beef to top 4 serves of ramen noodles – and fry for about 5-6 minutes until crispy.

Meanwhile, place the saucepan of broth under high heat and bring to a boil. Add the instant noodles and cook for 1-2 minutes or until tender.

Use tongs to divide noodles between serving bowls. Top with some crispy beef, then ladle some of the steaming broth over the meat and noodles.

Add some shredded cabbage, half an egg, jalapenos and fresh coriander to each of the bowls. Squeeze lime over everything and dive in!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens