Description
A rich, slow-braised lamb or beef ramen noodle soup with a smoky chile broth. This fusion dish marries traditional birria depth with silky ramen noodles for a luxurious, customizable bowl of comfort.
Ingredients
1.5 lbs lamb or beef chuck (halal-certified)
1/2 cup guajillo chiles, stemmed and seeded
1/4 cup ancho chiles, stemmed
1/4 cup pasilla chiles, stemmed
1 large onion, quartered
4 garlic cloves, peeled
2 ripe tomatoes, halved
1 tbsp ground cumin
1 tbsp Mexican oregano
1 tsp ground cinnamon
1/2 tsp ground cloves
2 cups beef or lamb broth
10 oz ramen noodles
Toppings: chopped scallions, cilantro, lime wedges, pickled onions, chili oil (optional)
Instructions
Toast chiles in a dry skillet for 1-2 minutes until fragrant, then soak in hot water for 20 minutes.
Sauté onion and garlic in oil until softened, add tomatoes and spices, cooking 10 minutes.
Add meat to the pot, cover with 4 cups water, and simmer for 2-3 hours until tender.
Blend chiles with their soaking water into a smooth paste, add to the pot with broth.
Simmer 15-20 minutes to thicken broth.
Cook ramen noodles according to package instructions.
Ladle broth into bowls, top with noodles, meat, and desired garnishes.
Notes
Use halal-certified lamb or halal beef for dietary compliance
Adjust spice level by reserving some chile paste for heat control
Broth can be frozen for up to 3 months
For ramen noodle alternatives, use gluten-free soba or egg noodles if preferred
- Prep Time: 30
- Cook Time: 150
- Category: Dinner
- Method: Braising and Simmering
- Cuisine: Mexican-Fusion/Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg