Ingredients
Scale
- 2 lbs beef chuck or brisket, shredded
- 4 cups water (or beef broth)
- 4 servings of ramen noodles (about 2 blocks)
- 4 whole eggs (optional)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
- ½ cup chopped onions (for garnish)
- 1 cup shredded cabbage (optional)
- 1 cup sliced radishes (optional)
- Red birria sauce (approx. 1 cup)
Instructions
- Brown the beef in oil, add birria sauce and water/broth, and simmer for 2 hours. Shred and set aside.
- Cook ramen noodles until al dente. Boil eggs for 6-7 minutes, peel, and set aside.
- Add cooked ramen to bowls, pour over birria broth, and top with shredded beef.
- Garnish with cilantro, onions, cabbage, radishes, lime wedges, and eggs. Serve hot.
Notes
- Adjust the spiciness by adding more or fewer chiles.
- For a richer flavor, let the birria simmer for longer.
- Prep Time: 20 minutes
- Inactive Time: 10 minutes
- Cook Time: 2 hours
- Category: Ethnic
Nutrition
- Calories: ~650-800 kcal
- Sugar: 5g
- Sodium: 1,200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg