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Savory Birria Ramen Tacos Recipe with Easy Dipping Consommé Guide

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A flavorful fusion of traditional Mexican birria and comforting ramen noodles, served in crispy tacos with a rich, spicy consommé for dipping. This recipe offers a quick and easy way to enjoy a unique taco experience with tender beef, springy noodles, and aromatic broth.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, minced
  • 1 small white onion, quartered
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and freshly ground black pepper, to taste
  • 6 small corn tortillas
  • 2 packs fresh ramen noodles or equivalent dried ramen (without seasoning packets)
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Vegetable oil, for frying and sautéing
  • Optional garnishes: chopped fresh cilantro, diced white onion, lime wedges, pickled jalapeños

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
  2. Transfer toasted chiles to a bowl and cover with hot water; soak for 15 minutes until softened.
  3. Drain the soaked chiles and add to a blender with chipotle pepper, garlic, onion, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth, adding more broth if needed to reach a saucy consistency.
  4. Season beef chunks generously with salt and pepper.
  5. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat and brown the beef on all sides.
  6. Pour in the chili sauce and remaining beef broth. Add bay leaves. Bring to a simmer, cover, reduce heat to low, and cook for 1.5 to 2 hours until beef is fork-tender and shreds easily.
  7. Remove beef from the pot and strain the remaining liquid through a fine mesh strainer into a serving bowl or pot to create the consommé. Keep warm.
  8. Shred the beef finely using two forks and return it to the consommé to keep moist and flavorful.
  9. Cook ramen noodles according to package instructions (usually 3-4 minutes in boiling water). Drain and set aside.
  10. Heat a skillet with about 1 tablespoon of oil over medium heat.
  11. Dip each tortilla briefly into the consommé to soften and coat.
  12. Place tortilla in skillet, sprinkle half with shredded beef, a small handful of ramen noodles, and cheese. Fold tortilla over filling and press lightly.
  13. Fry tacos for 2-3 minutes on each side until tortilla is crisp and cheese is melted, flipping carefully with tongs.
  14. Serve tacos hot with warm consommé on the side for dipping. Garnish with chopped onion, cilantro, and a squeeze of lime.

Notes

Toast dried chiles carefully to enhance smoky flavor without burning. Blend chili sauce smooth before slow cooking to meld spices. Cook ramen noodles al dente to avoid sogginess. Dip tortillas briefly in consommé before frying to soften without becoming greasy or falling apart. For gluten-free, use rice noodles and certified corn tortillas; for dairy-free, omit cheese or use plant-based alternatives. The consommé tastes better after resting overnight. Reheat gently and add broth or water if needed.

Nutrition

Keywords: birria tacos, ramen tacos, consommé, Mexican fusion, slow-cooked beef, dipping broth, easy tacos, spicy consommé, ramen noodles, comfort food

Find it online: https://junomeals.com/savory-birria-ramen-tacos-recipe-with-easy-dipping-consomm-e-guide/