Flavor-Packed Birria Ramen with Beef in the Pressure Cooker

Experience the fusion of rich, savory flavors with our Birria Ramen with Beef. This recipe combines the traditional Mexican birria with the comforting texture of ramen noodles, creating a unique and delicious dish. Using a pressure cooker to prepare the beef ensures tender, flavorful meat in a fraction of the time, making this dish perfect for busy weeknights or special family dinners.

In our home, Birria Ramen has become a sensation. The first time I made it, my husband was blown away by the depth of flavor, and our kids loved the combination of tender beef and noodles. It’s now a staple for our weekend meals, bringing excitement to the table and smiles to everyone’s faces. The blend of spicy, savory consomé with the ramen noodles makes this dish irresistible.

Why This Birria Ramen with Beef?

1. Fusion of Cultures: This recipe brings together Mexican and Asian culinary traditions, creating a flavorful and unique dish that’s sure to impress.

2. Time-Saving: Using a pressure cooker cuts down on cooking time while ensuring the beef is tender and full of flavor.

3. Versatile: You can customize the spice level and add your favorite toppings, making it easy to adapt to your family’s preferences.

4. Crowd-Pleaser: Perfect for gatherings, this dish is a guaranteed hit that combines the comforting familiarity of ramen with the bold flavors of birria.

Ingredients

• For the Beef:
  • Beef chuck roast, weight will vary
  • 1 whole onion, roughly chopped (150g)
  • 720ml (3 cups) water
  • 2 beef bouillon cubes
  • 2 tablespoons garlic powder (30g)
  • 1 tablespoon onion powder (15g)
  • 1 tablespoon oregano (15g)
  • 1 tablespoon ground cumin (15g)
  • 1 tablespoon adobo seasoning or seasoning salt (15g)
  • 1 tablespoon chili powder (15g)
• For the Consomé:
  • 7 dried guajillo chiles
  • 4 dried arbol chiles (optional for spiciness)
  • 3 Roma tomatoes (300g)
  • 3 garlic cloves
  • 2 whole cloves (optional but recommended)
  • 2 bay leaves
  • 1/2 tablespoon oregano (7g)
  • 1 teaspoon ground cumin (5g)
  • 1/2 teaspoon ground cinnamon (2.5g)
  • 1 tablespoon salt (15g, adjust to taste)
  • 2 limes, juiced
  • 1 cup onions, diced (150g, for garnish)
  • 1 cup cilantro, chopped (60g, for garnish)
• For the Ramen:
  • 6 packs ramen noodles (discard seasoning packets)

Directions

Preparing the Beef:

1. Season the beef chuck roast generously with garlic powder, onion powder, oregano, ground cumin, adobo seasoning, and chili powder. Rub the seasonings into the beef to coat it evenly.
2. Set your pressure cooker to sauté mode. Add the seasoned beef and sear on each side for about 3 minutes.
3. Add the roughly chopped onion, water, and beef bouillon cubes to the pressure cooker. Cover and set the cooker to the meat setting, cooking for 1 hour.
4. Once done, remove the beef from the pressure cooker and place it in a large bowl. Shred the beef using your hands or two forks. Set aside.

Consomé Instructions:

1. Cut the guajillo and arbol chiles down the middle to remove and discard the seeds and stems.
2. In a stockpot, combine the chiles, Roma tomatoes, garlic cloves, cloves, bay leaves, oregano, ground cumin, ground cinnamon, and salt. Cover with 3-4 cups of water and bring to a rapid boil. Boil for 10 minutes, then remove from heat and let cool to room temperature.
3. Remove the bay leaves and cloves from the mixture. Transfer the remaining ingredients to a blender along with about 1 cup of the cooking water. Blend on high for 1-2 minutes until completely smooth.
4. Strain the blended mixture through a fine mesh strainer into another stockpot, pressing with a spoon to extract all the liquid. Add the remaining cooking water and an additional 3-4 cups of water through the strainer, ensuring all flavors are extracted.

Prepare the Ramen:

1. In a large pot, bring 6-8 cups of water to a rapid boil. Add the ramen noodles and cook until al dente, about 7-10 minutes. Drain the noodles.
2. To serve, place the desired amount of ramen noodles in a bowl. Pour the consomé over the noodles until covered.
3. Top each bowl with shredded beef, diced onions, chopped cilantro, and a squeeze of lime juice. Serve immediately.

Notes

• Adjusting Spice Levels: If you prefer a milder dish, reduce or omit the arbol chiles.
• Substitutions: You can use chicken or pork instead of beef for a different twist.
• Serving Tips: Serve with extra lime wedges and a side of warm tortillas for an authentic experience.
• Storage: Leftover beef and consomé can be stored separately in airtight containers in the refrigerator for up to 3 days.