Birria Ramen

• servings: 2
• total time: 25 Minutes

Ingredients

3 cups birria broth from Quesabirria Tacos (this page)

½ cup birria meat from Quesabirria Tacos (this page)

2 (3-ounce) packages instant ramen noodles, seasoning packets reserved for another use

½ cup chopped cabbage, cut into ¼-inch pieces

½ cup coarsely chopped fresh cilantro

2 scallions, sliced thin

1 jalapeño chile, sliced into thin rings

Directions

1. Heat birria broth in medium saucepan over medium-high heat until just simmering. Cover and keep warm over low heat. Heat birria meat in skillet or microwave, stirring occasionally, until hot, about 5 minutes.

2. Meanwhile, cook ramen noodles according to package instructions (without seasoning packets). Drain noodles and divide between 2 deep serving bowls. Top with broth, meat, cabbage, cilantro, scallions, and jalapeño. Serve.

Notes

WHY THIS RECIPE WORKS This deeply comforting soup is a surprising combination of elements of traditional Mexican beef birria tacos and Japanese ramen noodle soup. Inspired by the birria ramen served by Chef-Owner Mateo Otero at Rollies Mexican Patio in Tucson, Arizona, the broth is the chile-and-spice-infused braising liquid used to slow-cook beef chuck for another Rollies specialty, quesabirria tacos. Tender ramen noodles were added to the broth and then topped with shredded beef, chopped cabbage, cilantro, scallions, and jalapeño.

You can modify the toppings to suit your taste. This recipe can easily be doubled.