Name: Birria Ramen
Total time: 25 min
Ingredients: 3 cups birria broth from recipe; ½ cup birria meat from recipe; 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

Why This Recipe Works

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.

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Before You Begin

This version of birria ramen was inspired by the one served at Rollies Mexican Patio in Tucson, Arizona. You can modify the toppings to suit your taste. This recipe can easily be doubled.

Instructions

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.

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.