Cheesy Birriamen
- Chef's knife
- Strainer
INGREDIENTS
- 3½ pounds/1.6 kilograms chuck roast, cut into large chunks
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons oil
- 1 large onion, chopped
- 5 Roma tomatoes, chopped
- 3 dried guajillo chiles, stemmed and seeded
- 2 jalapeños, stemmed and seeded
- 1 bottle/12 ounces beer
- 4½ cups water
- 2 cinnamon sticks
- 5 whole cloves
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 bay leaves
Assembly:
- 9 ounces/255 grams dried ramen noodles
- 1½ cups reserved beef consommé
- 1 cup hot noodle cooking water
- 4 ounces/115 grams Oaxaca cheese, shredded
- ¼ onion, finely diced
- 2 tablespoons fresh parsley, chopped
INSTRUCTIONS
- Season the beef with salt and pepper. Heat the oil in a Dutch oven over medium-high. Sear the beef until deeply browned on all sides, then transfer to a plate.
- Add the onion and tomatoes to the pot and cook, stirring, until softened and lightly caramelized, about 6 minutes. Add the dried chiles and jalapeños and cook until fragrant, about 1 minute.
- Transfer the mixture to a blender, removing the cinnamon sticks and cloves, and blend until smooth. Return it to the pot and add the beer, water, cinnamon sticks, cloves, garlic powder, onion powder, cumin, oregano, chili powder, and bay leaves.
- Return the beef to the pot, bring to a gentle simmer, cover, and transfer to a 300°F/150°C oven. Cook until fork-tender and easily shredded, about 3 hours.
- Remove the beef and shred finely. Heat a skillet over medium-high and cook the shredded beef in a thin layer, using a bit of the rendered fat if needed, until lightly crisped in spots. Strain the cooking liquid through a fine-mesh strainer to create a clear consommé; discard solids and set aside.
- Bring a separate pot of water to a boil. Cook the ramen noodles until just tender and springy, about 2 minutes. Reserve the hot cooking water, then drain the noodles well.
- In a large bowl, combine the consommé and the reserved noodle water. Add the noodles and toss gently to coat. Top with shredded beef, then scatter the cheese over the hot noodles and allow it to melt for 1–2 minutes.
- Finish with onion and parsley. Stir once, taste the broth, adjust seasoning if needed, and serve immediately.
FAQ
What cut of beef is best for making birriamen?
Chuck roast is the preferred cut because it has a good balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful meat. Chuck roast holds up well to the long braising process required for birria, absorbing the rich spices and chiles while releasing collagen that thickens the broth slightly.
Other cuts like brisket or short ribs can also work, but they may require adjustments in cooking time. Avoid lean cuts like sirloin or round, as they can dry out and lack the gelatinous richness that makes birriamen so indulgent. Properly searing the meat before braising enhances flavor and ensures a deep, savory profile in the finished dish.
How do you make the broth flavorful and clear?
The broth for birriamen gains its depth from a combination of slow-braised beef, roasted vegetables, and carefully selected spices. Start by searing the chuck roast to develop a rich Maillard crust. Cook onions, tomatoes, and dried chiles until caramelized to bring out natural sweetness and smoky flavors. In addition:
- Blending the mixture before adding it back to the pot ensures a smooth consistency.
- Simmering the beef with beer, water, cinnamon, cloves, cumin, oregano, and chili powder allows the flavors to meld over several hours.
- Straining the cooking liquid through a fine-mesh sieve removes solids while preserving the concentrated consommé, which provides a clear, aromatic, and intensely savory base.
How do you cook the noodles to complement birria broth?
It is crucial to cook the noodles until they are just tender and still slightly springy. Overcooked noodles can become mushy and absorb too much broth, diluting the rich flavors of the consommé. Boil the noodles in water for only 2–3 minutes or according to package instructions, reserving a portion of the cooking water.
This starchy water can be mixed with the consommé to help the broth cling to the noodles and create a slightly thicker, more luxurious mouthfeel. Draining the noodles well before adding them to the broth prevents excess water from weakening the flavor.
What toppings enhance birriamen?
Shredded, crisped beef adds texture and intensifies the meaty flavor, while a generous sprinkling of meltable cheese adds creaminess and a savory richness that balances the spice. Finely diced onions provide a sharp, fresh bite that cuts through the richness of the broth.
Fresh parsley or cilantro adds herbaceous brightness, enhancing the overall aroma. Optional additions like a squeeze of lime, extra chili flakes, or a drizzle of hot sauce can customize the heat and acidity. Proper layering of toppings ensures that every spoonful of birriamen has a harmonious combination of textures and flavors.
What is the best way to shred and crisp the beef?
After braising, remove the beef from the broth and shred it finely with forks. Shredding while warm ensures the meat pulls apart easily without becoming mushy. To add texture, crisp the shredded beef in a hot skillet over medium-high heat with a small amount of the rendered fat from the braising process.
This step adds a subtle caramelized flavor and a slight crunch that contrasts beautifully with the tender noodles and rich consommé. Properly shredded and crisped beef enhances every bite of birriamen, providing both meaty richness and textural variety, which is especially important when serving the dish in a single bowl where flavor and texture need to balance perfectly.
How can I adjust the spice level in birriamen?
The spice in birriamen primarily comes from dried guajillo chiles and jalapeños. To make the dish milder, remove the seeds from the chiles and reduce the number of jalapeños. For a spicier version, leave the seeds in or add an extra chile or a pinch of chili powder to the consommé.
Remember that the cheese and noodles naturally mellow the heat slightly, so adjust according to taste after assembly. Adding garnishes like diced onion, fresh parsley, or a squeeze of lime can also balance heat and add brightness.
How should birriamen be stored and reheated?
Separate the broth, noodles, and shredded beef into airtight containers. The consommé can be refrigerated for up to 3–4 days and reheated gently on the stove to preserve clarity and flavor.
Noodles should not sit in the broth for long periods, as they will soften and lose texture. When ready to serve, reheat the beef lightly in a skillet, bring the consommé to a gentle simmer, and briefly cook the noodles before combining.
