Birria Ramen (Fusion — Consommé Broth with Ramen Noodle)

Ingredients

• For consommé
• 800 ml birria consommé (reduced cooking liquid from beef, see id=7738)
• 4 garlic cloves, smashed
• 1 dried guajillo chile
• 3 bay leaves
• 1 tsp Mexican oregano
• 200 g birria beef, shredded (reserved)
• For ramen assembly
• 200 g fresh alkaline ramen noodles
• 500 ml consommé, simmering
• 60 g white onion, thinly sliced
• 30 g cilantro, chopped
• 2 radishes, thinly shaved
• 4 crispy fried onion strands
• 1 lime, halved
• 10 ml neutral oil for crispy element
• Fleur de sel

Method

1. 1
   Warm consommé in saucepan over medium heat with smashed garlic, dried guajillo, bay leaves, and oregano; simmer gently 12 minutes to deepen spice profile; strain through fine sieve; return to heat, add shredded beef, and hold at 82°C.
2. 2
   Bring 2 liters water to rolling boil; add fresh ramen noodles and cook 2 minutes 45 seconds until al dente with slight interior resistance (do not fully cook—they will finish in hot broth); drain immediately.
3. 3
   Divide noodles between two warmed bowls; pour 250 ml hot consommé and beef over each bowl.
4. 4
   Layer fresh onion, cilantro, and radish shavings atop each bowl; crumble crispy fried onions over surface.
5. 5
   Serve immediately with lime halves; squeeze lime juice directly into bowl before eating for acid balance.