Birria Ramen combines the bold, savory flavors of traditional Mexican birria stew with the comfort of ramen noodles for a mouthwatering fusion dish.
The recipe features tender, slow-cooked beef in a spicy, aromatic broth, topped with fresh herbs and a squeeze of lime.
It’s perfect for cozy dinners or when you’re craving something unique yet hearty. Serve it as a satisfying lunch or pair it with warm tortillas for a fun twist on traditional Mexican cuisine.

Birria Ramen - Easy Recipe
Equipment
- 1 Large Dutch oven or slow cooker or pressure cooker for faster cooking
- 1 Blender
- 1 Fine-mesh strainer
- 1 Large pot for cooking ramen noodles
- 1 Tongs or slotted spoon
- 1 Knife and cutting board
Ingredients
For the Birria
- 2 lbs beef chuck roast or short ribs
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried chipotle chilies
- 4 garlic cloves
- 1 medium onion quartered
- 3 medium tomatoes quartered
- 2 cups beef broth
- 1 cinnamon stick
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp vegetable oil
For the Ramen
- 6 packs instant ramen noodles discard seasoning packets
- 1/2 cup chopped fresh cilantro for garnish
- 1/2 cup diced white onion for garnish
- 1 lime cut into wedges
- grated queso fresco or mozzarella cheese Optional
Instructions
- Step 1: Prepare the Birria BaseToast the Chilies: Heat a dry skillet over medium heat. Toast guajillo, ancho, and chipotle chilies for 1-2 minutes until fragrant, being careful not to burn them.Soak the Chilies: Remove the chilies from the skillet and soak them in hot water for 10 minutes to soften.Blend the Sauce: In a blender, combine the soaked chilies, garlic cloves, onion, tomatoes, and 1 cup of beef broth. Blend until smooth. Strain the mixture through a fine-mesh strainer to remove any solids.
- Step 2: Cook the BirriaSear the Beef: Season the beef with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.Add the Sauce and Spices: Pour the blended chili sauce over the beef. Add the remaining beef broth, cinnamon stick, oregano, cumin, smoked paprika, and bay leaves. Stir to combine.Simmer: Cover and simmer on low heat for 3 hours, or until the beef is tender and easy to shred. (For pressure cooker: Cook on high pressure for 1.5 hours, then release pressure naturally.)
- Step 3: Cook the RamenCook the Noodles: Boil ramen noodles according to package instructions. Drain and set aside.
- Step 4: Assemble the Birria RamenShred the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot.Combine Noodles and Broth: Divide the cooked ramen noodles into bowls. Ladle the birria broth and shredded beef over the noodles.
- Step 5: Garnish and ServeAdd Toppings: Garnish with chopped cilantro, diced onion, and a squeeze of lime. Sprinkle queso fresco or mozzarella cheese on top if desired. Serve hot and enjoy!
Video
Notes
Nutritional Information (Per Serving)
- Carbohydrates: 50g
- Protein: 28g
- Fat: 15g
Cooking Tips
- Make It Spicier: Add more chipotle chilies or a dash of chili powder to the broth for extra heat.
- Save Time: Use a pressure cooker or Instant Pot to reduce cooking time by half.
- Enhance the Flavor: Let the birria sit overnight in the fridge; the flavors will deepen even more.
- Broth Consistency: If the broth is too thick, add a little water or beef broth to thin it out to your liking.
How About Alternative Ingredients?
For the beef, you can substitute it with lamb or goat meat, which are traditional options for birria in Mexican cuisine. For a lighter option, you could use chicken thighs or drumsticks, though the cooking time may be reduced as the chicken cooks faster.
For another great way to use birria, try the quesabirria and enjoy traditional Mexican tacos with the same delicious meat.
If you’re vegetarian, swap out the beef entirely for mushrooms (like portobello or shiitake) or jackfruit, which mimics the shredded texture of meat when cooked.
For the chilies, if guajillo, ancho, or chipotle chilies are not available, you can substitute them with dried pasilla chilies or smoked paprika for a milder heat. Alternatively, you can use chili powder blends or even chipotle peppers in adobo sauce, which are often easier to find in stores.
If you need a less spicy version, reduce the number of chilies or replace them with sweet roasted red bell peppers to create a milder base. For the ramen noodles, any type of thin wheat or rice noodles will work, or even zucchini noodles (zoodles) for a low-carb option.
If you can’t find queso fresco, you can use crumbled feta, grated mozzarella, or even parmesan as a garnish.
For a dairy-free alternative, skip the cheese altogether or use a plant-based cheese substitute.
Finally, for garnishes like cilantro and lime, feel free to experiment, parsley can replace cilantro for a milder flavor, and lemon wedges work well in place of lime.
The Bottom Line
Birria Ramen is a bold fusion of flavors that seamlessly combines the hearty warmth of Mexican birria with the comforting texture of Japanese ramen noodles.
Birria Ramen dish showcases the versatility of traditional ingredients, transforming them into an exciting and satisfying meal that’s perfect for any occasion.
With its rich, spiced broth, tender shredded beef, and perfectly cooked noodles, every bite feels like a celebration of comfort food elevated with creative flair.