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Birria Ramen - Easy Recipe

Birria Ramen is the perfect fusion of two beloved cuisines: the bold, savory flavors of traditional Mexican birria stew and the comforting slurp of Japanese ramen noodles.
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Prep Time 30 minutes
Cook Time 3 hours
Or With a Pressure Cooker 1 hour 30 minutes
Course Main Course
Cuisine Japanese, Mexican
Servings 6
Calories 450 kcal

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 Base
    Toast 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 Birria
    Sear 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 Ramen
    Cook the Noodles: Boil ramen noodles according to package instructions. Drain and set aside.
  • Step 4: Assemble the Birria Ramen
    Shred 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 Serve
    Add 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.
Keyword Birria Ramen, Slow Cooked, Spicy