Birria Ramen

Slow-braised birria meets slurpy ramen noodles in a rich, chile-kissed consomme that will wreck you in the best way ♡

This is what happens when Mexican birria and Japanese ramen have a baby. The dried chiles build a deep, smoky heat while the beef braises low and slow until it falls apart. The consomme is the real star here, stained red and layered with cumin, cloves, and oregano.

Grab a Dutch oven and clear your evening. This one takes time but the payoff is massive. Let’s make it together.

Ingredients

Birria Ramen

• 2 lbs beef chuck, cut into 2-inch pieces
• 4 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 1 medium white onion, quartered
• 4 cloves garlic
• 2 Roma tomatoes
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 4 whole cloves
• 1 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 6 cups beef broth
• 2 tablespoons vegetable oil
• Salt to taste
• 4 portions ramen noodles

Optional add-ins:

• Fresh cilantro
• Diced white onion
• Sliced radishes
• Lime wedges
• Soft-boiled egg

How to Make Birria Ramen

1. Toast. Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30 seconds per side until fragrant and pliable. Transfer to a bowl and cover with boiling water for 15 minutes.
2. Blend. Drain the chiles and add them to a blender with the onion, garlic, tomatoes, cumin, oregano, cloves, black pepper, and vinegar. Blend until completely smooth.
3. Sear. Heat oil in a Dutch oven over high heat. Season the beef with salt and sear on all sides until deeply browned, about 3 to 4 minutes per side. (Don’t skip this step, the crust builds flavor.)
4. Braise. Pour the chile sauce over the seared beef. Add the beef broth and bring to a boil. Cover and reduce heat to low. Simmer for 2.5 to 3 hours until the beef shreds easily with a fork.
5. Shred. Remove the beef and shred it with two forks. Strain the consomme through a fine mesh sieve and season with salt. Return the shredded beef to the broth.
6. Serve. Cook the ramen noodles according to package directions. Divide noodles into bowls, ladle the hot birria consomme and shredded beef over the top. Garnish with cilantro, diced onion, radishes, and a squeeze of lime.

Tips

• Use a mix of guajillo and ancho chiles for the best balance of heat and sweetness. Guajillo brings the spice, ancho brings the depth.
• Don’t rush the braise. Low and slow is the only way to get that melt-in-your-mouth texture.
• Strain the consomme for a clean, silky broth. Skip this if you like it rustic.
• Fresh ramen noodles from the refrigerated section work best. Dried instant noodles are fine in a pinch.
• Make the birria a day ahead. The flavors get even better overnight in the fridge.

Variations

• Birria udon: Swap ramen for thick udon noodles for a chewier bite.
• Spicy birria ramen: Add 2 chiles de arbol to the sauce blend for serious heat.
• Birria ramen with cheese: Melt oaxaca cheese on top of each bowl for a birria taco vibe.
• Chicken birria ramen: Use bone-in chicken thighs instead of beef. Reduce braise time to 1 hour.
• Birria pho: Use rice noodles and add Thai basil and bean sprouts for an Asian fusion twist.

FAQ

Birria Ramen

Slow-braised beef birria served over ramen noodles in a rich, smoky chile consomme.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 lbs beef chuck cut into 2-inch pieces
• 4 guajillo chiles stemmed and seeded
• 2 ancho chiles stemmed and seeded
• 1 medium white onion quartered
• 4 cloves garlic
• 2 Roma tomatoes
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 4 whole cloves
• 1 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 6 cups beef broth
• 2 tablespoons vegetable oil
• Salt to taste
• 4 portions ramen noodles

Method

 

1. Toast. Toast guajillo and ancho chiles in a dry skillet for 30 seconds per side. Soak in boiling water for 15 minutes.
2. Blend. Blend soaked chiles with onion, garlic, tomatoes, cumin, oregano, cloves, pepper, and vinegar until smooth.
3. Sear. Heat oil in a Dutch oven. Season and sear beef on all sides until deeply browned, 3 to 4 minutes per side.
4. Braise. Pour chile sauce over beef, add broth, cover, and simmer on low for 2.5 to 3 hours.
5. Shred. Remove beef, shred with two forks. Strain consomme and return beef to broth.
6. Serve. Cook ramen noodles, divide into bowls, and ladle birria consomme and shredded beef on top. Garnish with cilantro, onion, radish, and lime.

Notes

Make the birria a day ahead for deeper flavor.
Use fresh ramen noodles for the best texture.

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