What is Birria Ramen?

Birria Ramen is a delicious fusion dish that combines the rich, savory, and spicy consommu00e9 (broth) and tender shredded meat from traditional Mexican birria stew with the satisfying noodles and fresh toppings of Japanese ramen. It's known for its deep flavors and comforting nature.

Can I make the birria consommu00e9 and meat ahead of time for Birria Ramen?

Absolutely! In fact, making the birria a day or two in advance often enhances the flavors, making it even more delicious. Store the shredded beef and consommu00e9 separately in airtight containers in the refrigerator. When ready to serve your Birria Ramen, simply reheat them gently and assemble with freshly cooked ramen noodles.

What kind of noodles should I use for Birria Ramen?

For the best Birria Ramen experience, we recommend using good quality fresh or dried ramen noodles, which can often be found in the international aisle of your grocery store or Asian markets. Instant ramen packets can work in a pinch, but discard their seasoning packets and use only the noodles.

What are the best toppings for Birria Ramen?

Classic Birria Ramen toppings include fresh chopped cilantro, diced white onion, and a squeeze of lime juice, which add a crucial fresh contrast to the rich broth. Other popular additions are a soft-boiled egg, radishes, a drizzle of chili oil, or even a side of queso birria tacos for dipping.

Birria Ramen: 7 Steps to the Ultimate Comfort Food Fusion

Name: Authentic Birria Ramen
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican-Japanese Fusion
Ingredients: 2.5-3 lbs beef chuck roast, cut into large chunks; 2 tbsp olive oil; 1 large white onion, roughly chopped; 6-8 cloves garlic, minced; 1 inch fresh ginger, grated (optional, but recommended); 6 large dried guajillo chiles, stemmed and deseeded; 4 large dried ancho chiles, stemmed and deseeded; 6-8 small dried chiles de árbol, stemmed (adjust to your spice preference); 1/2 tsp ground cumin; 1 tsp dried Mexican oregano; 1/4 tsp ground cloves; 2 bay leaves; 2 tbsp apple cider vinegar; 8 cups beef broth, divided; Salt and freshly ground black pepper to taste; 18 oz ramen noodles (fresh or dried); Fresh cilantro, chopped; White onion, diced; Lime wedges; Sesame seeds (optional); Chili oil (optional)

Ingredients

Scale

2.5-3 lbs beef chuck roast, cut into large chunks
2 tbsp olive oil
1 large white onion, roughly chopped
6-8 cloves garlic, minced
1 inch fresh ginger, grated (optional, but recommended)
6 large dried guajillo chiles, stemmed and deseeded
4 large dried ancho chiles, stemmed and deseeded
6-8 small dried chiles de árbol, stemmed (adjust to your spice preference)
1/2 tsp ground cumin
1 tsp dried Mexican oregano
1/4 tsp ground cloves
2 bay leaves
2 tbsp apple cider vinegar
8 cups beef broth, divided
Salt and freshly ground black pepper to taste
18 oz ramen noodles (fresh or dried)
For Garnish:
Fresh cilantro, chopped
White onion, diced
Lime wedges
Sesame seeds (optional)
Chili oil (optional)

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Instructions

Step 1: Prepare the Chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Heat a dry skillet over medium heat and toast chiles for 1-2 minutes per side until fragrant. Be careful not to burn. Transfer to a bowl, cover with hot water, and rehydrate for 20-30 minutes until softened.
Step 2: Sear the Beef: Pat beef chuck roast dry and season generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, 3-5 minutes per side. Remove beef and set aside.
Step 3: Sauté Aromatics: In the same pot, add chopped onion and sauté for 5-7 minutes until softened. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
Step 4: Blend Consommé Base: Drain rehydrated chiles (reserve a little soaking liquid). Transfer chiles to a blender with sautéed onion/garlic/ginger, cumin, Mexican oregano, cloves, bay leaves, apple cider vinegar, and 2 cups of beef broth. Blend until completely smooth, adding reserved chile liquid if needed. Strain mixture through a fine-mesh sieve into the Dutch oven, pressing solids to extract liquid. Discard solids.
Step 5: Slow Cook Birria: Return seared beef to the Dutch oven. Add remaining 6 cups beef broth (or more to cover). Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until beef is fork-tender. (Alternatively, use a slow cooker on low for 6-8 hours).
Step 6: Shred Beef and Prepare Consommé: Remove beef from pot and shred using two forks. Skim any excess fat from consommé. Taste consommé and adjust seasoning with salt and pepper as needed.
Step 7: Cook Ramen Noodles: Cook ramen noodles according to package directions. Drain well and divide among serving bowls.
Step 8: Assemble and Serve: Ladle generous amounts of hot birria consommé over noodles. Top with shredded birria beef. Garnish with chopped cilantro, diced white onion, a squeeze of fresh lime juice, and optional sesame seeds or chili oil. Serve immediately with extra consommé for dipping. Enjoy your Birria Ramen!

Notes

For the best flavor, make the birria consommé a day in advance. The flavors deepen overnight. Store the consommé and shredded beef separately in airtight containers in the refrigerator. Reheat gently before assembling your Birria Ramen. Don't be afraid to adjust the spice level by adding more or fewer chiles de árbol.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican-Japanese Fusion

Nutrition

Serving Size: 1 bowl
Calories: 650 kcal
Sugar: 5 g
Sodium: 1200 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 40 g
Cholesterol: 120 mg

Ingredients

Instructions

Notes

Nutrition

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