Birria Ramen

Why You’ll Love This Recipe

I love Birria Ramen because I get two comfort foods in one bowl. The slow-cooked beef makes the consommé incredibly flavorful, while ramen noodles soak up all those chile, garlic, tomato, and spice flavors.

I also find this recipe particularly useful when I already have leftover birria. Instead of serving the meat in tacos again, I can turn the meat and consommé into an entirely different meal in about 15 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Birria

• 3 pounds beef chuck roast, cut into large pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 Roma tomatoes
• 1 small white onion, quartered
• 5 garlic cloves
• 3 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves

For the Ramen

• 4 packages ramen noodles, seasoning packets discarded
• 4 cups birria consommé
• 2 cups shredded cooked birria beef

For Serving

• 1/2 cup finely diced white onion
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Sliced jalapeños, optional
• Radishes, thinly sliced, optional

Directions

1. Prepare the Chiles

I place the dried guajillo and ancho chiles in a dry skillet over medium heat and toast them briefly until fragrant. I make sure not to burn them because burned chiles can give my birria a bitter flavor.

I transfer the chiles to a bowl, cover them with hot water, and let them soften for about 15–20 minutes.

2. Brown the Beef

I season the beef pieces with salt and black pepper. I heat the vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches.

I don’t try to cook the meat completely at this stage. I simply develop a deep brown crust because it adds another layer of flavor to my consommé.

3. Make the Birria Sauce

I drain the softened chiles and add them to a blender with the tomatoes, onion, garlic, about 1 cup of beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves.

I blend everything until very smooth. For an especially silky consommé, I pour the mixture through a fine-mesh strainer.

4. Braise the Birria

I return the browned beef to my pot and pour the chile sauce over it. I add the remaining beef broth and bay leaves.

I bring everything to a gentle simmer, cover the pot, and cook over low heat for about 2 1/2–3 hours. I know the birria is ready when the beef is very tender and easily pulls apart with a fork.

5. Shred the Beef

I remove the tender beef from the consommé and shred it with two forks. I discard any large pieces of excess fat along with the bay leaves.

I taste my consommé and adjust the salt if necessary. If I want to remove some of the fat, I skim it from the surface, although I like leaving a little because it adds richness and flavor.

6. Cook the Ramen

I bring the birria consommé to a gentle boil in a saucepan. If I don’t have quite enough liquid, I add a little additional beef broth.

I add the ramen noodles and cook them according to the package instructions, usually for about 2–4 minutes. I discard the seasoning packets because the birria consommé already provides all the flavor I need.

7. Assemble the Birria Ramen

I divide the noodles among four bowls and ladle plenty of hot consommé over them. I add a generous portion of shredded birria beef to each bowl.

I finish my Birria Ramen with diced white onion, chopped cilantro, lime wedges, and, when I want extra heat, sliced jalapeños.

Servings and Timing

This Birria Ramen recipe makes approximately 4 generous servings.

I allow about 30 minutes for preparation and approximately 3 hours for cooking the birria, plus another 5–10 minutes for preparing and assembling the ramen. My total time is approximately 3 hours and 30 minutes.

When I make Birria Ramen using leftover birria and consommé, I can usually have the entire meal ready in just 10–15 minutes.

Variations

For a cheesier version, I sprinkle shredded Oaxaca, mozzarella, or Monterey Jack cheese over my hot ramen and let it melt into the broth.

When I want more heat, I add dried chile de árbol to the birria sauce or finish each bowl with sliced jalapeños or my favorite hot sauce.

I can also add a soft-boiled egg for a more traditional ramen-inspired topping. Corn, shredded cabbage, avocado, mushrooms, and green onions are other additions I like experimenting with.

For an even richer bowl, I add extra shredded birria and a spoonful of the flavorful red fat from the top of the consommé.

Storage/Reheating

I store the birria meat and consommé together in an airtight container in the refrigerator for up to 3–4 days. I prefer keeping cooked ramen noodles separate because they continue absorbing broth and can become overly soft during storage.

I reheat the birria and consommé in a saucepan over medium heat until piping hot. I cook a fresh portion of ramen noodles separately or directly in the reheated broth just before serving.

For longer storage, I freeze the birria and consommé without the ramen noodles. I portion them into freezer-safe containers and freeze them for up to 2–3 months. I thaw a portion overnight in the refrigerator before reheating it and adding freshly cooked noodles.

FAQs

What is Birria Ramen?

Birria Ramen is a fusion dish in which I pair Mexican birria and its flavorful consommé with ramen noodles. Instead of using a traditional ramen broth, I cook the noodles in or serve them with the rich chile-based birria consommé and top everything with shredded birria beef.

What kind of meat should I use for Birria Ramen?

I like beef chuck roast because its fat and connective tissue become tender during slow cooking and contribute plenty of flavor to the broth. I can also combine chuck with beef short ribs or other braising cuts when I want an even richer consommé.

Is Birria Ramen very spicy?

I find guajillo and ancho chiles provide more depth and chile flavor than intense heat. When I want spicy Birria Ramen, I add chile de árbol, jalapeños, or hot sauce. When I prefer a milder bowl, I leave those ingredients out.

Can I make Birria Ramen with leftover birria?

Absolutely. This is actually one of my favorite ways to use leftover birria. I reheat the meat and consommé, cook ramen noodles in the hot broth, and add my toppings. It turns leftovers into a quick meal without having to cook another batch of birria.

Can I make the birria ahead of time?

Yes. I often think birria tastes even better after resting because the flavors have more time to develop. I can prepare the meat and consommé a day or two ahead, refrigerate them, and reheat them when I am ready to cook my ramen noodles.

Conclusion

Birria Ramen is a hearty fusion recipe I make when I want something especially rich and comforting. The tender shredded beef, springy noodles, and chile-infused consommé create a bowl with layers of savory, smoky, and aromatic flavor. I especially love finishing mine with fresh onion, cilantro, and plenty of lime because their brightness balances the richness of the birria and turns every bowl into a satisfying meal.

Birria Ramen

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Birria Ramen combines tender, slow-braised beef and chile-infused consommé with springy ramen noodles for a rich and comforting fusion meal. Fresh onion, cilantro, and lime add brightness to every savory, smoky bowl.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Braising
• Cuisine: Mexican-Japanese Fusion
• Diet: Low Lactose

Ingredients

• 3 pounds beef chuck roast, cut into large pieces
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 Roma tomatoes
• 1 small white onion, quartered
• 5 garlic cloves
• 3 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 4 packages ramen noodles, seasoning packets discarded
• 4 cups birria consommé
• 2 cups shredded cooked birria beef
• 1/2 cup finely diced white onion
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges
• Sliced jalapeños, optional
• Radishes, thinly sliced, optional

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Instructions

1. Toast the guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, taking care not to burn them. Transfer to a bowl, cover with hot water, and soak for 15–20 minutes until softened.
2. Season the beef with salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches until it develops a deep crust. Set aside.
3. Drain the softened chiles and place them in a blender with the tomatoes, quartered onion, garlic, about 1 cup beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Blend until very smooth. Strain through a fine-mesh strainer if desired.
4. Return the browned beef to the pot and pour the chile sauce over it. Add the remaining beef broth and bay leaves.
5. Bring to a gentle simmer, cover, and cook over low heat for 2 1/2–3 hours, or until the beef is very tender and easily pulls apart with a fork.
6. Remove the beef from the consommé and shred it with two forks. Discard the bay leaves and any large pieces of excess fat. Taste the consommé and adjust the seasoning as needed.
7. Bring 4 cups of birria consommé to a gentle boil in a saucepan, adding additional beef broth if needed. Add the ramen noodles and cook according to package directions, usually 2–4 minutes.
8. Divide the cooked noodles among four bowls and ladle the hot consommé over them. Top each serving generously with shredded birria beef.
9. Finish with diced white onion, chopped cilantro, lime wedges, and optional sliced jalapeños and radishes. Serve immediately.

Notes

• Guajillo and ancho chiles provide deep chile flavor without intense heat. Add chile de árbol, jalapeños, or hot sauce for a spicier version.
• Shredded Oaxaca, mozzarella, or Monterey Jack cheese can be added for a cheesy variation.
• Try adding a soft-boiled egg, corn, shredded cabbage, avocado, mushrooms, or green onions as additional toppings.
• For an especially rich bowl, add extra shredded birria and a spoonful of the red fat from the surface of the consommé.
• Leftover birria and consommé can turn this into a quick 10–15 minute meal.
• Store birria meat and consommé in an airtight container in the refrigerator for up to 3–4 days, keeping cooked ramen noodles separate.
• Birria and consommé can be frozen without the noodles for up to 2–3 months. Thaw overnight in the refrigerator and add freshly cooked noodles when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 850 kcal
• Sugar: 8 g
• Sodium: 1900 mg
• Fat: 39 g
• Saturated Fat: 14 g
• Unsaturated Fat: 25 g
• Trans Fat: 1 g
• Carbohydrates: 69 g
• Fiber: 6 g
• Protein: 57 g
• Cholesterol: 145 mg