Why You’ll Love This Recipe

I love Birria Ramen because I get two comforting dishes in one bowl. The birria consommé gives the ramen a much deeper flavor than a standard packaged broth, while the tender shredded beef makes every serving hearty enough for a full meal.

I also find this recipe especially useful when I have leftover birria. Instead of simply reheating it, I can transform the meat and consommé into a completely different dinner in about 15 minutes.

Ingredients

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

For the Birria

Beef chuck roast, cut into large chunks
Beef short ribs, optional
Dried guajillo chiles
Dried ancho chiles
Dried árbol chiles, optional
Roma tomatoes
White onion
Garlic cloves
Beef broth
Apple cider vinegar
Ground cumin
Mexican oregano
Ground cinnamon
Ground cloves
Bay leaves
Salt
Freshly ground black pepper
Vegetable oil

For the Ramen

Instant ramen noodles, seasoning packets discarded
Birria consommé
Shredded birria beef
White onion, finely diced
Fresh cilantro, chopped
Lime wedges
Sliced jalapeño or serrano, optional
Radishes, thinly sliced, optional

Directions

I start by removing the stems and seeds from the dried chiles. I toast them briefly in a dry skillet over medium heat, being careful not to burn them.
I place the toasted chiles in a bowl, cover them with hot water, and let them soften for about 15–20 minutes.
I season the beef generously with salt and black pepper. I heat a little oil in a large Dutch oven and brown the beef in batches until it develops a deep crust on several sides.
I place the softened chiles in a blender with the tomatoes, onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and some beef broth. I blend everything until very smooth.
For an especially smooth consommé, I pour the chile mixture through a fine-mesh strainer before adding it to my pot.
I return the browned beef to the 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 2½–3 hours, or until the beef is extremely tender and pulls apart easily with a fork.
I remove the beef from the consommé and shred it, discarding large pieces of fat or bone. I taste the broth and adjust the salt as needed.
To prepare my ramen, I bring enough birria consommé for the desired number of servings to a gentle boil in a separate saucepan.
I add the ramen noodles directly to the consommé and cook them according to the package directions, usually for about 3 minutes.
I divide the noodles and consommé between bowls and add a generous amount of shredded birria beef.
I finish each bowl with diced white onion, fresh cilantro, and lime juice. When I want more heat and crunch, I add sliced jalapeños, serranos, or radishes.

Servings and Timing

I usually make enough birria for approximately 6 servings, with plenty of consommé for the ramen.

Prep time: 25 minutes
Chile soaking time: 15–20 minutes
Cook time: about 3 hours
Ramen assembly time: 5–10 minutes
Total time: about 3 hours 40 minutes
Servings: about 6

If I already have cooked birria and consommé, I can prepare individual bowls of Birria Ramen in roughly 10–15 minutes.

Variations

For extra-spicy Birria Ramen, I add more árbol chiles to my birria sauce and finish each bowl with sliced serrano peppers.

When I want cheesy Birria Ramen, I add shredded Oaxaca, Monterey Jack, or mozzarella while the noodles and broth are still very hot. I let the cheese melt into the ramen before serving.

For a richer bowl, I add a soft-boiled egg. I love how the creamy yolk mixes with the spicy consommé.

When I have leftover birria but not enough consommé, I stretch the broth with beef stock and season it with a little extra chile sauce, salt, and lime.

I can also add vegetables such as corn, mushrooms, cabbage, or bok choy when I want more texture and substance in my ramen.

Storage/Reheating

I store my birria beef and consommé separately from the cooked ramen noodles whenever possible. I keep the beef and broth refrigerated in airtight containers for up to 3–4 days.

I prefer cooking fresh ramen noodles whenever I’m ready to eat because noodles stored in broth continue absorbing liquid and can become very soft.

To reheat the birria, I combine the shredded beef and consommé in a saucepan and bring them to a gentle simmer. I then add fresh ramen noodles and cook them directly in the hot broth.

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

FAQs

What is Birria Ramen?

Birria Ramen is a fusion dish in which I combine Mexican birria and its chile-rich consommé with ramen noodles. I serve the noodles in the consommé and top them with tender shredded birria beef and fresh garnishes.

What kind of meat do I use for Birria Ramen?

I prefer beef chuck because slow cooking makes it tender and easy to shred. I sometimes combine chuck with beef short ribs for additional richness and a more flavorful consommé.

Can I make Birria Ramen with leftover birria?

Yes. Leftover birria is actually my quickest way to make this recipe. I reheat the meat and consommé, cook fresh ramen noodles in the broth, and add my toppings just before serving.

Do I use the seasoning packet from instant ramen?

I usually discard the seasoning packet because the birria consommé already provides plenty of chile, beef, garlic, and spice flavor. I taste the finished broth and adjust the salt myself instead.

What toppings are good on Birria Ramen?

I usually top my Birria Ramen with diced white onion, cilantro, and fresh lime. When I want more toppings, I add sliced radishes, jalapeños, serranos, a soft-boiled egg, avocado, or melting cheese.

Conclusion

Birria Ramen is one of my favorite ways to turn a rich pot of birria into an especially comforting meal. The chile-infused consommé becomes an intensely flavorful ramen broth, while shredded beef adds tenderness and richness to every bowl.

Birria Ramen Recipe

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Birria Ramen combines fall-apart Mexican birria beef and chile-rich consommé with tender ramen noodles for a deeply savory fusion meal. Fresh onion, cilantro, lime, and optional chiles add brightness and crunch to every bowl.

Author: Laura
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: Mexican Fusion
Diet: Low Lactose

Instructions

Remove the stems and seeds from the dried chiles. Toast them briefly in a dry skillet over medium heat, taking care not to burn them.
Place the toasted chiles in a bowl, cover with hot water, and soak for 15–20 minutes, until softened.
Season the beef generously with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches until deeply seared on several sides.
Transfer the softened chiles to a blender. Add the tomatoes, onion, garlic, apple cider vinegar, cumin, Mexican oregano, cinnamon, cloves, and some of the beef broth. Blend until very smooth.
For an especially smooth consommé, strain the blended chile mixture through a fine-mesh strainer.
Return the browned beef to the Dutch oven and pour the chile sauce over it. Add the remaining beef broth and bay leaves.
Bring to a gentle simmer, cover, reduce the heat to low, and cook for 2 1/2–3 hours, until the beef is extremely tender and pulls apart easily with a fork.
Remove the beef from the consommé and shred it, discarding large pieces of fat and any bones. Taste the consommé and adjust the salt as needed.
For the ramen, bring enough birria consommé for the desired number of servings to a gentle boil in a separate saucepan.
Add the ramen noodles directly to the consommé and cook according to the package directions, usually about 3 minutes.
Divide the noodles and consommé among serving bowls and top each with a generous portion of shredded birria beef.
Finish with diced white onion, fresh cilantro, and lime juice. Add optional sliced jalapeño, serrano, or radishes for additional heat and crunch.

Notes

For extra-spicy Birria Ramen, increase the árbol chiles in the birria sauce and garnish with sliced serrano peppers.
For cheesy Birria Ramen, add shredded Oaxaca, Monterey Jack, or mozzarella while the noodles and consommé are very hot.
Add a soft-boiled egg for extra richness and a creamy yolk that blends into the consommé.
If there is not enough leftover consommé, extend it with beef stock and adjust the chile sauce, salt, and lime to taste.
Corn, mushrooms, cabbage, or bok choy can be added for additional vegetables and texture.
When using leftover birria and consommé, individual bowls can be prepared in about 10–15 minutes.
Store birria beef and consommé separately from cooked ramen noodles in airtight containers in the refrigerator for 3–4 days.
Cook fresh ramen noodles when serving whenever possible because noodles stored in broth continue absorbing liquid and become soft.
Reheat the shredded beef and consommé gently in a saucepan, then cook fresh ramen noodles directly in the hot broth.
Freeze the birria and consommé without noodles for 2–3 months and thaw in the refrigerator before reheating.

Nutrition

Serving Size: 1 bowl
Calories: 690 kcal
Sugar: 6 g
Sodium: 1280 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 57 g
Fiber: 5 g
Protein: 44 g
Cholesterol: 125 mg