A Delicious Fusion Of Mexican Birria And Japanese Ramen, With Tender Beef Simmered In A Rich, Flavorful Broth, Paired With Ramen Noodles – A Savory, Comforting Bowl That’s Perfect For Any Occasion!
This Birria Ramen is the ultimate comfort food! I decided to make it because I wanted to combine the deep, rich flavors of traditional birria with the satisfying texture of ramen noodles. The beef is slow-cooked in a savory broth, absorbing all the delicious spices, while the ramen noodles add an amazing texture to each bite.
My family loves this dish because it’s a unique twist on two classic dishes, and it’s so flavorful and hearty. The broth is rich and spicy, and the tender beef melts in your mouth – it’s perfect for cold nights or when you’re craving something a little different.
Questions I Often Get Asked About This Recipe
Q: What kind of meat should I use for birria?
A: Traditionally, birria is made with beef (usually chuck roast or short ribs) or goat. For this recipe, I recommend using beef chuck roast, as it becomes incredibly tender when simmered in the broth.
Q: Can I make this dish spicier?
A: Yes! You can add more dried chilies (like guajillo or pasilla) or a splash of hot sauce to the broth to ramp up the spice level. Adjust the chili blend to suit your taste.
Q: Can I use instant ramen noodles?
A: Absolutely! Instant ramen noodles work great in this recipe, and they cook quickly. Just be sure to discard the seasoning packet as you’ll be using the birria broth for flavor.
Q: How long should I cook the birria?
A: The beef needs to simmer for about 2-3 hours for optimal tenderness. You want the beef to be fall-apart tender and infused with the flavors of the broth.
Q: Can I make this ahead of time?
A: Yes! The birria can be made a day or two ahead. The flavors will continue to develop, and the dish will taste even better after sitting overnight in the fridge.
What You Need to Make Birria Ramen
For the Birria:
- 2 lbs beef chuck roast (or short ribs, if preferred)
- 1 medium onion, quartered
- 5 cloves garlic, peeled
- 2 dried guajillo chilies, stemmed and seeds removed
- 2 dried ancho chilies, stemmed and seeds removed
- 1 dried pasilla chili, stemmed and seeds removed (optional for extra spice)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cinnamon stick
- 3-4 cups beef broth
- 1 tablespoon vinegar
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
For the Ramen:
- 4 packs ramen noodles (discard seasoning packet)
- 2 boiled eggs (soft-boiled, optional but recommended)
- Fresh cilantro, chopped (for garnish)
- Sliced radishes (for garnish)
- Lime wedges (for serving)
- Jalapeño slices (optional for extra spice)
How to Make Birria Ramen
1. Prepare the birria broth:
Heat the vegetable oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). Remove the beef and set it aside.
In the same pot, add the onion, garlic, guajillo, ancho, and pasilla chilies, and cook for about 2 minutes, stirring occasionally, until the chilies are fragrant. Add the cumin, oregano, cinnamon stick, and beef broth. Stir to combine.
Return the beef to the pot and add enough water to cover the beef. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is fork-tender and easily shredded.
Once the beef is cooked, remove it from the broth and shred it with two forks. Discard the bones, if using short ribs, and return the shredded beef to the pot. Stir in vinegar to balance the flavors, then adjust seasoning with salt and pepper.
2. Prepare the ramen:
Cook the ramen noodles according to package instructions (usually in boiling water for 2-3 minutes). Drain and set aside.
You can also cook the ramen noodles in a bit of the birria broth for extra flavor, if desired.
3. Assemble the ramen bowls:
Divide the cooked ramen noodles into bowls. Ladle the birria broth with the shredded beef over the noodles, making sure the noodles are covered with the flavorful broth.
Top with a boiled egg, fresh cilantro, sliced radishes, and a squeeze of lime juice. If you like it spicy, add a few slices of jalapeño for an extra kick.
4. Serve:
Serve the Birria Ramen immediately, with additional lime wedges on the side. Enjoy the rich, smoky, and savory flavors of this delicious fusion dish!
Tips
- For a smoky flavor: If you like extra smokiness, you can add a bit of chipotle chili powder to the broth or use a smoked paprika.
- Make it a complete meal: Add vegetables like sautéed mushrooms or corn to the ramen for extra texture and flavor.
- Toppings: Feel free to customize the toppings with your favorite ramen garnishes, such as green onions, seaweed, or even cheese for a cheesy twist.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “This Birria Ramen is incredible! The beef is so tender, and the broth is full of deep, smoky flavors. The ramen adds such a great texture, and the toppings are perfect. A new family favorite!”
🌟🌟🌟🌟 Rachel S. – “What a delicious twist on ramen! The birria broth is so flavorful, and the beef is melt-in-your-mouth tender. I love the combination of flavors in this dish.”
🌟🌟🌟🌟🌟 Sophie W. – “I love birria, and this ramen version is absolutely amazing! The broth is so rich and savory, and the ramen noodles are a perfect addition. Definitely making this again!”
🌟🌟🌟🌟 Emma B. – “These flavors are a perfect fusion! The birria broth is packed with depth, and the ramen adds a fun twist. So delicious and comforting!”
🌟🌟🌟🌟🌟 Jessica H. – “This Birria Ramen is so hearty and flavorful! The beef is so tender, and the broth is rich and spicy. I’ll definitely be making this again – it’s the perfect comfort food!”
Printable Recipe
Birria Ramen
This Birria Ramen is a savory fusion of tender, slow-cooked beef in a rich and smoky broth, served over ramen noodles with fresh toppings – the perfect hearty meal for any occasion!
Ingredients
- For the Birria:
- 2 lbs beef chuck roast (or short ribs, if preferred)
- 1 medium onion, quartered
- 5 cloves garlic, peeled
- 2 dried guajillo chilies, stemmed and seeds removed
- 2 dried ancho chilies, stemmed and seeds removed
- 1 dried pasilla chili, stemmed and seeds removed (optional for extra spice)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cinnamon stick
- 3-4 cups beef broth
- 1 tablespoon vinegar
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- For the Ramen:
- 4 packs ramen noodles (discard seasoning packet)
- 2 boiled eggs (soft-boiled, optional but recommended)
- Fresh cilantro, chopped (for garnish)
- Sliced radishes (for garnish)
- Lime wedges (for serving)
- Jalapeño slices (optional for extra spice)
Instructions
1. Prepare the birria broth:
- Heat the vegetable oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). Remove the beef and set it aside.
In the same pot, add the onion, garlic, guajillo, ancho, and pasilla chilies, and cook for about 2 minutes, stirring occasionally, until the chilies are fragrant. Add the cumin, oregano, cinnamon stick, and beef broth. Stir to combine.
Return the beef to the pot and add enough water to cover the beef. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is fork-tender and easily shredded.
Once the beef is cooked, remove it from the broth and shred it with two forks. Discard the bones, if using short ribs, and return the shredded beef to the pot. Stir in vinegar to balance the flavors, then adjust seasoning with salt and pepper.
2. Prepare the ramen:
- Cook the ramen noodles according to package instructions (usually in boiling water for 2-3 minutes). Drain and set aside.
You can also cook the ramen noodles in a bit of the birria broth for extra flavor, if desired.
3. Assemble the ramen bowls:
- Divide the cooked ramen noodles into bowls. Ladle the birria broth with the shredded beef over the noodles, making sure the noodles are covered with the flavorful broth.
Top with a boiled egg, fresh cilantro, sliced radishes, and a squeeze of lime juice. If you like it spicy, add a few slices of jalapeño for an extra kick.
4. Serve:
- Serve the Birria Ramen immediately, with additional lime wedges on the side. Enjoy the rich, smoky, and savory flavors of this delicious fusion dish!
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If You Enjoyed This Recipe, Please Share!
If you loved this Birria Ramen, please share it with your friends and family! It’s a comforting and flavorful fusion dish that’s sure to impress. Share it on social media and tag me – I’d love to see how your birria ramen turns out!
