Description
Birria ramen is a cozy, flavor-packed fusion of Mexican birria beef and Japanese ramen noodles in a spicy, aromatic broth. This hearty soup is perfect for chilly nights and is easy to customize for any crowd.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks (or beef short ribs)
- 1 lb beef shank or oxtail
- 6 cups beef broth (homemade or low-sodium store-bought)
- 3 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (optional)
- 1 white onion, peeled and quartered
- 6 garlic cloves, peeled
- 2 roma tomatoes, halved
- 2 bay leaves
- 1 cinnamon stick (about 2 inches)
- 1 tsp whole black peppercorns
- 1 tsp dried oregano (preferably Mexican)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt, to taste (start with 2 tsp)
- 2 tbsp apple cider vinegar (or white vinegar)
- 2 tbsp vegetable oil
- 4 packs ramen noodles (instant ramen, discard seasoning packets)
- Fresh cilantro, chopped (for garnish)
- Diced white onion (for garnish)
- Lime wedges (for garnish)
- Soft-boiled eggs (optional, for garnish)
- Sesame seeds (for garnish)
- Chili oil or sriracha (for garnish)
Instructions
- Wipe dried guajillo, ancho, and pasilla chiles clean. Remove stems and seeds. Toast chiles in a hot, dry skillet over medium heat for 1–2 minutes until fragrant.
- Place toasted chiles in a bowl and cover with hot water. Soak for 10 minutes until softened. In a blender, add soaked chiles, tomatoes, garlic, and 1 cup beef broth. Blend until smooth.
- Heat 2 tbsp oil in a Dutch oven over medium-high. Season beef with salt. Sear in batches until browned on all sides (2-3 minutes per side).
- Return all beef to the pot. Pour in chile puree, add remaining beef broth, onion, bay leaves, cinnamon stick, peppercorns, oregano, cumin, smoked paprika, and vinegar. Stir to combine.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 1.5–2 hours, stirring occasionally, until beef is fork-tender. (Slow cooker: low 6–8 hours. Instant Pot: 45 minutes high pressure, natural release.)
- Remove beef to a plate and shred with two forks. Strain broth through a mesh sieve into a clean pot, discarding solids. Return shredded beef to the pot with strained broth. Taste and adjust salt.
- Boil ramen noodles in a separate pot according to package instructions (about 3 minutes). Drain and rinse briefly under hot water.
- Divide cooked noodles into bowls. Ladle hot birria broth and beef over noodles. Top with cilantro, diced onion, lime wedges, soft-boiled eggs, sesame seeds, and chili oil as desired.
Notes
Toast the chiles for maximum flavor but avoid burning. Sear beef in batches for best browning. Strain broth for a silky texture. Cook noodles separately to keep broth clear. Customize with your favorite garnishes and adjust spice level to taste. For gluten-free, use gluten-free ramen or rice noodles.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Mexican, Japanese Fusion
Nutrition
- Serving Size: 1 large bowl (about 1/4 of recipe)
- Calories: 540
- Sugar: 4
- Sodium: 1100
- Fat: 23
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 5
- Protein: 38
Keywords: birria ramen, beef ramen, fusion soup, Mexican ramen, cozy soup, spicy ramen, birria beef, comfort food, noodle soup, easy dinner