Why You’ll Love This Recipe
Birria Ramen is an incredible fusion dish that combines the rich, tender flavors of traditional Mexican birria with the comforting, savory goodness of Japanese ramen. This dish brings together the best of both worlds: slow-cooked, flavorful beef simmered in a spiced broth, topped with ramen noodles, and complemented by a medley of fresh garnishes. The broth is deeply aromatic, and the beef is melt-in-your-mouth tender, creating a rich and hearty bowl that is perfect for a cozy dinner or a special occasion. The fusion of flavors will leave your taste buds craving more!
Ingredients
For the Birria:
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2 lbs beef chuck roast (or short ribs), cut into chunks
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3 dried guajillo chiles (seeds and stems removed)
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2 dried ancho chiles (seeds and stems removed)
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1 medium onion (quartered)
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4 cloves garlic (peeled)
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2 teaspoons cumin
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1 teaspoon oregano
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1/2 teaspoon cloves (optional)
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2 bay leaves
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4 cups beef broth
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Ramen:
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2 packs of ramen noodles (discard the seasoning packet)
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2 teaspoons soy sauce
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1 teaspoon sesame oil
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1 tablespoon miso paste (optional, for extra umami flavor)
For Topping:
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Fresh cilantro (chopped)
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Lime wedges
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Diced onion
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Sliced radishes
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Shredded cheese (like queso fresco or Monterey Jack)
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Sliced jalapeños (optional, for heat)
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Corn tortillas (for dipping or shredding into the soup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Birria:
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Start by preparing the dried chiles. Place the guajillo and ancho chiles in a dry pan over medium heat. Toast the chiles for 2-3 minutes, just until fragrant, being careful not to burn them. Once toasted, add the chiles to a bowl of hot water and let them soak for about 10 minutes until softened.
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While the chiles are soaking, season the beef chunks with salt, pepper, cumin, and oregano.
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef chunks and brown on all sides, about 4-5 minutes. Remove the beef and set it aside.
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Add the quartered onion, garlic, and bay leaves to the pot, and cook for 2-3 minutes until fragrant.
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Once the chiles are softened, blend them with 1 cup of beef broth, the apple cider vinegar, and a pinch of salt until smooth.
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Return the beef to the pot, add the blended chile mixture, and pour in the remaining beef broth. Bring the mixture to a simmer, then cover and cook on low heat for 2.5-3 hours, or until the beef is tender and shreds easily.
2. Prepare the Ramen Broth:
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While the birria is cooking, cook the ramen noodles according to the package instructions (usually 2-3 minutes in boiling water).
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Once cooked, drain the noodles and set them aside.
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In a separate pot, combine the cooked ramen noodles with 1-2 cups of the birria broth. Add soy sauce, sesame oil, and miso paste (optional) for extra flavor. Bring the broth to a gentle simmer.
3. Assemble the Birria Ramen:
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Once the birria is done, remove the beef chunks from the pot. Shred the beef using two forks and set it aside. Discard the bay leaves.
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Divide the cooked ramen noodles between bowls. Pour the hot birria broth with ramen over the noodles.
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Top with shredded birria beef, fresh cilantro, lime wedges, diced onions, radishes, sliced jalapeños, and shredded cheese.
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Serve with a side of warm corn tortillas to dip into the rich, flavorful broth.
4. Serve:
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Enjoy the hearty, comforting flavors of Birria Ramen! The broth is rich and spicy, the beef is tender, and the toppings add a fresh, crunchy contrast.
Servings and Timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 3 hours (for the birria)
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Total Time: 3 hours 20 minutes
Variations
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Vegetarian Version: Swap the beef with mushrooms (like cremini or portobello) or tofu for a vegetarian take on this dish. Simmer the mushrooms or tofu in the birria broth for a similar depth of flavor.
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Extra Spicy: Add extra jalapeños or a splash of hot sauce to increase the heat in the broth.
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Slightly Sweet: Add a bit of cinnamon or a few dried apricots to the birria broth for a hint of sweetness that complements the rich, savory flavors.
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Noodles Option: Use different noodles like udon, soba, or even rice noodles for a twist on the classic ramen base.
Storage/Reheating
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Storage: Store leftover birria and ramen in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen as it sits, making it even better the next day!
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Freezing: Freeze the birria broth (without noodles) for up to 2 months. When ready to eat, thaw and reheat on the stove. Cook fresh noodles when you’re ready to serve.
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Reheating: Reheat the birria broth on the stovetop over medium heat. You can microwave individual servings of noodles, then pour the reheated broth over them.
FAQs
1. Can I use a slow cooker for the birria?
Yes! After browning the beef and preparing the chile sauce, you can transfer everything to a slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
2. Can I make the birria broth ahead of time?
Yes, you can make the birria broth and shredded beef a day ahead and store it in the fridge. When ready to serve, just reheat the broth and noodles, and assemble the ramen bowls.
3. What kind of beef is best for birria ramen?
Beef chuck roast or short ribs are ideal for birria due to their tenderness and ability to break down while cooking. Both cuts create a juicy, flavorful broth.
4. Can I make the ramen broth spicier?
Yes! To add more spice, increase the amount of jalapeños or red pepper flakes. You can also add a few dashes of hot sauce to the broth for extra heat.
5. Can I make this with chicken instead of beef?
Yes, you can use chicken thighs or chicken breasts instead of beef. Chicken will cook faster, so adjust the cooking time accordingly (about 1-1.5 hours on low in the slow cooker).
6. What should I serve with Birria Ramen?
Serve Birria Ramen with lime wedges, fresh cilantro, and crispy corn tortillas on the side for dipping into the flavorful broth.
7. Can I use store-bought broth for the birria?
For best results, homemade beef broth adds the most depth of flavor, but store-bought broth can also be used in a pinch. Just be sure to add extra seasoning as needed.
8. Can I make this dish in advance for meal prep?
Yes! The birria beef and broth can be made ahead of time and stored in the fridge. When ready to serve, reheat the broth and cook fresh noodles for a quick meal.
9. Is Birria Ramen gluten-free?
The dish can be made gluten-free by using gluten-free ramen noodles and making sure the soy sauce is gluten-free.
10. Can I add vegetables to the ramen?
Yes! You can add stir-fried or steamed vegetables like spinach, bok choy, or carrots to the ramen for extra flavor and nutrition.
Conclusion
Birria Ramen is the perfect fusion dish that brings together the bold flavors of Mexican birria and the comforting, savory richness of Japanese ramen. The tender beef, rich broth, and flavorful toppings make this a hearty and satisfying meal that will warm you up on any occasion. Whether you’re looking for a unique dinner or a fun twist on traditional ramen, Birria Ramen is sure to become a favorite in your kitchen. Enjoy the delicious, bold flavors in every spoonful!
Birria Ramen
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Birria Ramen is a delicious fusion dish that combines the rich, tender flavors of Mexican birria with the comforting, savory goodness of Japanese ramen. The slow-cooked beef is simmered in a spiced broth and served with ramen noodles, creating a unique and flavorful dish that’s both hearty and satisfying. Topped with fresh garnishes like cilantro, lime, and cheese, this dish offers the perfect blend of Mexican and Japanese flavors. Whether for a cozy dinner or a special occasion, Birria Ramen is sure to impress!
Ingredients
For the Birria:
-
2 lbs beef chuck roast (or short ribs), cut into chunks
-
3 dried guajillo chiles (seeds and stems removed)
-
2 dried ancho chiles (seeds and stems removed)
-
1 medium onion (quartered)
-
4 cloves garlic (peeled)
-
2 teaspoons cumin
-
1 teaspoon oregano
-
1/2 teaspoon cloves (optional)
-
2 bay leaves
-
4 cups beef broth
-
1 tablespoon apple cider vinegar
-
1 tablespoon olive oil
-
Salt and pepper, to taste
For the Ramen:
-
2 packs of ramen noodles (discard the seasoning packet)
-
2 teaspoons soy sauce
-
1 teaspoon sesame oil
-
1 tablespoon miso paste (optional, for extra umami flavor)
For Topping:
-
Fresh cilantro (chopped)
-
Lime wedges
-
Diced onion
-
Sliced radishes
-
Shredded cheese (like queso fresco or Monterey Jack)
-
Sliced jalapeños (optional, for heat)
- Corn tortillas (for dipping or shredding into the soup)
Instructions
-
Prepare the Birria:
Toast the guajillo and ancho chiles in a dry pan over medium heat for 2-3 minutes until fragrant. Once toasted, soak the chiles in hot water for about 10 minutes until softened.
Season beef chunks with salt, pepper, cumin, and oregano.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef on all sides (about 4-5 minutes). Remove the beef and set aside.
Add onion, garlic, and bay leaves to the pot and cook for 2-3 minutes.
Blend the soaked chiles with 1 cup of beef broth and apple cider vinegar until smooth, then add it to the pot.
Return the beef to the pot, add the remaining broth, and bring it to a simmer. Cover and cook on low heat for 2.5-3 hours, or until the beef is tender and shreddable. -
Prepare the Ramen Broth:
Cook the ramen noodles according to package instructions. Drain and set aside.
In a separate pot, combine cooked ramen noodles with 1-2 cups of the birria broth. Add soy sauce, sesame oil, and optional miso paste. Simmer gently. -
Assemble the Birria Ramen:
Remove the beef from the pot and shred using two forks. Discard the bay leaves.
Divide the ramen noodles into bowls. Pour the birria broth over the noodles, and top with shredded birria beef.
Garnish with cilantro, lime wedges, diced onion, radishes, shredded cheese, and sliced jalapeños (if desired). -
Serve:
Serve the Birria Ramen with a side of warm corn tortillas for dipping or shredding into the soup. Enjoy the comforting, rich flavors!
Notes
Vegetarian Version: Replace beef with mushrooms (cremini or portobello) or tofu for a vegetarian take on this dish. Simmer in the birria broth for a similar depth of flavor.Extra Spicy: Add more jalapeños or a splash of hot sauce to increase the heat in the broth.Slightly Sweet: Add a pinch of cinnamon or dried apricots to the birria broth for a hint of sweetness.Noodle Options: Use different noodles like udon, soba, or even rice noodles for a fun twist on the classic ramen base.
