Here’s a rich, spicy, and deeply flavorful Birria Ramen recipe—comfort food fusion of Mexican birria and Japanese-style noodles.
🍜🔥 Birria Ramen Recipe
🧂 Ingredients
For birria (meat + broth)
- 1 kg beef chuck or short ribs (or goat traditionally)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2–3 garlic cloves
- 1 onion (quartered)
- 2 tomatoes
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp vinegar
- Salt to taste
- 4–5 cups water or beef broth
For ramen
- 2–4 packs instant ramen noodles (discard seasoning packets)
- Chopped green onions
- Boiled eggs (optional)
- Lime wedges
- Cilantro
- Chili oil (optional)
🍳 Instructions
1. Prepare the chilies
- Remove stems and seeds from dried chilies
- Soak in hot water for 10–15 minutes until soft
2. Make birria sauce
- Blend soaked chilies with garlic, onion, tomatoes, cumin, oregano, cinnamon, vinegar, and a bit of soaking water
- Blend until smooth
3. Cook the meat
- In a pot, add beef and pour blended sauce over it
- Add bay leaves, salt, and water/broth
- Simmer covered for 2.5–3 hours until meat is tender and shreddable
4. Shred & strain broth
- Remove meat and shred it
- Strain broth for a smooth, rich consommé
5. Cook ramen
- Boil noodles separately until just tender
- Drain
6. Assemble 🍜
- Place noodles in a bowl
- Pour hot birria consommé over them
- Add shredded beef on top
7. Garnish
- Green onions
- Cilantro
- Lime juice
- Chili oil (for extra heat)
- Optional soft-boiled egg
🔥 Pro tips
- Let meat cook low and slow for deeper flavor
- Skim fat from broth and drizzle on top for richness
- Add cheese for extra indulgence (viral “cheesy birria ramen” style)
🍲 What makes it special
This dish combines:
- Slow-cooked Mexican birria-style beef stew
- Japanese-style ramen noodles
- Spicy, savory, aromatic consommé broth
If you want, I can also give you:
- a quick 1-hour version
- a pressure cooker (Instant Pot) method
- or a street-style cheesy birria ramen recipe
