Delish Birria Ramen Recipe

Spicy, slurpy, absolutely cozy—this is birria meets ramen in the best possible way. You get that slow-simmered, chile-spiked consomé with tender shredded beef, poured over springy noodles and finished with bright lime, onion, and cilantro. It’s the kind of bowl that makes you sweat a little and then immediately go back for more. If you’ve been curious about birria ramen, this version is doable at home with normal pantry stuff and a little weekend simmer time.

My husband calls this “can we cancel our plans?” soup because once it’s on the stove, the whole house smells like a taqueria had a baby with a ramen shop and suddenly nobody wants to leave. The kids will straight-up sip the broth from mugs while the beef finishes, and I always have to swat away a hand or two when I’m shredding it. We’ve made it for football Sundays, random Tuesdays, and once for a sick-day breakfast because that’s the level of comfort we’re working with here.

How to Make It

Plan on a lazy simmer day. You’ll take 3 pounds of beef chuck, cut it into a few big chunks, salt it, and sear it till it’s got that deep brown crust (this is flavor, don’t rush it). Meanwhile, wake up your dried chiles—guajillo and ancho are the sweet spot—by toasting them for a hot second in a dry pan, then soak in hot water till flexible.

Blend the softened chiles with onion, garlic, a can of tomatoes, apple cider vinegar, Mexican oregano, cumin, a teeny pinch of clove and cinnamon, and a splash of the chile soaking liquid. It’ll smell like you did something fancy. You did.

Pour that rosy adobo into the pot with the seared beef, add beef stock and bay leaves, and let it blip away gently for about 2.5 to 3 hours. Skim some of the fat off the top if you want (save it for tortillas, trust me), and shred the beef when it’s tender-tender. Season the consomé at the end—salt wakes it up.

When it’s go time, cook your ramen bricks (ditch the seasoning packets) in plain water so they don’t steal your broth’s thunder. Soft-boil a couple eggs if you like that jammy yolk moment. Bowl it up: noodles, beef, ladles of consomé, onion, cilantro, lime, maybe a flick of chili oil if you’re feeling chaotic. Eat immediately. Slurp loudly.

Yields about 6 big bowls. Active time ~30 minutes; simmer time ~2.5 to 3 hours. Worth every second.

✔Ingredient Notes

– Beef chuck roast: My ride-or-die. Marbled enough to shred into silky strands. Short ribs or beef shank also work if you’re feeling fancy.
– Dried guajillo + ancho chiles: Guajillo = bright and fruity; ancho = deep and raisiny. Toast lightly—if they smoke, you’ll taste it (in a bad way).
– Apple cider vinegar: Tiny splash = big balance. Cuts the richness so you can keep slurping.
– Mexican oregano: Not the same as Italian. More citrusy, more “oomph.” Don’t skip if you can help it.
– Cinnamon + clove: Go easy. We’re talking warm background hum, not holiday candle.
– Beef stock: Store-bought is fine. Low-sodium helps you control seasoning at the end.
– Instant ramen bricks: Use your favorite brand, toss those seasoning packets. The consomé is the star.
– Toppings (onion, cilantro, lime): Non-negotiable for me. They brighten everything. Radish and scallion? Heck yes.
– Eggs (optional): Soft-boiled makes it feel ramen-official, but it’s your bowl—your rules.

✔Recipe Steps

1. Toast chiles in a dry pan 30–60 seconds per side; soak in hot water 15 minutes until pliable.
2. Blend softened chiles with 1 onion, 6–8 garlic cloves, 1 can tomatoes, 2 tbsp vinegar, 2 tsp Mexican oregano, 1 tsp cumin, pinch clove/cinnamon, and a splash of chile soaking liquid.
3. Salt and sear 3 lb beef chuck in a heavy pot until deeply browned; remove as needed to avoid crowding.
4. Return beef to pot, pour in the adobo, add 6 cups beef stock and 2 bay leaves; simmer gently 2.5–3 hours until shred-tender.
5. Shred beef; skim excess fat; taste consomé and adjust salt and vinegar.
6. Boil 6 ramen bricks separately; drain; bowl with noodles, beef, hot consomé, and toppings (onion, cilantro, lime, chili oil, soft-boiled egg).

What to Serve It With

– Warm corn tortillas for dipping straight into the consomé (highly recommend).
– Quick-pickled red onions or jalapeños for bite.
– Radishes, extra limes, and a little queso fresco crumble.
– Simple cucumber salad or Mexican rice if you need “a side.”
– Cold beer, agua fresca, or a limey seltzer—whatever you grab first.

✔Tips & Mistakes

– Don’t burn the chiles. Bitter city. If they go too dark, start over—it’s worth it.
– Salt at the end. The broth reduces while simmering and can get too salty if you jump the gun.
– Sear in batches. Crowded beef steams instead of browns, and the flavor won’t pop.
– Cook noodles separately. If you toss them in the pot, they’ll drink all your liquid gold.
– Save that fat cap. It’s liquid flavor for crisping tortillas or frying morning eggs.

✔Storage Tips

Store beef and consomé together in the fridge up to 4–5 days, noodles separate so they don’t turn into mush. Freeze the broth + beef up to 3 months (flat in bags = easy weeknight win). Reheat gently on the stove; add a splash of water if it got too thicc. Cold, it turns a little jiggly from collagen—like spicy meat Jell-O—which is somehow not terrible when you’re sneaking a bite at 7 a.m. Breakfast ramen? Been there, loved that.

✔Variations and Substitutions

– Chicken birria: Swap in bone-in thighs; simmer ~45–60 minutes. Still awesome.
– Lamb or goat: Traditional and delicious—slightly gamey in the best way.
– Vegetarian-ish: Use mushrooms (portobello + shiitake), veg stock, and a touch of soy/tamari for depth.
– Gluten-free: Use GF ramen or rice noodles; swap soy sauce with tamari if you add a splash for umami.
– Mellow heat: Skip arbol/chipotle; stick to guajillo + ancho. For more heat, add arbol or chili oil.
– Instant Pot: 45 minutes on High Pressure, natural release 15 minutes. Slow cooker: 8 hours on Low.
– Balance check: If the broth tastes a bit bitter, a pinch of sugar or a drizzle of honey evens it out without making it sweet.
– Extra umami: A spoon of miso or a splash of fish sauce is wildly good—don’t tell the purists.

Frequently Asked Questions

Delish Birria Ramen Recipe

Slurpable ramen meets slow-braised birria in a deeply savory bowl with tender beef, springy noodles, and a chile-laced consomé. Make the birria ahead, then finish with quick-cooked noodles and fresh toppings for an unforgettable comfort dish.

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Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds beef chuck roast cut into large chunks
• ▢ 2 tablespoons vegetable oil
• ▢ 1.5 ounces dried guajillo chiles stems and seeds removed
• ▢ 1 ounces dried ancho chiles stems and seeds removed
• ▢ 0.5 ounces dried pasilla chiles stems and seeds removed
• ▢ 2 pieces Roma tomatoes halved
• ▢ 1 pieces white onion medium, halved
• ▢ 6 cloves garlic
• ▢ 2 tablespoons apple cider vinegar
• ▢ 6 cups beef broth low-sodium
• ▢ 2 leaves bay leaves
• ▢ 1 teaspoons ground cumin or cumin seeds
• ▢ 2 teaspoons dried oregano Mexican oregano if possible
• ▢ 0.25 teaspoons ground cinnamon
• ▢ 1 teaspoons ground black pepper
• ▢ 2 teaspoons kosher salt plus more to taste
• ▢ 1 tablespoons soy sauce optional, for umami
• ▢ 8 ounces ramen noodles dried, seasoning packets discarded
• ▢ 0.5 cups white onion finely diced, for topping
• ▢ 0.5 cups fresh cilantro chopped, for topping
• ▢ 2 pieces lime cut into wedges
• ▢ 4 pieces eggs soft-boiled, optional
• ▢ 0.5 cups queso Oaxaca shredded, optional

Instructions

Preparation Steps

• Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 2 minutes per side. Transfer to a bowl and cover with hot water; soak until pliable, about 15 minutes. Drain.
• Pat the beef dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Sear the beef on all sides until deeply browned, 6 to 8 minutes total. Transfer to a plate.
• In a blender, add the soaked chiles, Roma tomatoes, half of the onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, 1 cup of the beef broth, and 1 teaspoon salt. Blend until very smooth.
• Return the beef to the pot. Pour in the blended chile sauce, remaining beef broth, bay leaves, and the remaining half onion. Bring to a simmer, then cover and cook on low until the beef is very tender and shreds easily, 2.5 to 3 hours.
• Remove the beef to a board and shred. Strain the consomé if desired for a smoother broth. Skim excess fat, then season the consomé with additional salt and the soy sauce to taste.
• Cook the ramen noodles in boiling water according to package directions until just tender. Drain well.
• Assemble bowls: Add noodles to bowls, top with shredded birria, and ladle over plenty of hot consomé.
• Garnish with diced onion, cilantro, and a squeeze of lime. Add soft-boiled egg and shredded queso if using, then serve immediately.

Notes

Make-ahead tip: Birria and consomé improve overnight. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and cook fresh noodles before serving. For extra heat, add a diced chipotle in adobo to the blender.