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Delish Birria Ramen Recipe

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
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.