Birria Ramen

Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base. The crazy good combination you never knew you needed!

Birria Ramen Ingredients

Okay bear with me, I know this is a pretty lengthy ingredient list. But you’ll be making the birria meat from scratch, and you need to infuse it with all of those tasty flavors! Scroll to the bottom of the post for exact measurements.

For the Beef

• Boneless Chuck Roast: The main source of protein, cut into bite sized pieces for quicker cooking and soaking up the flavorful broth.
• Salt & Pepper: Simple seasonings to enhance the natural flavor of the beef.
• Olive Oil: Used for searing the beef in!

Consommé/Sauce

• Dried Chiles: Guajillo and ancho chiles provide smoky and earthy depth to the birria ramen broth.
• Onion & Tomato: Add sweetness, savory notes, and body to the sauce.
• Garlic: Because everything is better with a kick of savory garlic flavor!
• Spices: To season the broth for the birria ramen, I used a blend of pepper, cumin, coriander, oregano, smoked paprika, and kosher salt.
• Apple Cider Vinegar: Adds a touch of acidity to balance the richness and brighten the flavors in this birria ramen.
• Beef Broth & Water: Form the base of the flavorful consommé.

How to Make Birria Ramen

This Birria ramen recipe will blow your socks off. Keep in mind that the birria meat needs about four hours to cook slowly, so this isn’t the best recipe to make if you’re short on time. But the good news is, once you’ve cooked the beef, it’s easy to store in the fridge and use later for a quick meal!

1. Season and Sear the Beef: Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.
2. Add to Crockpot: Add the seared meat to a crockpot.

Preparing the Broth

1. Prepare Chiles: Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.
2. Toast: In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
3. Boil: Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce for the birria ramen.
4. Cook Vegetables: To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for two more minutes.
5. Blend: Transfer roasted vegetables to a blender. Strain the soaked chilies and add them to the blender as well.
6. Add Seasonings and Broth: Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
7. Add to Crockpot: Pour the sauce and 3 cups of water into the crock pot with the beef. Cover and set the crock pot to high, cook for about 4 hours or until the beef is easily shredded making it perfect for this birria ramen.
8. Shred: Remove the beef from the crock pot, shred it and then set it aside. Then add salt and pepper to taste.

Assembling the Ramen

1. Cook Ramen and Eggs: Cook the ramen according to the package directions and soft boil the eggs.
2. Add Broth and Beef: Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.
3. Finish With Noodles and Toppings: To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy! Birria ramen is best served hot and fresh.

More Mexican-Inspired Recipes to Try

I could eat Mexican every night! It’s one of my favorites. Here are a few of my favorites you should try next!

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