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My Birria Ramen is next-level delicious! Tender shredded chuck roast, rich consommé, and slurp-worthy noodles all in one bowl.
What Makes This Birria Ramen So Dang Good
- Love of Leftovers: The meat and broth make great leftovers, and you can repurpose them for tacos, salads, and more. The flavor only gets better!
- Slow Cooker Magic: Most of the cooking is done in the slow cooker, giving you tender, flavorful meat without hours of effort, perfect for busy days.
- Fusion of Flavor: This flavorful dish combines traditional Japanese Ramen with vibrant Mexican Birria tacos.
Birria Ramen Ingredients
- Dried Chilies: If you are having trouble finding dried chilies near you, try your local Latin market!
- Make it Spicier: Add a dash of sriracha or hot sauce to give your birria ramen more heat.
- More Toppings: You can top this with any of your favorites. Try purple cabbage, radish, green onions, or red onion along with what’s in the recipe.
- Ramen Noodles: I used dry instant ramen noodles, but you can also use fresh ramen noodles if you prefer!
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 trust me, it’s so worth it!
Beef
- 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.
- Add to Crockpot: Add the seared meat to a crockpot.
Consume Sauce
- Toast the Chiles: Cut the stems off of the dried guajillo chiles and discard the seeds by shaking them out of the pods. In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
- Soak the Chiles: 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.
- Cook Vegetables: To the same skillet, add the oil, 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.
- Add Spices and Blend: Transfer the roasted vegetables to a blender. Add the strained, soaked chilies, pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender and blend until smooth.
- Cook: 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.
- Shred: Remove the beef from the crock pot, shred it, and then set it aside. Then add salt and pepper to taste. Save the broth!
Assemble Birria Ramen
- Cook Ramen Noodles: Cook the ramen according to the package instructions without seasoning packets. Divide the cooked ramen into two bowls.
- Soft Boil the Eggs: Soft boil the eggs with my fast and easy recipe!
- Assemble: Pour about 1 cup of the birria broth and shredded beef into each bowl.
- Add Toppings: Add a soft-boiled egg cut in half, sliced jalapeno, chopped cilantro, and lime wedges or whatever toppings you like, and enjoy!
How Long Does Leftovers Last?
Birria ramen leftovers can be kept in the fridge in an airtight container for up to four days. If possible, store the birria beef, consommé, noodles, and toppings separately.
More Mexican-Inspired Recipes to Try
I could eat Mexican every night! It’s one of my favorites. Here are a few of my tried and true recipes I know you will love!
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Homemade Birria Ramen
My Birria Ramen brings bold, beefy flavor and restaurant-worthy vibes straight to your kitchen. Moms, get ready to impress!
Ingredients
Beef
- 2 pounds diced boneless chuck roast cut into 3-inch pieces
- salt and pepper
- 2 tablespoons olive oil
Consume/ sauce
- 4 dried Guajillo Chile Peppers
- 4 dried ancho chile peppers
- 1 tablespoon olive oil
- 1 medium white onion, peeled and quartered
- 2 chopped Roma tomatoes
- 6 cloves garlic
- 1 teaspoon cracked black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon Mexican oregano
- ½ teaspoon smoked paprika
- 2 teaspoon kosher salt
- 3 tablespoons apple cider vinegar
- 1 cup beef broth
- 3 cups water
Ramen
- 4 portions uncooked ramen noodles 12 ounces
- shredded birria meat
- birria broth
- 1 sliced jalapeno,
- chopped cilantro,
- lime wedges
- 4 eggs soft boiled
Instructions
Beef
- Season the cut 2 pounds diced boneless chuck roast with salt and pepper Heat 2 tablespoons olive oil over medium-high heat in a skillet. Sear the meat until it is browned on all sides, but do not fully cook.
- Add the seared meat to a crockpot.
Consume/ Sauce
- Cut the stems off of the 4 dried Guajillo Chile Peppers, and discard the seeds by shaking them out of the pods.
- In a medium skillet, add 4 dried ancho chile peppers and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
- 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.
- To the same skillet, add 1 tablespoon olive oil, 1 medium white onion, peeled and quartered, and 2 chopped Roma tomatoes. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the 6 cloves garlic and sauté until fragrant for 2 more minutes.
- Transfer roasted vegetables to a blender. Strain the soaked chilies and add them to the blender as well.
- Add 1 teaspoon cracked black pepper, 1 teaspoon ground cumin, ½ teaspoon ground coriander, 1 tablespoon Mexican oregano ½ teaspoon smoked paprika, 2 teaspoon kosher salt, 3 tablespoons apple cider vinegar, and 1 cup beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
- Pour the sauce and 3 cups water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.
- Remove the beef from the crockpot, shred it, and set it aside. Add salt and pepper to taste.
Assemble
- Cook the 4 portions uncooked ramen noodles according to the package directions.
- Soft boil the 4 eggs.
- Pour about a cup of broth into a bowl, and portion out some of the shredded birria meat into the bowl of birria broth.
- To the bowl, add a portion of the cooked noodles, a soft-boiled egg cut in half, some of the 1 sliced jalapeno,chopped cilantro, and lime wedges, and enjoy!
Notes
Updated May 15, 2025
Leftovers can be kept in the fridge in an airtight container for up to four days. If possible, store the birria beef, consommé, noodles, and toppings separately.
Nutrition
Calories: 732kcalCarbohydrates: 35gProtein: 55gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 320mgSodium: 1702mgPotassium: 1757mgFiber: 13gSugar: 18gVitamin A: 10915IUVitamin C: 24mgCalcium: 139mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Is the Consume / sauce very spicy?
I don’t do well with very spicy foods, and it’s perfect for me. ? The sauce is more on the savory side than spicy.