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The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.
Need more birria in your life? Try these birria tacos next! They’re meaty, cheesy, and oh so delicious!
Birria Ramen Recipe
Birria ramen has been popping up everywhere recently. And for good reason! It combines tender and juicy birria meat with ramen noodles and a flavorful red chile sauce.
I remember when I first tried birria ramen, I was a little unsure about the combination, but it ended up being so good! It’s a delicious Mexican twist on a classic comfort meal! You’ll be hooked once you try it for yourself. Once you are done with this ramen recipe, check out this homemade Ramen Seasoning that you use in this Easy Homemade Ramen!
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!
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.
Birria Ramen Toppings
In addition to the shredded birria meat and flavorful broth, here’s what I added to my ramen!
- Ramen Noodles: I used dry instant ramen noodles, but you can also use fresh ramen noodles if you prefer!
- Birria Ramen Toppings: Jalapeno for spice, cilantro for freshness, lime for acidity, and of course- some soft-boiled eggs.
How to Make Birria Ramen
Keep in mind that the birria meat needs about 4 hours to slow cook, 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!
- 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.
Preparing the Broth
- Prepare Chiles: Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.
- Toast: In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
- 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.
- 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 2 more minutes.
- Blend: Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
- 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.
- Add to Crockpot: Pour the sauce and 3 cups of 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 making it perfect for this birria ramen.
- Shred: Remove the beef from the crockpot, shred it and then set it aside. Then add salt and pepper to taste.
Assembling the Ramen
- Cook Ramen and Eggs: Cook the ramen according to the package directions and soft boil the eggs.
- 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.
- 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.
Tips and Variations
There are a few things that you can do to change up this birria ramen to make it perfect for you!
- Make it Spicier: Add a dash of sriracha or hot sauce to give your birria ramen more heat.
- More Toppings: You can top this dish with any number of your favorite toppings! I recommend shredded purple cabbage, sliced radish, green onions, or diced red onion in addition to the toppings mentioned in the recipe.
How Long Does Leftover Birria Ramen Last?
Keep leftovers in the fridge in an airtight container for up to 4 days. If possible, store the birria beef, consommé, and noodles/toppings separately.
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Birria Ramen
Ingredients
Beef
- 2 pounds boneless chuck roast, cut into 3 inch pieces
- Salt and pepper
- 2 tablespoons olive oil
Consume/ sauce
- 4 Dried Guajillo Chile Peppers deseeded and stems removed
- 4 Dried Ancho Chile Peppers
- 1 medium White Onion peeled and quartered
- 2 large Roma Tomatoes, chopped
- 6 cloves Garlic
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1 tablespoon Mexican Oregano, dried
- ½ teaspoon Smoked Paprika
- 2 tsp Kosher Salt
- 3 tablespoons Apple Cider Vinegar
- 1 cup Beef Broth
- 3 cups water
Ramen
- 4 portions ramen noodles, 12 ounces uncooked
- Shredded birria meat
- Birria broth
- 1 jalapeno, sliced
- Cilantro, chopped
- Lime wedges
- 4 soft boiled eggs
Instructions
For 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 the seared meat to a crockpot.
- For the consume/sauce
- Cut the stems off of the dried chilies 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.
- 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 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 2 more minutes.
- Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
- 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.
- Pour the sauce and 3 cups of 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 the ramen
- Cook the ramen according to the package directions and soft boil the eggs.
- Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.