Homemade Birria Ramen

My Birria Ramen brings bold, beefy flavor and restaurant-worthy vibes straight to your kitchen. Moms, get ready to impress!

Prep Time45

Cook Time4

Total Time4 45

Course: Dinner

Cuisine: Asian, Mexican, Mexican American

Keyword: birria ramen, birria ramen recipe, birria recipe

Servings: people

Author: Alyssa Rivers

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

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