This birria ramen is pure comfort in a bowl. It’s rich, spicy, a little smoky, and packed with fall-apart beef, noodles, and a deep, flavorful broth. It brings together two amazing things — traditional birria and ramen — into one soul-warming dish. It’s perfect for a chilly day or when you want something seriously satisfying.
What You’ll Need
- 3 lbs beef chuck roast, cut into large chunks
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon oil (vegetable or canola)
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cups beef broth
- 3 cups water
- 1 onion, peeled and quartered
- 6 garlic cloves, peeled
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 cinnamon stick
- 4 packs of instant ramen noodles (discard flavor packets)
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
- 1 lime, cut into wedges
- Optional: red chili oil or hot sauce for serving
Why I Love This Recipe
This is one of those recipes that feels like a hug in a bowl. It brings the deep, slow-cooked flavor of birria into the quick, slurpable joy of ramen. The first time I made it, it was a rainy day and I had leftover birria from tacos. I tossed it into some ramen just to experiment, and it turned into something unforgettable.
- Deep, smoky, rich broth that tastes like it simmered all day
- Super satisfying with both tender beef and chewy noodles
- Great way to use leftover birria if you’ve got it
- Feels fancy but it’s actually easy
Servings: 4 large bowls
Total Time: 3.5 hours
Macros (Per Serving – Approximate)
- Calories: 620
- Protein: 42g
- Fat: 32g
- Carbs: 42g
- Fiber: 6g
Why This Recipe Works (Quick Science)
The dried chiles bring depth and smokiness, while searing the beef locks in juices before the long braise. Simmering everything together breaks down the connective tissue in the beef, turning it melt-in-your-mouth tender. Ramen noodles soak up the broth, adding their own satisfying bite. The vinegar and spices balance the richness with a little tang and warmth.
Common Mistakes
- Not searing the beef: This step adds major flavor. Don’t skip it.
- Using too much water: Stick to the ratio so the broth stays rich.
- Not blending the chiles: You need a smooth sauce or it’ll feel gritty.
- Overcooking the ramen: Add them at the end and cook just until soft.
What to Serve With
- Warm corn tortillas on the side
- Pickled red onions for tang
- Mexican street corn (elote)
- Cold Mexican Coke or agua fresca
FAQ
Can I make this in a slow cooker?
Yes! After searing and blending, toss everything in the slow cooker on low for 8 hours.
Is this super spicy?
It’s got warmth, but not crazy heat. Add red chili oil if you want it hotter.
Can I freeze the broth?
Yes — freeze it without noodles for up to 3 months.
Substitutions and Variations
- Meat: Try short ribs, oxtail, or even lamb shoulder
- Chiles: If you can’t find guajillo, use pasilla or extra ancho
- Noodles: Swap ramen for udon or rice noodles
- Toppings: Add a soft-boiled egg or shredded cheese
Tools You’ll Need
- Large pot
- Blender
- Cutting board + knife
- Tongs
- Fine mesh strainer
- Bowls for serving
Make Ahead Tips
- Make the birria broth and beef a day ahead — it tastes even better the next day
- Shred the beef ahead and store separately from the broth
- Reheat broth and assemble when ready to serve
Let’s Cook This Birria Ramen
Step 1: Sear the Beef
Season 3 lbs of beef chuck roast chunks with 1 tbsp salt and 1 tbsp black pepper. Heat 1 tbsp oil in a large pot over medium-high heat. Sear beef in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
Step 2: Toast and Soak the Chiles
In a dry skillet, toast 6 guajillo chiles and 2 ancho chiles over medium heat for 1–2 minutes until fragrant. Then soak them in hot water for 15 minutes to soften.
Step 3: Blend the Sauce
Drain the soaked chiles. Blend with 1/4 of a quartered onion, 6 garlic cloves, 1 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tsp cumin, and 1 tsp oregano. Add 1 cup beef broth. Blend until super smooth.
Step 4: Simmer the Birria
Return beef to pot. Pour chile sauce over. Add remaining onion, bay leaf, cinnamon stick, 3 more cups beef broth, and 3 cups water. Bring to boil, then lower heat. Cover and simmer for 3 hours until beef is fall-apart tender.
Step 5: Shred the Beef
Remove beef from the pot and shred it using two forks. Discard bones or gristle. Strain the broth if needed to remove solids for a smooth finish.
Step 6: Cook the Ramen
Boil 4 packs of ramen noodles (no flavor packets) in the strained birria broth for 2–3 minutes until just tender.
Step 7: Build Your Bowl
In each bowl, place a handful of noodles, top with shredded beef, ladle over hot broth. Garnish with 2 tbsp chopped cilantro, 2 tbsp diced onion, a lime wedge, and a drizzle of chili oil if desired. Serve hot.
Leftovers & Storage
- Store broth and beef separately in airtight containers
- Keep in fridge up to 4 days
- Freeze broth for 3 months
- Reheat noodles fresh for best texture
Conclusion
Birria ramen is the kind of meal that makes you slow down and savor every bite. It’s bold, rich, and completely cozy. If you make it, I’d love to hear how it went! Drop a comment with your thoughts, questions, or any fun twists you added.
