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A steaming bowl of birria ramen with tender meat, ramen noodles, and fresh green onions.
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Birria Ramen

A delicious fusion of Mexican birria and Japanese ramen, combining rich chili-infused broth, tender slow-cooked meat, and ramen noodles for a hearty, flavorful dish.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method

Ingredients
  

Birria Broth
  • 3 dried ancho chiles Stemmed and deseeded.
  • 2 dried guajillo chiles Stemmed and deseeded.
  • 2 cloves garlic Peeled.
  • 1 large onion Roughly chopped.
  • 5 tbsp olive oil Extra virgin.
  • 4 cups beef broth
Meat and Ramen
  • 2 pounds beef chuck roast Cut into large chunks.
  • 1 pack ramen noodles Fresh or dried.

Equipment

  • 1 Pressure cooker Optional – speeds up cooking time for the meat.
  • 2 Add any additional equipment as needed, such as: Blender (for broth)

    Large stockpot

Method
 

  1. Step 1:Toast the ancho and guajillo chiles in a dry pan until fragrant. Soak them in hot water for 10 minutes.
  2. Step 2:Blend the soaked chiles, garlic, onion, and olive oil into a smooth paste.
  3. Step 3:In a large stockpot or pressure cooker, sear the beef chunks until browned on all sides.
  4. Step 4:Add the blended chile paste, beef broth, and spices (cumin, oregano, and cinnamon) to the pot. Simmer on low for 3 hours or pressure-cook for 1 hour.
  5. Step 5:Strain the broth for a silky texture and shred the tender meat.
  6. Step 6:Cook the ramen noodles according to package instructions.
  7. Step 7:In serving bowls, add cooked noodles, pour over the birria broth, and top with shredded meat. Garnish with fresh cilantro, diced onions, and lime wedges.