Go Back

Birria Ramen

A warm bowl of birria ramen mixes rich Mexican stew with soft ramen noodles, creating a comforting and flavorful dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Beef and Broth
  • 3 pounds Mexican beef (chuck roast or short ribs) Best cuts for shredding
  • 6 cups Beef broth Use quality broth for best results
  • Salt Salt To taste
  • Pepper Pepper To taste
Spices and Vegetables
  • 3 Guajillo chiles Soaked in hot water before use
  • 2 teaspoons Cumin
  • 1 teaspoon Cloves Optional for added warmth
  • 1 large Onion Chopped
  • 3 cloves Garlic Minced
Noodles and Toppings
  • 2 packages Ramen noodles Cook according to package instructions
  • 1 cup Cheese (such as Oaxaca or mozzarella) Shredded, to top the ramen
  • 1 cup Fresh cilantro Chopped, for garnish
  • 1 small Lime Wedges for serving

Method
 

Preparation
  1. Season the beef with salt and pepper. In a large pot, sear the beef on all sides.
  2. Remove the beef and set aside. In the same pot, sauté chopped onions and garlic until fragrant.
  3. Add soaked guajillo chiles, cumin, and cloves, cooking briefly.
Cooking
  1. Return the beef to the pot, add beef broth, and simmer until the beef is tender (about 2-3 hours).
  2. Once cooked, shred the beef and return it to the broth.
  3. Cook ramen noodles in a separate pot according to package instructions.
Serving
  1. To serve, place noodles in a bowl, add the birria broth and beef, and top with cheese, cilantro, diced onions, and a squeeze of lime.

Notes

Store leftover birria broth and beef in airtight containers in the fridge up to 4 days. Keep noodles separate if possible to avoid sogginess. For longer storage, freeze the broth and shredded beef in freezer-safe bags or containers up to 3 months.