Introduction

Homemade Birria Ramen is a delightful fusion of rich Mexican flavors and comforting Japanese noodles. Tender, shredded beef is simmered in a smoky, spiced broth and served with ramen noodles for a truly satisfying meal. This recipe brings warmth and depth to your dinner table with every bite.

Homemade Birria Ramen Recipe - Recipe Image

Ingredients

2 pounds diced boneless chuck roast (cut into 3-inch pieces)
Salt and pepper
2 tablespoons olive oil
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 teaspoons kosher salt
3 tablespoons apple cider vinegar
1 cup beef broth
3 cups water
4 portions uncooked ramen noodles (12 ounces)
Shredded birria meat (from the cooked beef)
Birria broth (from the crockpot)
1 sliced jalapeno
Chopped cilantro
Lime wedges
4 eggs (soft boiled)

Instructions

Step 1: Season the diced chuck roast with salt and pepper. Heat 2 tablespoons olive oil over medium-high heat in a skillet and sear the beef until browned on all sides, but not fully cooked. Transfer the seared meat to a crockpot.
Step 2: Remove stems and seeds from the dried Guajillo chile peppers. In a medium skillet, toast the dried ancho chile peppers for about 1 minute on each side until fragrant and lightly toasted.
Step 3: Bring 1 cup of water to a boil, remove from heat, and soak all the chiles in the water for 15 minutes to soften.
Step 4: In the same skillet, heat 1 tablespoon olive oil. Add the quartered onion and chopped Roma tomatoes. Sauté for 4-5 minutes until charred and softened. Add the garlic and cook for 2 more minutes until fragrant.
Step 5: Transfer the sautéed vegetables and strained soaked chiles to a blender.
Step 6: Add black pepper, ground cumin, ground coriander, Mexican oregano, smoked paprika, kosher salt, apple cider vinegar, and beef broth to the blender. Blend until smooth.
Step 7: Pour the sauce and 3 cups of water into the crockpot with the beef. Cover and cook on high for about 4 hours or until the beef is tender and easily shredded.
Step 8: Remove the beef from the crockpot and shred it. Adjust seasoning with salt and pepper as needed.
Step 9: Cook the ramen noodles according to package instructions.
Step 10: Soft boil the eggs by cooking them in boiling water for about 6-7 minutes, then place in ice water before peeling.
Step 11: To serve, pour about a cup of birria broth into bowls, add shredded birria meat, and top with cooked ramen noodles.
Step 12: Garnish each bowl with halved soft-boiled eggs, sliced jalapeno, chopped cilantro, and lime wedges. Enjoy your flavorful birria ramen!

Tips & Variations

For an extra smoky flavor, try adding a chipotle pepper to the sauce blend.
Use bone-in beef short ribs instead of chuck for a richer broth.
Substitute ramen noodles with udon or rice noodles if preferred.
Adjust the chili quantities to control the heat level to your liking.
Add a splash of fresh lime juice right before serving for bright acidity.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened. Cook noodles fresh when serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria ramen in advance?

Yes, the birria meat and broth can be prepared a day ahead and refrigerated. Noodles and garnishes are best prepared fresh when ready to serve.

What can I use if I can’t find Guajillo and ancho chiles?

You can substitute dried New Mexico or pasilla chiles for a similar smoky and mild heat flavor, but the taste will be slightly different from traditional birria.

Homemade Birria Ramen Recipe

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★★★★★

4.6 from 76 reviews

This Homemade Birria Ramen recipe combines the rich, savory flavors of traditional Mexican birria with the comforting texture of Japanese ramen noodles. Tender chuck roast is seared and slow-cooked in a vibrant, smoky chile sauce made from guajillo and ancho peppers, fresh vegetables, and spices. The dish is finished with soft-boiled eggs, fresh jalapenos, cilantro, and lime for a fusion meal that’s both hearty and fresh.

Author: Lena
Prep Time: 30 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 50 minutes
Yield: 4 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

Meat and Broth

2 pounds diced boneless chuck roast (cut into 3-inch pieces)
Salt and pepper, to taste
2 tablespoons olive oil (for searing beef)
1 cup beef broth
3 cups water

Chile Sauce

4 dried Guajillo Chile Peppers (stemmed and seeded)
4 dried Ancho Chile Peppers
1 tablespoon olive oil (for sautéing vegetables)
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 teaspoons kosher salt
3 tablespoons apple cider vinegar

Ramen and Toppings

4 portions uncooked ramen noodles (12 ounces)
Shredded birria meat (from cooked beef)
Birria broth (from crockpot)
1 sliced jalapeno
Chopped cilantro, for garnish
Lime wedges
4 eggs (soft boiled)

Instructions

Season and Sear the Beef: Season the diced chuck roast pieces with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the meat on all sides until browned but not fully cooked.
Prepare Crockpot: Transfer the seared beef pieces into a crockpot and set it aside.
Prepare Chile Peppers: Remove stems and seeds from the dried Guajillo chile peppers by shaking them out. In a medium skillet, toast the dried ancho chile peppers for about 1 minute on each side until fragrant and lightly toasted.
Soak Chiles: Bring 1 cup of water to a boil, then remove from heat. Submerge both toasted ancho and prepared guajillo chiles in the hot water and soak for 15 minutes to soften.
Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil and sauté the quartered white onion and chopped Roma tomatoes for 4-5 minutes until charred and softened. Add the garlic cloves and sauté for an additional 2 minutes until fragrant.
Blend Sauce: Transfer the sautéed vegetables to a blender. Strain the soaked chile peppers and add them to the blender. Add cracked black pepper, ground cumin, ground coriander, Mexican oregano, smoked paprika, kosher salt, apple cider vinegar, and beef broth. Blend until smooth to create the birria sauce.
Cook Beef in Sauce: Pour the blended sauce and 3 cups of water into the crockpot over the seared beef. Cover and cook on high for about 4 hours or until the meat is tender and easily shredded.
Shred Beef: Remove the cooked beef from the crockpot and shred it using two forks. Season the broth with salt and pepper as needed.
Cook Ramen Noodles: Cook the ramen noodles according to the package instructions until tender. Drain and set aside.
Soft Boil Eggs: Soft boil the eggs by placing them in boiling water for about 6-7 minutes, then cool in ice water before peeling and halving.
Assemble Bowls: Pour about a cup of birria broth into each serving bowl. Add a portion of shredded birria meat and cooked ramen noodles.
Add Toppings and Serve: Top each bowl with a soft-boiled egg cut in half, sliced jalapeno, chopped cilantro, and a lime wedge. Serve immediately and enjoy the flavorful fusion of birria ramen.

Notes

Feel free to adjust the level of spiciness by reducing or increasing the number of dried chiles.
Leftover birria broth can be refrigerated for up to 3 days or frozen for later use.
Use good quality beef broth for a richer flavor in the sauce.
Soft boiling eggs can be timed precisely to achieve yolk consistency to your liking.
This recipe uses a crockpot for slow cooking, which slowly melds flavors and tenderizes the beef.

Keywords: Birria ramen, birria recipe, slow cooker birria, ramen noodles, Mexican fusion soup, homemade birria sauce