birria ramen

Birria Ramen is loaded with FLAVOR. Featuring tender beef and ramen noodles in a rich, spicy broth. Add your favorite toppings and enjoy. 

Birria Ramen

water

guajillo chiles ((stems and seeds removed))

ancho chiles ((stems and seeds removed))

garlic

oregano

thyme

cloves

cinnamon

beef bouillon

bay leaves

chuck

salt and pepper ((to taste))

olive oil

Tapatio Ramen ((containers))

Lime ((optional))

Diced Onion ((optional))

Cilantro ((optional))

Radishes ((optional))

Boil 1 cup of water to hydrate the dried chiles.

While the water is boiling, remove the stems and seeds from the chiles.

Place the chiles in the hot water.

Turn off the heat.

Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.

Add all the spices and rehydrated chiles into a blender.

Add 3 cups of water.

Blend until smooth.

Strain the sauce and set aside until ready to use.

For the Sauce:

Heat oil in a large stock pot.

Season the beef on both sides with salt and pepper.

Sear the beef on all sides.

Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.

To Cook the Beef:

Chop up the beef and return to the pot to keep warm.

Open up Tapatio container.

Ladle over the dried noodles birria broth until completely covered.

Add beef.

Return the lid to the top and set aside for 5 minutes, or until noodles have softened.

Sprinkle in some of the container spice package until you reach desired heat level.

Stir to combine.

Top with your favorite toppings and enjoy!

To Assemble Birria Ramen Soup:

This warm bowl of flavorful beef birria is perfect for a cold night in. This authentic Mexican recipe is enjoyed with a side of tortillas, white onions, cilantro and a squeeze of lime. Use the leftovers to make my famous Birria Tacos!

Beef Birria

oxtail or short ribs

neutral oil ((avocado or vegetable oil))

ancho chiles ((ends trimmed and de-seeded))

guajillo chiles ((ends trimmed and de-seeded))

chiles de arbol ((ends trimmed and de-seeded))

onion

roma tomatoes

black peppercorns

dried Mexican oregano

cumin seeds

coriander seeds

Mexican cinnamon

apple cider vinegar

beef broth

cilantro

white onion (from 1/4 onion)

Lime wedges

Bring the meat to room temperature, for about 30 minutes, and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer all back to the pot when you&#39;re done.

To Sear The Meat:

Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves, and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches.

Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt).

*Note: I have a high-powered blender and it resulted in a super smooth sauce. If you have a blender that is meh, you may want to run the sauce through a strainer to discard any big bits the blender didn’t puree. Very optional!

To Make the Sauce:

Preheat the oven to 300F. Pour the sauce over the meat. To the blender, add the remaining 5 to 7 cups of broth or water. Swish it around to pick up any leftover sauce and pour it into the pot.

Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours or until the meat is tender.

To Braise the Meat:

Ladle the broth into bowls and add a few pieces of meat to each bowl. Garnish with cilantro, onion, and some lime wedges.

To Serve:

In progress, we’ll see how it turns out. I wish I would have read comments first, since Instructions were unclear. After tasting I only used about 1 cup of the cooking liquid and added the rest as plain beef broth to the sauce. Glad I hedged. Maybe you could update the recipe so others don’t make the same mistake that myself and another commenter made?

I tried this recipe for the first time and it was a total hit with my partner whom is from Mexico. He said it was better than the authentic restaurant he always takes me to when he wants warm homemade food from his country.

It was great and very authentic, loved the flavors.

Love your comment
“Would not put your blender through that”

BTW my experiment was delicious!!
Thank you

Wow Adrianna Adarme, that birria looks absolutely amazing! The meat looks perfectly cooked and juicy, and the broth looks rich and flavorful. I can almost smell the delicious aromas of chili, cumin, and oregano from here.

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

Homemade Birria Ramen

salt and pepper

Guajillo Chile Peppers

ancho chile peppers

white onion,

Roma tomatoes

black pepper

cumin

coriander

Mexican oregano

½ teaspoon smoked paprika

salt

portions uncooked ramen noodles (12 ounces)

birria meat

birria broth

jalapeno,

chopped cilantro,

lime wedges

eggs (soft boiled)

Sear

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.

Beef

Cut the stems off of the 4 dried Guajillo Chile Peppers, and discard the seeds by shaking them out of the pods.

Toast

In a medium skillet, add 4 dried ancho chile peppers and cook for 1 minute on each side. Toast until fragrant and lightly toasted.

Boil

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.

Sauté

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.

Blend

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.

Cook

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.

Shred

Remove the beef from the crockpot, shred it, and set it aside. Add salt and pepper to taste.

Consume/ Sauce

Cook the 4 portions uncooked ramen noodles according to the package directions.

Eggs

Pour

Pour about a cup of broth into a bowl, and portion out some of the shredded birria meat into the bowl of birria broth.

Serve

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!

Assemble

Top 3 birria ramen recipes from across the web

The most viewed birria ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Birria Ramen

Beef Birria

Homemade Birria Ramen

Top 3 birria ramen recipes from across the web

The most viewed birria ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Birria Ramen

Beef Birria

Homemade Birria Ramen

The most viewed birria ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine