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Birria Ramen Recipe (Birriamen)

Name: Birria Ramen Recipe
Prep time: 10 min
Cook time: 190 min
Ingredients: 3 ancho peppers (stems and seeds removed); 3 guajillo peppers (stems and seeds removed); 2-3 chiles de arbol, optional (2 for mild, 3 for medium heat); 1 tablespoon vegetable oil; 1 small white onion (chopped); 2 large tomatoes (chopped); 3 cloves garlic (chopped); 1 teaspoon Mexican oregano; 1 teaspoon sea salt (or to taste); 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon black pepper; 1/4 cup apple cider vinegar; 1 large roasted tomato (chopped); 3 cups beef stock (separated); 2 pounds boneless beef chuck; 12 ounces ramen noodles (6 portions - you can use other noodles (see note on seasoning packets below)); 1-2 cups additional beef broth or reserved soaking liquid (for thinning); 2 jalapenos (chopped or sliced); 1 small red onion (diced); 3 radishes (sliced); 3 soft boiled eggs (halved); Garnish: red pepper flakes, fresh chopped cilantro, lime wedges

by Mike Hultquist · Dec 12, 2022 · 22 Comments

4.86 from 7 ratings

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Birria ramen recipe with slow-braised shredded beef and rich birria consomé poured over ramen noodles and loaded with toppings. The ultimate Mexican-Japanese comfort food.

The Best Birria Ramen

It's noodle time in the Chili Pepper Madness kitchen, my friends. I think you're going to love this version. We're making a sort of a recipe mashup of Japanese and Mexican flavors, with a Mexican spin on one of your favorite comfort foods.

We're talking Birria Ramen, or birriamen, and we can't get enough of it.

Birria Ramen is a dish of ramen noodles served with Mexican birria along with the birria broth and lots of toppings. Mexican birria is a traditional Mexican recipe of beef or lamb that is cooked low and slow in a flavorful chili broth.

It's a popular street food served in bowls or as tacos. It's also a favorite of home cooks because of the wonderful flavor and ease of preparation.

As much as I love a good round of birria tacos, a popular way to enjoy birria is to serve it with ramen noodles. When it comes to fusion recipes, it doesn't get any better than this.

This recipe is ideal for leftover birria, though I've included the birria recipe below so you can make it as desired. If you love ramen noodles, this version may become your new favorite.

Let's talk about how to make birria ramen, shall we?

Birria Ramen Ingredients

FOR THE BIRRIA RECIPE
Dried Chilies. Use ancho peppers and guajillo peppers. You can add in a bit more heat by adding a couple of chile de arbol peppers. Stemmed and seeded.
Vegetable Oil. For cooking.
Produce. Onion, tomatoes, garlic.
Seasonings. Use Mexican oregano, cinnamon, cumin, ground ginger, sea salt and pepper. Bay leaves are a popular addition.
Liquids. Beef stock and apple cider vinegar (white vinegar is good, too).
Beef. Use boneless beef chuck, though you can use other cuts of beef or lamb.
FOR THE BIRRIA RAMEN
Ramen Noodles. You can use other noodles, like angel hair.
Fixings. Use your favorites, but I love jalapenos, red onion, radishes and soft boiled eggs or ramen eggs.
Garnish. Red pepper flakes and fresh chopped cilantro, squeeze of lime.

How to Make Birria Ramen - the Recipe Method

MAKE THE BIRRIA

The Dried Peppers. Heat a large pan to medium-high heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Remove from heat and add the toasted peppers to a large bowl.

Cover with boiling water and steep 20 minutes, or until softened. About 1 cup of water or more.

Cook the Vegetables. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.

Add the onion and tomatoes and cook for 5 minutes to soften.

Add the garlic and cook another 1 minute, stirring.

Make the Birria Marinade. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock.

Process until smooth. It should be fairly thick.

You can thin it out with a bit of the reserved soaking liquid, if desired.

Strain if desired to remove any unprocessed bits of skin. You can make this chili paste ahead, which will become your marinade and birria sauce (consome) as a time saver.

Marinate the Beef. Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over them and rub it into the meat.

Cover and marinate the meat in the refrigerator for 2 hours minimum.

Overnight is better.

Cook the Beef. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 2 cups beef broth to a large pot.

Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.

You can use a slow cooker or Instant Pot for this.

Shred the Birria. Remove the meat and shred it with forks to your preference. Reserve most of the birria sauce (consome).

MAKE THE BIRRIA RAMEN BOWLS

Prep the Noodles. Cook the ramen noodles according to the package. Drain well and divide between bowls. I usually do 2 ounces of dry noodles per bowl as a base, but go heavier if you want a more noodle-forward bowl.

Build the Bowls. Add a generous portion of shredded birria beef on top of the noodles. Then ladle the hot birria consomé over everything. This is the broth that makes the whole bowl. Don't be shy with it. The noodles will soak it up and the bowl should be brothy, not dry. Patty loves it very brothy.

Add Your Toppings. This is where you make it your own. I go with sliced jalapeño, diced red onion, sliced radishes, a soft boiled egg halved to show that jammy yolk, and a handful of fresh cilantro. Hit it with red pepper flakes and a squeeze of lime to finish. You want something acidic, something fresh, and something with crunch.

Boom! Done! Your delicious bowl of birria ramen is ready to serve. Looks so good, doesn't it? I know I can't wait to dig in.

Where are the chopsticks?

Birria Ramen in a bowl with a soft boiled egg

Recipe Tips & Notes

Making it with Leftover Birria. This is honestly the best use for leftover birria. If you've already made a batch of birria tacos or a pot of Mexican birria and have meat and consomé sitting in the fridge, this comes together in about 15 minutes. Just reheat the birria and consomé on the stovetop, cook your noodles, and build the bowls. The flavors actually deepen overnight, so day-two birria ramen is usually better than day one. See my Birria Tacos Recipe and Mexican Birria Recipe for the full birria method.
Best Birria Toppings. Mexican toppings win here, with sliced jalapeno or serrano, diced red onion, fresh cilantro, fresh lime, and red pepper flakes. A soft boiled egg (or a proper ramen egg marinated in soy and mirin) is is a must. Try thinly sliced radishes for a bitter crunch that cuts through the rich broth. I asl love sliced avocado, shredded cabbage, or a dollop of Mexican crema.
Slow Cooker and Instant Pot. The birria for this recipe can be made in a slow cooker or Instant Pot. For the slow cooker, cook on high for 5-6 hours or low for 8-10, until the meat shreds easily. For the Instant Pot, cook on high pressure for 60-75 minutes with a natural pressure release of at least 15 minutes. The stovetop/Dutch oven gives you slightly more control over the consomé consistency, but the slow cooker is unbeatable for a hands-off approach.
The Noodles. I use fresh or dried ramen noodles here, which you can find at most Asian grocery stores or the international aisle of a well-stocked supermarket. If you can't find ramen noodles, udon works really well. The thick, chewy texture holds up nicely to the rich consomé. Egg noodles, angel hair, or regular spaghetti all work in a pinch, just different texture. What you really want is something that soaks up the broth.

That's it, my friends. I hope you enjoy my birria ramen recipe. Let me know if you make it. I'd love to hear how it turned out for you.

More Birria Recipes to Try

More Ramen Recipes to Try

More Spicy Noodle Recipes to Try

Try my Lo Mein Recipe with soft chewy noodles.
Drunken Noodles (Pad Kee Mao)
Yakisoba Noodles
Dan Dan Noodles
Spaghetti Verde

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Birria Ramen Recipe

Birria ramen recipe (birriamen) with tender slow-braised shredded beef, rich birria consomé poured over ramen noodles, and loaded with toppings. The ultimate Mexican-Japanese comfort food, and the perfect way to use leftover birria.

Save Recipe

Course: Main Course

Cuisine: American, Mexican

Keyword: birria ramen, birria ramen recipe, birriamen, mexican ramen, ramen noodles, shredded beef

Prep Time: 10

Cook Time: 3 10

Calories: 638kcal

Author: Mike Hultquist

Servings:

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4.86 from 7 ratings

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Ingredients

FOR THE BIRRIA RECIPE

3 ancho peppers stems and seeds removed
3 guajillo peppers stems and seeds removed
2-3 chiles de arbol, optional 2 for mild, 3 for medium heat
1 tablespoon vegetable oil
1 small white onion chopped
2 large tomatoes chopped
3 cloves garlic chopped
1 teaspoon Mexican oregano
1 teaspoon sea salt or to taste
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup apple cider vinegar
1 large roasted tomato chopped
3 cups beef stock separated
2 pounds boneless beef chuck

FOR THE BIRRIA RAMEN

12 ounces ramen noodles 6 portions - you can use other noodles (see note on seasoning packets below)
1-2 cups additional beef broth or reserved soaking liquid for thinning
2 jalapenos chopped or sliced
1 small red onion diced
3 radishes sliced
3 soft boiled eggs halved
Garnish: red pepper flakes, fresh chopped cilantro, lime wedges

Instructions

MAKE THE BIRRIA

Heat a large pan to medium heat and add the dried peppers. Dry toast them 1-2 minutes per side until the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened. Reserve the soaking liquid.
While the peppers are rehydrating, heat the oil in the same pan to medium heat. Add the onion and tomatoes and cook 5 minutes to soften. Add the garlic and cook another minute, stirring.
Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chiles and add to the food processor, reserving the soaking liquid. Add the seasonings, vinegar and 1 cup beef stock. Process until smooth. Strain if desired to remove any unprocessed bits of skin.
Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over the meat and rub it in. Cover and marinate in the refrigerator for at least 2 hours. Overnight is better.
Optional: Sear the Beef. For extra depth, heat a drizzle of oil in your Dutch oven or pot over medium-high heat. Working in batches, sear the beef on all sides until browned, 2-3 minutes per side. Don't discard the marinade.
Add the seared (or unseared) meat with all the marinade, chopped roasted tomatoes, and remaining 2 cups beef broth to a large pot. Add some reserved soaking liquid if you want a soupier birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and shreds easily.
Shred the meat with forks to your preference. Reserve all of the birria broth (consomé).

MAKE THE BIRRIA RAMEN

Cook the ramen noodles according to the package. If your noodles come with a seasoning packet, discard it -- the birria consomé is doing all the flavoring here. Reserve about 1/2 cup of the noodle cooking water, then drain and divide noodles between 6 bowls.
Thin the consomé. If the birria broth is too thick and rich, whisk in 1-2 cups of warm beef broth or reserved soaking liquid until it's loose enough to ladle. Taste and adjust salt.
Add a portion of the shredded birria beef to each bowl. Ladle the hot thinned consomé over the noodles and beef generously. The bowl should be brothy, not dry. Add a splash of the reserved noodle water to each bowl if you want extra silky texture.
Top with jalapeño, red onion, radishes, a soft boiled egg halved, fresh cilantro, red pepper flakes, and a squeeze of lime. Serve immediately.

Notes

Leftover Birria. This recipe is ideal for leftover birria. If you already have shredded birria beef and consomé from a previous batch, skip straight to the "Make the Birria Ramen" steps. Reheat the beef and consomé on the stovetop, thin the consomé as directed, cook your noodles fresh, and build the bowls. The whole thing comes together in about 15 minutes. Day-two birria actually tastes better. The flavors deepen overnight in the fridge. Store leftover beef and consomé separately in airtight containers for up to 4 days, or freeze for up to 3 months.

Nutrition Information

Calories: 638kcal Carbohydrates: 48g Protein: 42g Fat: 31g Saturated Fat: 13g Polyunsaturated Fat: 4g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 197mg Sodium: 1986mg Potassium: 1170mg Fiber: 4g Sugar: 7g Vitamin A: 1705IU Vitamin C: 19mg Calcium: 96mg Iron: 7mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Birria Ramen FAQ

Is birria ramen spicy?

It depends entirely on how you build your birria. The base recipe uses ancho and guajillo peppers, which are both mild. Anchos run around 1,000-2,000 Scoville units with a smoky, earthy flavor. Guajillos are fruity and mild with barely any heat. The chiles de arbol are the heat source - optional in this recipe, but if you include them they add a sharp, noticeable kick (around 15,000-30,000 Scoville units).

So the birria broth itself is mild to medium as written. You can dial up the heat at the bowl level too. Sliced jalapeños or serranos as a topping, a drizzle of chili oil, or extra red pepper flakes all work well.

Can I make this with leftover birria?

Yes, and it's the ideal use for it. If you have leftover birria meat and consomé from a previous batch, this whole recipe comes together in about 15 minutes. Just reheat the components, cook fresh noodles, and build the bowls. The birria actually tastes better after a day in the fridge once the flavors have had time to develop.

What toppings go on birria ramen?

I lean Mexican with my toppings, like sliced jalapeño or serrano, diced red onion, fresh cilantro, a squeeze of lime, and red pepper flakes. But a soft boiled egg (or a proper ramen egg marinated in soy and mirin) is non-negotiable for me. Sliced radishes add great crunch and a little bitterness that cuts through the rich broth. You could also go with avocado slices, shredded cabbage, or a drizzle of crema if you want to lean into the Mexican side of things.

What kind of noodles are best?

Ramen noodles are the obvious choice and what the dish is named for, but honestly any noodle that soaks up broth well works here. Udon is a fantastic substitute. The thick chew pairs really well with the heavy consomé. Egg noodles and angel hair also work. Whatever you use, cook them on the al dente side since they'll continue absorbing the hot broth in the bowl.

NOTE: This recipe was updated on 4/27/26 to include new information, including FAQ, and recipe step clarification.

4.86 from 7 ratings

Birria Ramen Recipe (Birriamen)

The Best Birria Ramen

Birria Ramen Ingredients

How to Make Birria Ramen - the Recipe Method

Recipe Tips & Notes

More Birria Recipes to Try

More Ramen Recipes to Try

More Spicy Noodle Recipes to Try