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Home » Birria Ramen

Birria Ramen

by Mike Hultquist · Dec 12, 2022 · 10 Comments

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Birria Ramen Recipe

This birria ramen recipe is so satisfying with shredded slow cooked Mexican beef with noodles in a flavorful birria broth and lots of toppings, the ultimate comfort food.

Birria Ramen Recipe

My Favorite 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 in a bowl

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.
  • 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.
  • Garnish. Red pepper flakes and fresh chopped cilantro, squeeze of lime.
Birria Ramen in a bowl ready to serve

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.

Toasting the chilies to make birria

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.

Chili paste to make braised birria

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.

Coating the cubed meat in chili paste

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).

Shredding the Mexican Birria in a bowl

MAKE THE BIRRIA RAMEN BOWLS

Prep the Noodles. Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls.

Toppings and Garnish. Top with shredded beef birria, then cover with the reserved birria consome (flavorful broth).

Add your toppings (onion, cilantro, jalapeno), garnish and serve.

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

  • Leftover Birria. You can make an extra large batch of beef birria (birria de res) and use it for other meals. A favorite way to serve it is birria tacos, with the tortillas dipped into the broth or consome, then lightly fried and stuffed with shredded beef. Or birria quesadillas! Or birria nachos! So good!
  • The Fixings. Feel free to use any and all of your favorite ramen toppings or fixings for this recipe. I love more Mexican ingredients, but you can add in all types of vegetables and more. Go for it!
  • The Noodles. If you can't find ramen noodles, you can use other noodles that are easier to find, such as egg noodles, or Italian spaghetti or angel hair pasta.

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.

Keep it spicy!

Mike taking a scoop of Birria Ramen with chopsticks

Try Some of My Other Popular Recipes

  • Birria Tacos
  • Spicy Ramen Noodles
  • Miso Ramen
  • Chicken Ramen
  • Buldak Ramen
  • Drunken Noodles (Pad Kee Mao)
  • Yakisoba Noodles
  • Dan Dan Noodles
  • Lo Mein Noodles
  • Spaghetti Verde
Mike taking a big scoop of Birria Ramen

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
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Birria Ramen Recipe

This birria ramen recipe is so satisfying with shredded slow cooked Mexican beef with noodles in a flavorful birria broth and lots of toppings, the ultimate comfort food.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Mexican
Keyword: noodles, ramen, shredded beef
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Calories: 617kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 3 votes
Leave a Review

Ingredients

FOR THE BIRRIA RECIPE

  • 3 ancho peppers
  • 3 guajillo peppers
  • 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
  • 2 jalapenos chopped or sliced
  • 1 small red onion diced
  • 3 radishes sliced
  • 3 soft boiled eggs halved
  • Garnish spicy red chili flakes, fresh chopped cilantro

Instructions

MAKE THE BIRRIA

  • Heat a large pan to medium 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 hot water and steep 20 minutes, or until softened.
  • 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.
  • 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. 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 them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
  • 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. Add in some of the reserved soaking water if you'd like a soupier birria. 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.
  • Shred the meat with forks to your preference. Reserve the birria broth (consome).

MAKE THE BIRRIA RAMEN

  • Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls.
  • Top with shredded beef birria, then cover with the reserved birria consome (broth).
  • Add your toppings, garnish and serve.

Nutrition Information

Calories: 617kcal   Carbohydrates: 47g   Protein: 42g   Fat: 29g   Saturated Fat: 13g   Polyunsaturated Fat: 3g   Monounsaturated Fat: 14g   Trans Fat: 1g   Cholesterol: 197mg   Sodium: 1986mg   Potassium: 1167mg   Fiber: 4g   Sugar: 7g   Vitamin A: 1661IU   Vitamin C: 19mg   Calcium: 96mg   Iron: 7mg
Birria Ramen Recipe
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.

NOTE: This recipe was updated on 12/12/22 to include new information. It was originally published on 1/26/22.

Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, low budget/inexpensive meals, mexican, patty's favorites

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    Recipe Rating




  1. Gus Sheker says

    December 18, 2022 at 6:06 pm

    5 stars
    Hi again Mr Hulquist,
    I have a seasonal taco trailer here in northern Minnesota. your recipes have been a great inspiration to me over the years. my question; the chilies in the birria make a bitter taste. I've been countering with honey and fat (butter) got any better ideas?
    regards,
    Gus Sheker. Singing chihuahua Taco Trailer

    Reply
    • Mike Hultquist says

      December 18, 2022 at 9:53 pm

      Hey, Gus. Yes, the bitterness is pretty common with some dried pods. A few things - skip using the soaking water if you're using it. There is more bitterness in there. Use fresh water or other liquid instead. Strain the sauce to remove any bitter bits. Toasting the pods does help. Also, you might consider using powders instead of the dried pods, see if that makes a difference. I hope to visit your taco truck some day soon!

      Reply
  2. Anne McKinney says

    December 12, 2022 at 3:23 pm

    I can NOT WAIT to make this! I'll let you know how it turns out.

    Thanks!

    Reply
    • Mike Hultquist says

      December 12, 2022 at 3:40 pm

      Enjoy!

      Reply
  3. Diane says

    December 12, 2022 at 8:10 am

    5 stars
    directions for instant pot please

    Reply
    • Mike Hultquist says

      December 12, 2022 at 8:37 am

      Diane, follow the directions for the regular recipe, but in Step #11 for making the birria, pressure cook for 60-70 minutes with a 15 minute natural release. Then you can shred the meat and proceed to make your birria ramen. Enjoy.

      Reply
  4. Alexandria says

    April 03, 2022 at 12:22 am

    5 stars
    Love the idea again!!!Still working on the availability of the peppers,but a great idea I am vegan and low carb,so I used jack fruit and low carb noodles Oh wow.Just an idea,for me any ,if I was to get the latin names of the peppers,I thought I could hopefully grow them as house plants.What do you think?(from seed I mean!) Take care,and be safe Alexandria

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 03, 2022 at 7:24 am

      Sure thing, Alexandria. I hope you enjoy it! You can definitely grow from seed, through best to work with fresh seeds, not from dried pods. Have fun!

      Reply
  5. Mike says

    January 26, 2022 at 2:30 pm

    The recipe looks great and will be trying it soon. In lieu of the dried peppers, do you think the recipe would turn out well if I used Guajillo and Ancho chili powder? Maybe some Chili De Arbol powder as well? If so, what would be the portions?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 26, 2022 at 3:06 pm

      Thanks, Mike. Yes, powders are good here. I would use 2-3 tablespoons total (about 1 teaspoon or so per pepper), then adjust to personal tastes. Let me know how it turns out for you. Enjoy.

      Reply

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