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Birria Ramen Recipe
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5 from 1 vote

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.
Prep Time10 mins
Cook Time3 hrs 10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: noodles, ramen, shredded beef
Servings: 6
Calories: 617kcal



  • 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


  • 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



  • 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).


  • 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.


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