Birria Ramen Recipe

4.88 from 8 votes

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

Cook Time3 10

Course: Main Course

Cuisine: American, Mexican

Keyword: noodles, ramen, shredded beef

Servings:

Calories: 617kcal

Author: Mike Hultquist

Ingredients

FOR THE BIRRIA RECIPE

3 ancho peppers stems and seeds removed
3 guajillo peppers stems and seeds removed
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.

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