Birria Ramen | The Recipe Critic

The crazy good combination you never knew you needed! Birria ramen features ultra-tender shredded chuck roast simmered to perfection with ramen noodles in a flavorful consommé soup base.

Need more birria in your life? Try these birria tacos next! They’re meaty, cheesy, and oh so delicious!

Birria Ramen Recipe

Birria ramen has been popping up everywhere recently. And for good reason! It combines tender and juicy birria meat with ramen noodles and a flavorful red chile sauce.

I remember when I first tried it, I was a little unsure about the combination, but it ended up being so good! It’s a delicious Mexican twist on a classic comfort meal! You’ll be hooked once you try it for yourself.

Birria Ramen Ingredients

Okay bear with me, I know this is a pretty lengthy ingredient list. But you’ll be making the birria meat from scratch and you need to infuse it with all of those tasty flavors!

For the Beef:

• Boneless Chuck Roast: The main source of protein, cut into bite-sized pieces for quicker cooking and soaking up the flavorful broth.
• Salt & Pepper: Simple seasonings to enhance the natural flavor of the beef.
• Olive Oil: Used for searing the beef in!

Consommé/Sauce:

• Dried Chiles: Guajillo and ancho chiles provide smoky and earthy depth to the birria ramen broth.
• Onion & Tomato: Add sweetness, savory notes, and body to the sauce.
• Garlic: Because everything is better with a kick of savory garlic flavor!
• Spices: I used a blend of pepper, cumin, coriander, oregano, smoked paprika, and kosher salt.
• Apple Cider Vinegar: Adds a touch of acidity to balance the richness and brighten the flavors.
• Beef Broth & Water: Form the base of the flavorful consommé.

How to Make Birria Ramen

1. Season and Sear the Beef: Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.
2. Add to Crockpot: Add the seared meat to a crockpot.

Preparing the Broth

1. Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.
2. In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
3. 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.
4. To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.
5. Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
6. Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.
7. Pour the sauce and 3 cups of 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.
8. Remove the beef from the crockpot, shred it and set it aside. Add salt and pepper to taste.

Assemble the ramen

1. Cook the ramen according to the package directions and soft boil the eggs.
2. Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.
3. To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy!