I still remember the first time I tasted birria. It was at a small, unassuming taco truck parked on a bustling street, steam rising from every pot, and the air thick with the scent of chiles and rich meat. The birria tacos were a revelation – intensely savory, with that incredible consommé for dipping. It quickly became a regular craving. Fast forward a few years, and I found myself staring into a fridge full of leftover birria (a rare, beautiful sight!) and a pantry stocked with ramen noodles. A lightbulb went off, and honestly, the rest is delicious history.
Here at Recipeeva Kitchen, we're all about taking beloved flavors and giving them a fresh, exciting twist. This Birria Ramen isn't just a recipe; it's a testament to how incredible culinary fusion can be when done right. Imagine slurping up perfectly chewy ramen noodles bathed in that deeply aromatic, slightly spicy, and incredibly rich birria broth. The tender, shredded beef clinging to every strand, with a sprinkle of fresh cilantro and a squeeze of lime to brighten it all up. It's truly a comforting hug in a bowl, perfect for a chilly evening or when you just need something incredibly satisfying.
I won't lie, making birria from scratch takes a bit of time, but the effort is so, so worth it. The house fills with the most incredible aroma – a warm, complex scent that promises something truly special. And when you finally sit down to that first steaming bowl, you're going to understand exactly what I mean. Don't worry if your kitchen looks a bit like a war zone after making the birria; that's just the sign of good cooking happening!
Ingredients
- 3 lbs Beef Chuck Roast (cut into 2-inch chunks)
- 1 tbsp Olive Oil
- 1 large White Onion (roughly chopped)
- 6 cloves Garlic (peeled)
- 3 Guajillo Chiles (stems and seeds removed)
- 2 Ancho Chiles (stems and seeds removed)
- 2 Arbol Chiles (stems and seeds removed (optional, for extra heat))
- 1 tsp Cumin Seeds
- 1/2 tsp Dried Oregano
- 1/4 tsp Ground Cloves
- 1 Cinnamon Stick
- 2 tbsp Apple Cider Vinegar
- 6 cups Beef Broth
- 4 packets Instant Ramen Noodles (flavor packets discarded, or fresh ramen)
- 1/2 cup Fresh Cilantro (chopped, for garnish)
- 2 Limes (cut into wedges, for serving)
- 4 Soft-Boiled Eggs (halved, for garnish (optional))
- 1/4 cup Diced White Onion (for garnish)
- 1/4 cup Sliced Radishes (for garnish (optional))
Instructions
- Sear the Beef: Pat the beef chuck roast chunks dry. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
- Toast Chiles and Aromatics: Reduce heat to medium. Add chopped onion and garlic to the pot, cooking until softened, about 5-7 minutes. Add the dried guajillo, ancho, and arbol chiles (if using), cumin seeds, dried oregano, ground cloves, and cinnamon stick. Toast for 1-2 minutes until fragrant, being careful not to burn the chiles.
- Blend the Birria Paste: Carefully transfer the toasted chiles, onion, garlic, and spices to a blender. Add the apple cider vinegar and 1 cup of beef broth. Blend until a smooth paste forms. You might need to add a splash more broth if it's too thick. My blender struggled a bit the first time I made this, but keep going until it's smooth!
- Combine and Simmer: Pour the blended chile paste back into the Dutch oven. Return the seared beef to the pot. Add the remaining 5 cups of beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours, or an Instant Pot on high pressure for 60-75 minutes with a natural release.
- Shred the Beef and Strain Consommé: Remove the beef from the pot and shred it using two forks. Strain the birria broth (consommé) through a fine-mesh sieve into another pot, pressing on the solids to extract all the liquid. Discard the solids. Return the shredded beef to the strained consommé.
- Cook Ramen Noodles: While the consommé is being strained, cook the ramen noodles according to package directions. Drain and set aside.
- Assemble Birria Ramen: Divide the cooked ramen noodles among serving bowls. Ladle generous amounts of the birria beef and consommé over the noodles. Garnish with chopped fresh cilantro, diced white onion, lime wedges, and optional soft-boiled eggs and sliced radishes. Serve immediately and enjoy the incredible flavors!
Nutrition
Calories: 850 kcal | Protein: 45g | Carbs: 65g | Fat: 50g
FAQ
What is Birria Ramen?
Birria ramen combines the rich, savory, and slightly spicy broth and tender shredded beef from traditional Mexican birria stew with classic Japanese ramen noodles and toppings. It's a delicious fusion that brings together two beloved comfort foods.
How long does it take to make Birria Ramen?
Making birria from scratch can take 3-4 hours of simmering for the beef to become fall-apart tender. However, the hands-on prep time is about 30-40 minutes. Using a slow cooker or Instant Pot can reduce active cooking time significantly.
Can I make the birria stew ahead of time?
Yes, absolutely! You can make the birria stew ahead of time and store it in the refrigerator for up to 3-4 days. When ready to serve, simply reheat the birria, cook fresh ramen noodles, and assemble. The flavors often deepen overnight!
What kind of beef is best for Birria Ramen?
While beef chuck roast is traditional and gives the best flavor, you can also use other cuts like beef short ribs, oxtail, or even a mix of cuts for added depth. Some recipes even use goat or lamb for a more traditional birria taste.