This Birria Ramen is one of the best soups I’ve ever made. The rich, slow-cooked birria combined with hearty ramen noodles creates an unforgettable flavor combination.
Disclaimer: Birria takes time. This is not a quick recipe—the flavors need to simmer slowly to fully develop. It’s perfect for a relaxed Sunday. This recipe yields a large amount of beef; freeze any leftovers for quesadillas, tacos, or another batch of ramen.
If you enjoy soups, try Broccoli Cheddar Soup or Loaded Baked Potato Soup next.
Ingredients You’ll Need
- Chuck roast (or brisket/short rib)
- Chiles (guajillo, chiles de árbol, ancho)
- Spices and aromatics
- Garlic
- Onion
- Tomatoes
- Beef broth
- Ramen noodles
- Oaxaca cheese (or another melty cheese), cilantro, and red onion for garnish
Let’s make it together on TikTok! Follow @themoodyfoody
@themoodyfoody
Birria Ramen is my favoriteeee
#birria
#ramen
#yummy
Tips for Making the Perfect Birria Ramen
- Understand your chiles
Different chiles bring different flavors and heat levels. Guajillo chiles are medium heat with a sweet, smoky taste and are a popular choice for birria. Chiles de árbol are very spicy—use them sparingly if you want heat. Ancho chiles are mild and sweet, good for a gentler flavor. Using a mix of these chiles gives the best balance of depth and complexity.
Prepping your chiles
Remove stems and seeds from dried chiles, then soak them in warm water until soft. This makes them easy to blend and integrates their flavor into the broth.
Low and slow
Birria is a labor of love—cook the meat at low heat until it’s tender and falling apart. Rushing will sacrifice depth of flavor.
Choose a sturdy ramen
Pick a firm, thick noodle that holds up in rich broth. Thick instant or fresh ramen work best.
Birria Ramen
Equipment
- 1 large pot or Dutch oven
Ingredients
For the Meat
- 3–4 lbs chuck roast (brisket or short rib can be used)
- 2 tsp salt, for seasoning
- 1 tsp pepper, for seasoning
For the Birria
- 6 guajillo chiles, de-seeded
- 3 ancho chiles, de-seeded
- Chiles de árbol, to taste (2–3 mild, 3–5 medium, 5–8 spicy)
- 1 large white onion, cut into chunks
- 8 cloves garlic, minced
- 3 large tomatoes, cut into chunks
- 3 cups beef broth
- 1 bouillon cube (beef or chicken)
- Water as needed to fill the pot
Spices for Birria
- 1 tbsp salt, adjust to taste
- 2 tsp pepper
- 1 tsp ground ginger
- 2 tsp cumin
- 1 tsp garlic powder
- 2 tsp oregano
- 1 tsp ground cinnamon
Aromatics
- 5–6 bay leaves
- Handful of peppercorns
- 1 cinnamon stick
For garnish (optional)
- 1/2 red onion, chopped
- Bunch of cilantro
- Oaxaca cheese or another melty cheese
Ramen
- Ramen noodles (choose a sturdy, thick noodle)
Instructions
- Season the meat with salt and pepper. In a large pot or Dutch oven, heat oil and sear the meat for 2–3 minutes per side until browned. Set the meat aside.
- In the same pot, add the tomatoes, garlic, and onions; cook 2–3 minutes. Add the spices and aromatics, then return the seared beef to the pot. Pour in beef broth, add soaked chiles, and add water so the meat is covered. Bring to a low simmer, cover, and cook on medium-low for 1 hour.
- After an hour, the chiles and tomatoes should be soft. Remove them and blend with the bouillon cube until smooth. Return the blended chile-tomato mix to the pot and stir to combine.
- Continue to simmer on low heat for 2–3 more hours, or until the meat is tender and easily shreds with forks.
- Remove the meat, shred it with two forks, and return the shredded beef to the pot.
- To assemble ramen: in a separate pot, use about 2 cups of birria (including meat) per pack of ramen. Bring the birria to a boil, add ramen noodles, and cook according to package directions. Serve topped with chopped red onion, cilantro, and melty cheese.
Nutrition
Nutrition information is an approximation.