Restaurant Quality Birria Ramen (Ultimate Fusion Recipe)
This restaurant-quality birria ramen blends the rich, spicy depth of Mexican birria consomé with the comforting slurp of Japanese ramen noodles. A fusion masterpiece packed with tender beef, bold chiles, and authentic flavor—perfect for ramen lovers craving something extraordinary.
Equipment
- large skillet
- blender
- Dutch oven or heavy pot
- fine mesh sieve
- mixing tongs or spoon
- ramen bowls
Ingredients
- — Birria Beef & Consomé —
- 3 lbs beef chuck roast, cut into large chunks
- 5 guajillo chiles, stemmed and seeded
- 3 ancho chiles, stemmed and seeded
- 2 chiles de árbol (optional, for heat)
- 1 large white onion, quartered
- 5 cloves garlic
- 2 Roma tomatoes, halved
- 1 tsp black peppercorns
- 1 tsp dried Mexican oregano
- 1/2 tsp cumin seeds
- 2 whole cloves
- 1 cinnamon stick
- 1/4 cup apple cider vinegar
- 6 cups beef broth
- salt to taste
- — Assembly —
- 4 packages ramen noodles (discard seasoning packets)
- 4 soft-boiled eggs, halved
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 4 wedges lime
- sliced radishes (optional)
Instructions
- In a dry skillet over medium heat, toast guajillo, ancho, and de árbol chiles for 30–60 seconds per side until fragrant.
- Place toasted chiles in a bowl, cover with hot water, and let soak for 20–30 minutes until softened.
- In the same skillet, sear onion, garlic, and tomatoes until lightly charred.
- Add softened chiles, charred aromatics, peppercorns, oregano, cumin, cloves, cinnamon stick, and vinegar to a blender with 1 cup soaking water. Blend until smooth to form adobo sauce.
- Season beef chunks with salt. In a Dutch oven, sear on all sides until browned. Pour in adobo sauce and beef broth; bring to a simmer.
- Cover and simmer on low for 3–4 hours, until beef is fork-tender. Shred beef and strain broth (consomé) through a fine sieve.
- Cook ramen noodles in boiling water according to package instructions. Do not cook directly in consomé.
- Reheat shredded birria and consomé in separate saucepans until hot.
- Divide noodles among four bowls. Ladle hot consomé over them and top generously with shredded birria beef.
- Add a soft-boiled egg half, diced onion, cilantro, and radish slices. Serve with lime wedges.
Notes
Use beef chuck roast for the best balance of tenderness and flavor. You can adjust spice by varying the number of chiles de árbol. For lighter broth, skim fat from the consomé after refrigeration. Serve with lime wedges and fresh cilantro for brightness.