This delicious Birria Ramen is made with a flavorful birria sauce and tender meat. It is the perfect comfort meal and an absolute favorite in our house.
Looking for more Mexican recipes? Try Pozole Verde, Chilaquiles, or Bean and Cheese Burritos!
Why I love this recipe:
- Flavorful – The birria sauce has such a delicious and bold flavor that really is the highlight of the meal.
- Comforting – Nothing beats this delicious Birria Ramen on a cold day. It’s the best kind of comfort food!
- Leftovers: We love to make birria ramen using leftover meat and consome sauce from Birria Tacos. You could also use the leftover sauce with leftover meat from roast, pulled pork or just add shredded rotisserie chicken
What is Birria?
Birria is a popular Mexican dish that has meat, traditionally goat, but could also be beef, lamb, mutton, or chicken. The meat is always cooked in a broth with vinegar, dried chilies, garlic, and spices.
How to make Birria Ramen:
Combine Ingredients: Add tomatoes and onion to a very large stock pot (6+qt) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, seeded dry chile peppers, and all of the spices except the bay leaf.
Make Sauce: Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
Simmer: Add 6 cups beef broth and 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is tender.
Shred Meat: Remove meat to a plate and shred into pieces. Discard bones and bay leaves.
Serve: Cook Ramen noodles according to package instructions. Use tongs to add cooked noodles to a bowl. Pour a ladleful of hot birria broth on top and top with shredded beef, cilantro, onion and a squeeze of fresh lime juice.
Make Ahead and Freezing Instructions:
To Make Ahead: All of the components for this meal can be prepped ahead of time and stored separately in the fridge. Just heat sauce, broth, and meat and cook the ramen noodles when ready to serve.
To Freeze: The meat, broth, and sauce can be frozen in separate freezer safe bags or containers. Thaw overnight in the fridge before using. Use for homemade Birria Ramen, or Birria Tacos!
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Recipe
Birria Ramen
Equipment
Ingredients
- 8 dried guajillo chile peppers*
- 3 dried pasilla chile peppers
- 2-3 dried arbol chile peppers*
- 5 Roma tomatoes , quartered (about 1.5lb)
- 1 white onion , roughly chopped
- 1 head garlic peeled, (10-12 cloves)
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon whole cumin seed , (or 1 ½ teaspoon ground cumin)
- 1 Tablespoon dried oregano leaves
- 1 Tablespoon dried thyme
- ½ teaspoon whole coriander seeds , (or ¼ tsp ground coriander, or 4-5 whole cloves)
- 1 teaspoon fresh minced ginger root
- 1 inch piece Mexican cinnamon stick *, (or ⅛ teaspoon ground cinnamon)
- 2 Tablespoons apple cider vinegar , or white
- 4 cups water
- 2 bay leaves
- 3 lb beef chuck roast , cut into large chunks
- 4 bone-in beef short ribs*
- 1 Tablespoon kosher salt
- 6 cups low-sodium beef broth
- 8 packets of dry instant ramen noodles , seasoning discarded
For Serving:
- 1 white onion , finely chopped
- 1 bunch of cilantro , chopped
- 2 limes , sliced
Instructions
- Prepare Dried Chiles: Wearing gloves if desired, rinse the chiles and use scissors to open them and remove the stem and seeds.
- Make Sauce: Add tomatoes and onion to a very large stock pot (6+qt) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
- Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
- Add 6 cups beef broth and 1 Tablespoon kosher salt. Bring to a boil.
- Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is tender.
- Remove meat to a plate and shred into pieces. Discard bones and bay leaves.
- Cook Ramen noodles according to package instructions. Use tongs to remove noodles from cooking liquid and add cooked noodles to a bowl. Pour a ladleful of hot birria broth on top and top with shredded beef, cilantro, onion and a squeeze of fresh lime juice.
Notes
Nutrition
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I have jumped in on the birria craze and was excited when I came across this recipe. Amazing! Hands down one of the best birria I have eaten. Period.