Birria Ramen Mexican Japanese (Printable)

Tender spiced beef and rich broth combine with noodles and fresh toppings in a vibrant fusion dish.

# Components:

→ Beef and Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 14 oz canned diced tomatoes
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon ground black pepper
16 - 2 cups beef broth

→ Ramen and Broth

17 - 4 cups chicken broth
18 - 1 tablespoon soy sauce
19 - 2 teaspoons sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Directions:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - In a blender, combine soaked guajillo and ancho chilies, chipotle chili, quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground cloves, kosher salt, and black pepper. Blend until smooth.
03 - Season beef chunks with salt and pepper. Heat a splash of oil in a large Dutch oven or pot over medium-high heat. Brown beef on all sides in batches to avoid overcrowding.
04 - Add the blended chile mixture and 2 cups beef broth to the browned beef in the pot. Add bay leaves, stir, bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is very tender and easily shredded.
05 - Remove beef from the pot and shred with two forks. Discard bay leaves. Skim off excess fat from the surface of the broth.
06 - In a separate large pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a gentle simmer.
07 - Cook the ramen noodles according to package instructions. Drain and distribute evenly among four large bowls.
08 - Ladle the hot birria-ramen broth over the noodles. Top each bowl with shredded beef.
09 - Garnish bowls with halved soft-boiled eggs, sliced scallions, bean sprouts, chopped cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil as desired.
10 - Serve immediately and invite guests to customize with preferred toppings.

# Expert Advice:

01 -
  • It feels fancy enough to impress friends but comes together faster than ordering takeout.
  • That perfect moment when the spiced birria broth hits the hot noodles is pure comfort in a bowl.
  • You get to play with toppings and make it exactly how you want it.
02 -
  • Don't skip toasting the dried chilies, because that one minute of heat in a dry pan transforms them from flat-tasting to complex and aromatic.
  • The beef needs real time to become tender enough to shred, so resist the urge to turn up the heat and rush it.
  • Keep the ramen broth separate from the birria until you're ready to serve, because the noodles will absorb liquid over time if they sit together too long.
03 -
  • If your instant ramen comes in blocks, break it up while it's still in the package and it'll cook faster and more evenly.
  • Save some of the birria broth in the freezer after you strain it, because you can pull it out for quick ramen nights or even to warm up leftover shredded beef.
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