Mexican Birria Ramen

If you love birria tacos and ramen, this Mexican Birria Ramen is about to be your new favorite comfort food!

Slow-cooked, fall-apart beef birria in a deep, flavorful consommé meets thin, delicate ramen noodles for the ultimate fusion dish.

It’s bold, cozy, and packed with spice and umami—perfect for a chilly night or when you want something extra special. Let’s get cooking!

this recipe!

🍜 What You’ll Need

For the Birria

• 3 lbs beef chuck roast (or short ribs)
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp oil
• 6 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 dried chipotle chilies, stemmed and seeded
• 4 cups beef broth
• 1 cup water
• 1 can (14 oz) fire-roasted tomatoes
• ½ onion, chopped
• 4 cloves garlic
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 2 bay leaves

For the Ramen

• 2 packs thin ramen noodles (discard seasoning)
• 2 cups birria broth (from the slow-cooked beef)

For Garnish

• ½ onion, finely diced
• ¼ cup chopped cilantro
• Lime wedges
• Radish slices (optional)

👩‍🍳 Pro Tips

1. Toast the dried chilies before blending for a deeper, smoky flavor.
2. Use beef short ribs for an even richer broth.
3. Make the birria ahead of time—it tastes even better the next day!
4. Don’t overcook the ramen noodles—thin noodles only need 1-2 minutes.
5. Adjust the spice by adding more chipotle or using less if you prefer milder flavors.

🔪 Tools You’ll Need

• Large pot or Dutch oven
• Blender
• Strainer
• Tongs
• Small pot for ramen
• Bowls for serving

🌟 Substitutions & Variations

• Swap beef for chicken or goat for a different twist.
• Use udon or rice noodles if you don’t have ramen.
• Add cheese and dip tortillas in the broth for a birria taco side!

⏳ Make-Ahead Tips

• Birria can be made up to 3 days ahead and stored in the fridge.
• Freeze extra birria broth and meat for later use.
• Chop the toppings ahead for easy assembly.

📖 How to Make Mexican Birria Ramen

Step 1: Toast and Soak the Chilies

Heat a dry pan over medium heat and toast guajillo, ancho, and chipotle chilies until fragrant. Then, soak them in hot water for 10 minutes to soften.

Step 2: Blend the Sauce

In a blender, combine soaked chilies, fire-roasted tomatoes, chopped onion, garlic, vinegar, cumin, oregano, cinnamon, and 1 cup beef broth. Blend until smooth.

Step 3: Brown the Beef

Heat 1 tbsp oil in a large pot. Season beef chuck roast with salt and pepper, then sear on all sides until golden brown.

Step 4: Simmer the Birria

Pour the blended chili sauce over the beef. Add 3 cups beef broth, bay leaves, and water. Cover and simmer for 3 hours until the beef is fall-apart tender.

Step 5: Shred the Beef

Remove the beef from the broth and shred it with two forks.

Step 6: Cook the Ramen

Boil water and cook thin ramen noodles for 1-2 minutes, then drain.

Step 7: Assemble the Ramen

Ladle hot birria broth into bowls, add thin ramen noodles, and top with shredded beef, diced onions, and cilantro. Serve with lime wedges.

🍱 Leftovers & Storage

• Store broth and beef separately in the fridge for up to 3 days.
• Freeze extra birria for up to 3 months.
• Reheat noodles by dipping in hot broth for 30 seconds.

🍜 Let’s Cook!

This Mexican birria ramen is a game-changer! Try it, then let me know how it turned out in the comments! 🍜🔥