This Mexican Birria Ramen is next-level comfort food. It’s warm, bold, and so satisfying with tender shredded beef swimming in rich, spicy broth and curly ramen noodles.
It blends the deep flavors of slow-cooked birria with the slurp-worthy fun of ramen. This is the kind of dish you make when you want to impress someone or just want to treat yourself. The flavor? Out of this world.
Why I Love This Recipe
I had birria for the first time at a small taco truck in LA. That rich, slow-simmered beef stew blew my mind—and then I found out people were turning it into ramen. Game. Over. I tested this combo again and again until it was perfect. Here’s why I can’t stop making it:
- The meat is fall-apart tender
- That broth is deeply spiced and rich, not too spicy but full of flavor
- Ramen noodles soak it all up like a sponge
- It’s the best kind of mashup—comforting, bold, unforgettable
What You’ll Need
- 2.5 lbs beef chuck roast, cut into large chunks
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp oil
- 1 large onion, peeled and quartered
- 6 cloves garlic, peeled
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo
- 1 tbsp adobo sauce (from chipotle can)
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tbsp white vinegar
- 4 cups beef broth
- 2 cups water
- 3 packs of instant ramen (just the noodles)
- 1 small bunch of cilantro, chopped
- 1 red onion, diced
- 1 lime, cut into wedges
- 3 radishes, thinly sliced
Pro Tips
- Toast your dried chiles for 30 seconds to wake up the flavor before blending
- Use a fine mesh strainer when pouring in the blended chile sauce for a silky broth
- Let the beef rest in the hot broth after shredding—it soaks up even more flavor
- Instant ramen noodles work best—don’t use fresh, they can get too soft
- Add toppings right before serving so they stay crisp and fresh
Tools You’ll Need
- Large pot or Dutch oven (or crockpot)
- Blender
- Tongs
- Fine mesh strainer
- Knife and cutting board
- Bowls and spoons for serving
Substitutions and Variations
- Use short ribs or lamb if you want something richer
- No dried chiles? Sub 1 tbsp chili powder and 1 tsp smoked paprika (not quite the same, but works)
- Can’t handle spice? Skip the chipotle pepper and just use a little adobo sauce
- Try with udon noodles or rice noodles instead of ramen for a twist
- Add a soft-boiled egg on top for more ramen vibes
Make Ahead Tips
- Make the broth and beef the day before. It gets better overnight. Just reheat and add noodles before serving.
Servings and Cook Time
Makes: 6 servings
Cook time: 3.5 to 4 hours
Macros (Per Serving – approx.)
- Calories: 490
- Protein: 35g
- Carbs: 24g
- Fat: 28g
(Note: may vary depending on ramen brand)
Why This Recipe Works (Quick Science)
Slow-cooking the beef with acid (vinegar) and dried chiles breaks down connective tissue and pulls rich flavor into the broth. Dried chiles like guajillo and ancho give depth without too much heat. Ramen noodles soak up broth fast, so they’re added at the end to avoid sogginess.
Common Mistakes
- Boiling the chiles too long – makes the broth bitter
- Using the ramen flavor packets – toss those, they don’t belong here
- Overcooking the noodles – they should go in last and cook for just 2–3 minutes
- Not seasoning enough – taste and adjust with salt before serving
What to Serve With
- Warm corn tortillas on the side
- Simple cucumber salad
- Cold Mexican Coke or horchata
- A little hot sauce for extra heat
Recipe Instructions
Step 1: Sear the Beef
Season 2.5 lbs beef chuck roast chunks with 1 tbsp salt and 1 tbsp black pepper. Heat 2 tbsp oil in a large pot. Sear beef chunks on all sides until browned.
Step 2: Toast the Chiles
Wipe out the pan. Toast 3 dried guajillo chiles and 2 dried ancho chiles for 30 seconds per side until fragrant (don’t burn).
Step 3: Blend the Sauce
In a blender, add toasted chiles, 1 chipotle pepper in adobo, 1 tbsp adobo sauce, 1 quartered onion, 6 garlic cloves, 1 tsp cumin, 1 tsp oregano, ½ tsp ground cinnamon, 1 tbsp vinegar, and 1 cup beef broth. Blend until smooth.
Step 4: Simmer the Stew
Pour chile sauce through a fine mesh strainer into the pot. Add seared beef, remaining 3 cups beef broth, and 2 cups water. Cover and simmer on low for 3 hours until beef is fall-apart tender.
Step 5: Shred the Beef
Remove beef and shred with forks. Add it back into the broth and stir.
Step 6: Cook the Ramen
Bring the stew back to a boil. Drop in 3 blocks of ramen noodles (no seasoning packets). Cook 2–3 minutes until tender.
Step 7: Top and Serve
Ladle ramen into bowls. Top with sliced radishes, diced red onion, chopped cilantro, and lime wedges.
Leftovers & Storage
- Store in an airtight container for up to 4 days
- Keep noodles separate if possible—they get soggy
- Reheat on the stove or microwave gently
- Freeze broth and beef together (no noodles) for up to 3 months
FAQ
Can I make this in a crockpot?
Yes! After searing and blending, cook everything on LOW for 8 hours in a crockpot.
Is this spicy?
Mild to medium. Skip chipotle if you’re sensitive to heat.
Can I use chicken instead of beef?
You can, but it won’t be birria—it’ll still taste great though.
What kind of ramen should I use?
Instant ramen noodles (without seasoning packets) work best.
Final Thoughts
Mexican Birria Ramen is pure comfort in a bowl. It’s rich, flavorful, and just a little dramatic with all those toppings and bold colors. It’s a perfect meal when you want something warming and different. If you try this, let me know how it goes in the comments—I’d love to hear what you think or help if you run into any bumps!