Birria Ramen Recipe with Tender Slow-Cooked Beef and Rich Consommé

Prep Time 25 mins
Cook Time 145 mins
Rest Time 10 mins
Total Time 3 hrs
Cooking Method: , ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

This Birria Ramen recipe combines tender, slow-cooked halal beef birria with springy ramen noodles, creating a rich, flavorful, and comforting fusion dish. The spicy, smoky broth pairs beautifully with soft noodles, melty cheese, onions, and cilantro. It’s the perfect cozy bowl for anyone who loves bold Mexican flavors mixed with the warmth of Japanese-style ramen.

Ingredients
    For the Birria Beef
  • 1.2 kg beef chuck roast (cut into large chunks)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 3 dried guajillo peppers (stem and seeds removed)
  • 2 dried ancho peppers (stem and seeds removed)
  • 1 dried pasilla pepper (optional, for deeper flavor)
  • 4 cloves garlic
  • 1 medium onion (quartered)
  • 1 medium tomato (halved)
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 2 bay leaves
  • 4 cups water or low-sodium beef broth
  • 1 tbsp apple cider vinegar
    • For the Ramen Base
  • 4 packs instant ramen noodles (discard seasoning packets)
  • 3 cups birria consommé (strained cooking broth)
  • 1 cup birria shredded beef (from above)
    • Toppings
  • 0.5 cup finely chopped onion
  • 0.5 cup chopped fresh cilantro
  • 1 lime (cut into wedges)
  • 0.5 cup shredded mozzarella cheese
  • 1 boiled egg (optional, sliced)
  • 1 jalapeño (thinly sliced, optional for heat)
Instructions
    Prepare and Soften the Dried Peppers
  1. 1
    Place the dried guajillo, ancho, and pasilla peppers in a bowl. Pour hot water over them and let them soak for 10–15 minutes until soft. This softens the skins and reduces bitterness.
    2. Sear the Beef
  2. 2
    Pat the beef chunks dry, season with salt and pepper, and heat oil in a pot over medium-high heat. Sear the beef on all sides until nicely browned. This adds depth and richness to the final broth.
    3. Blend the Birria Marinade
  3. 3
    In a blender, add softened peppers, garlic, onion, tomato, cumin, oregano, smoked paprika, vinegar, and 1 cup of the soaking water. Blend until smooth. Add a splash of water if necessary to create a thick sauce.
    4. Cook the Birria
  4. 4
    Pour the blended sauce over the seared beef in the pot. Add bay leaves and water/beef broth. Stir, cover, and simmer on low heat for 2.5–3 hours, or until beef is fall-apart tender. You can also bake it in the oven at 180°C for 3 hours.
    5. Shred the Beef and Strain the Consommé
  5. 5
    Remove the beef from the pot and shred using two forks. Strain the cooking liquid through a fine sieve to create a smooth consommé. Save both for the ramen.
    6. Cook the Ramen Noodles
  6. 6
    Boil water in a pot and cook the ramen noodles according to package instructions. Drain and set aside.
    7. Build the Birria Ramen Bowls
  7. 7
    In serving bowls, place a handful of cooked ramen noodles. Pour hot birria consommé over the noodles. Add shredded birria beef on top.
    8. Add Toppings and Serve
  8. 8
    Finish the bowls with chopped onions, cilantro, mozzarella cheese, lime juice, jalapeños, and boiled egg slices. Serve hot and enjoy the rich fusion flavors.
Note

Make Ahead: Birria tastes even better the next day; refrigerate up to 3 days.

Storage: Store consommé and meat separately for best texture.

Spice Level: Add more jalapeños or spicy ramen noodles for extra heat.

Noodles: You can replace ramen with udon or rice noodles.

Cheese: Mozzarella melts beautifully, but Monterey Jack is also excellent.

Keywords: birria ramen, spicy noodles, halal beef ramen, comfort food, fusion recipe
Read it online: https://petitepanini.com/recipe/birria-ramen-recipe/