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Birria Ramen (Birriamen)

Juicy birria de res meets japanese ramen noodles to make a flavorful and spicy birria ramen. This delicious birria ramen is exploding with rich, umami flavor. It's a social media sensation that blends two amazing comfort foods into a savory, rich, taste-buds loving dish! And with leftover birria, this recipe only takes 10 minutes!

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 large servings
Calories: 1452 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Birria de Res
  • 2 tablespoon vegetable oil
  • 4 lbs boneless chuck roast
  • 2 lbs bone-in short ribs English cut*
  • 1 large white onion peeled and quartered
  • 1 head garlic peeled
  • 2 dried Guajillo peppers deseeded and stems removed
  • 2 dried ancho chile peppers deseeded and stems removed
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 whole cloves
  • 2 chipotle peppers in adobo
  • 1 tablespoon Mexican oregano fresh or dried
  • 1 28 oz can tomatoes
  • 2 tablespoon apple cider vinegar
  • 10 cups beef broth or stock
  • 3 bay leaves
  • 1 cinnamon stick
Birria Ramen Broth
  • 6 servings ramen noodles
  • 1/4 cup White miso paste
  • 2 tbsp dried dashi
  • 2 cups water
Aroma Oil
  • 1/4 cup beef tallow
  • 1 inch knob ginger peeled and sliced
  • 1 green onion sliced
  • 3 garlic cloves smashed
  • 2 tbsp toasted sesame oil
Suggested Toppings
  • Diced avocados
  • Lime wedges
  • lime juice
  • chopped cilantro
  • sliced green onions
  • Fresh sliced chilies
  • Furikake Seasoning
  • sesame seeds

Instructions

    Cup of Yum
  1. Making the Birria de Res
  2. Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.
  3. In a large Dutch oven over medium high heat, add your vegetable oil. When the oil is shimmering hot, carefully place the chuck roast and short ribs in. Don't crowd the pan, do it in batches if needed, and sear on all sides until browned. Repeat with all the pieces of chuck roast and the short ribs until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.
  4. in a large pan or skillet, dry toast the whole spice: the cumin seeds, coriander seeds, cloves, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about 3 minutes. Set the spices aside.
  5. In a large pan (you can use the pan from toasting the spices), add the dried guajillo and ancho chiles, the large white onion quarters, garlic cloves, all the spices except the bay leaves and cinnamon stick, and pour enough cold water in to cover everything. Place over medium heat and simmer gently for about 15 minutes.
  6. Pour the chilies, onion, garlic, and spices through a mesh strainer and discard the liquid, then transfer all the solids and toasted spices, chipotle peppers, oregano, pureed tomatoes, apple cider vinegar, and a cup of the beef broth to a high powered blender. Blend until smooth.
  7. Add the seared meat, the blended chili sauce, the bay leaves and cinnamon stick, and 9 cups of beef broth to the dutch oven and stir well. Let simmer over medium-low heat, covered, for 3 to 4 hours or until the meat is fork-tender, stirring to ensure the bottom doesn't burn every hour or so.
  8. Remove the meat from the consome and shred the beef.
  9. Making the Ramen Broth
  10. Mix together the powdered dashi and water to make a dashi, then blend together the dashi, miso paste, and birria consomé until well blended.
  11. Pour the broth into a pot with the shredded beef and keep warm over medium low heat until ready to serve.
  12. While this is happening, boil the ramen noodles as according to package directions.
  13. Make the Aroma Oil
  14. In a frying pan over medium high heat, melt down the beef tallow (or add in the canola oil).
  15. Add the garlic, ginger slices, and green onions, and fry until the garlic turns golden brown, about 3-5 minutes. Do not let the garlic burn.
  16. Turn the heat off and add the sesame oil. Give a stir and pour into a heat-safe container.
  17. Build the Ramen Bowl
  18. Pour in a spoonful of the aroma oil into your serving bowl, then pour in the ramen broth.
  19. Add the noodles, top with the shredded beef and choice of toppings.
  20. Serve hot!

Notes

  • This birria ramen recipe includes instructions for making the birria de res but is perfect for using up leftover birria!
  • If using leftover birria, this recipe will take 10-15 minutes.
  • Store the broth and meat separately from the other ingredients in an airtight container in the fridge for up to 4 days.
  • Cooked noodles will not store as well in the broth, they'll soak it up and become mushy and soggy.
  • Warm the leftover broth and meat on the stovetop over medium-low heat until warmed through and boil uncooked noodles according to package directions in a separate pot.

Nutrition Information

Serving 1g Calories 1452kcal (73%) Carbohydrates 58g (19%) Protein 101g (202%) Fat 92g (142%) Saturated Fat 36g (180%) Polyunsaturated Fat 52g Trans Fat 4g Cholesterol 310mg (103%) Sodium 3005mg (125%) Fiber 8g (32%) Sugar 5g (10%)

Nutrition Facts

Serving: 8large servings

Amount Per Serving

Calories 1452

% Daily Value*

Serving 1g
Calories 1452kcal 73%
Carbohydrates 58g 19%
Protein 101g 202%
Fat 92g 142%
Saturated Fat 36g 180%
Polyunsaturated Fat 52g 306%
Trans Fat 4g 200%
Cholesterol 310mg 103%
Sodium 3005mg 125%
Fiber 8g 32%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.