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Birria Ramen Recipe

This birria ramen recipe is so satisfying with shredded slow cooked Mexican beef with noodles in a flavorful birria broth and lots of toppings, the ultimate comfort food.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Servings: 6
Calories: 617 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

FOR THE BIRRIA RECIPE
  • 3 ancho peppers stems and seeds removed
  • 3 guajillo peppers stems and seeds removed
  • 1 tablespoon vegetable oil
  • 1 small white onion chopped
  • 2 large tomatoes chopped
  • 3 cloves garlic chopped
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1 large roasted tomato chopped
  • 3 cups beef stock separated
  • 2 pounds boneless beef chuck
FOR THE BIRRIA RAMEN
  • 12 ounces ramen noodles 6 portions - you can use other noodles
  • 2 jalapeños chopped or sliced
  • 1 small red onion diced
  • 3 radishes sliced
  • 3 soft boiled eggs halved
  • Garnish spicy red chili flakes, fresh chopped cilantro

Instructions

MAKE THE BIRRIA
    Cup of Yum
  1. Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
  2. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
  3. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
  4. Add the onion and tomatoes and cook for 5 minutes to soften.
  5. Add the garlic and cook another 1 minute, stirring.
  6. Add the cooked onion, tomatoes and garlic to a food processor.
  7. Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
  8. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.
  9. Cut the beef into large chunks and add to a large bowl.
  10. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
  11. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 2 cups beef broth to a large pot. Add in some of the reserved soaking water if you'd like a soupier birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
  12. Shred the meat with forks to your preference. Reserve the birria broth (consome).
MAKE THE BIRRIA RAMEN
  1. Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls.
  2. Top with shredded beef birria, then cover with the reserved birria consome (broth).
  3. Add your toppings, garnish and serve.

Nutrition Information

Calories 617kcal (31%) Carbohydrates 47g (16%) Protein 42g (84%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 197mg (66%) Sodium 1986mg (83%) Potassium 1167mg (33%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1661IU (33%) Vitamin C 19mg (21%) Calcium 96mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 617

% Daily Value*

Calories 617kcal 31%
Carbohydrates 47g 16%
Protein 42g 84%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 197mg 66%
Sodium 1986mg 83%
Potassium 1167mg 25%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1661IU 33%
Vitamin C 19mg 21%
Calcium 96mg 10%
Iron 7mg 39%

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