Birria Ramen: The Ultimate Guide to This Delicious Fusion Dish

Birria Ramen: the name alone conjures up images of rich, savory broth, tender, slow-cooked meat, and the satisfying slurp of perfectly cooked noodles. Have you ever craved a dish that’s both comforting and exciting, familiar yet intriguingly new? Then prepare to be captivated! This fusion dish takes the best of two culinary worlds – the deeply flavorful, slow-cooked Mexican stew known as Birria and the comforting, umami-rich Japanese noodle soup, Ramen – and marries them into a single, unforgettable bowl.

Birria, traditionally made with goat or beef, has a history steeped in tradition, originating in the state of Jalisco, Mexico. It’s a celebratory dish, often served at weddings and other special occasions. The complex blend of chilies and spices creates a deeply satisfying and warming experience. Ramen, on the other hand, boasts a rich Japanese heritage, evolving from simple noodle soups to a diverse array of regional variations, each with its own unique broth and toppings. The global popularity of Ramen speaks to its comforting nature and customizable appeal.

What makes Birria Ramen so irresistible? It’s the perfect combination of textures and tastes. The tender, shredded Birria meat melts in your mouth, while the chewy ramen noodles provide a delightful contrast. The rich, spicy broth is both comforting and invigorating, a symphony of flavors that dance on your palate. People love this dish because it’s a culinary adventure, a delicious and unexpected twist on two beloved classics. Plus, it’s surprisingly easy to make at home, allowing you to enjoy restaurant-quality flavors in the comfort of your own kitchen. Get ready to experience the magic of Birria Ramen!

this Recipe

Ingredients:

• For the Birria:
• 3 lbs Beef Chuck Roast, cut into 2-inch cubes
• 1 lb Beef Short Ribs
• 1 large Onion, roughly chopped
• 6 cloves Garlic, minced
• 4 dried Guajillo Chiles, stemmed and seeded
• 4 dried Ancho Chiles, stemmed and seeded
• 2 dried Pasilla Chiles, stemmed and seeded
• 1 Chipotle Pepper in Adobo Sauce, plus 1 tablespoon adobo sauce
• 2 Bay Leaves
• 1 tablespoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Cloves
• 1 tablespoon Apple Cider Vinegar
• 8 cups Beef Broth
• 2 tablespoons Olive Oil
• Salt and Black Pepper to taste
• For the Ramen:
• 12 oz Fresh Ramen Noodles (or dried, cooked according to package directions)
• 2 cups Birria Broth (reserved from the birria)
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Chili Garlic Sauce (or more, to taste)
• Toppings (Optional):
• Chopped Cilantro
• Diced White Onion
• Lime Wedges
• Radishes, thinly sliced
• Avocado, diced
• Queso Oaxaca, shredded (for dipping the birria tacos)
• Sesame Seeds
• Soft Boiled Eggs, halved

Preparing the Birria:

1. Toast the Chiles: In a large, dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes per side, until fragrant and slightly softened. Be careful not to burn them, as this will make them bitter. Remove from the skillet and set aside.
2. Rehydrate the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 30 minutes, or until they are softened and pliable. This step is crucial for getting the best flavor and texture from the chiles.
3. Sear the Beef: While the chiles are soaking, season the beef chuck roast and short ribs generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
4. Sauté Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
5. Blend the Chile Sauce: Drain the soaked chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the rehydrated chiles, chipotle pepper in adobo sauce, adobo sauce, apple cider vinegar, oregano, cumin, cinnamon, cloves, and 1/2 cup of the reserved soaking liquid. Blend until smooth, adding more soaking liquid as needed to reach a smooth, pourable consistency. Be careful when blending hot liquids!
6. Combine and Simmer: Pour the chile sauce into the pot with the onions and garlic. Cook for 2-3 minutes, stirring constantly, until the sauce is fragrant and slightly thickened. Add the seared beef back to the pot, along with the bay leaves and beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 3-4 hours, or until the beef is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it will be! I usually go for 4 hours.
7. Shred the Beef: Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bay leaves.
8. Strain the Broth (Optional): For a smoother broth, you can strain it through a fine-mesh sieve. This will remove any solids and leave you with a rich, flavorful broth. I personally like the texture of the broth without straining, but it’s up to you!
9. Return Beef to Broth: Return the shredded beef to the pot with the broth. Taste and adjust seasoning with salt and pepper as needed.

Preparing the Ramen:

1. Cook the Ramen Noodles: Cook the ramen noodles according to package directions. If using fresh ramen noodles, they usually only take a few minutes to cook. Be careful not to overcook them, as they will become mushy. Drain the noodles and set aside.
2. Prepare the Ramen Broth: In a separate saucepan, combine 2 cups of the reserved birria broth with soy sauce, sesame oil, and chili garlic sauce. Bring to a simmer over medium heat. Taste and adjust seasoning as needed. You can add more chili garlic sauce for extra spice, or more soy sauce for a saltier flavor.

Assembling the Birria Ramen:

1. Assemble the Bowls: Divide the cooked ramen noodles among bowls. Ladle the hot birria broth over the noodles.
2. Add the Birria: Top each bowl with a generous amount of the shredded birria beef.
3. Add Toppings: Garnish with your desired toppings, such as chopped cilantro, diced white onion, lime wedges, radishes, diced avocado, sesame seeds, and soft boiled eggs. Don’t be shy! The more toppings, the better!
4. Serve Immediately: Serve the birria ramen immediately while it’s hot and delicious.

Making Birria Tacos (Optional):

While this recipe is for Birria Ramen, the Birria itself is fantastic for making tacos! Here’s how:

1. Dip Tortillas: Heat a griddle or large skillet over medium heat. Dip corn tortillas into the birria broth, coating both sides.
2. Fill with Cheese and Birria: Place the dipped tortillas on the hot griddle. Sprinkle with shredded Queso Oaxaca (or Monterey Jack cheese if you can’t find Oaxaca) and top with shredded birria beef.
3. Fold and Cook: Fold the tortillas in half to form tacos. Cook for 2-3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey.
4. Serve with Broth: Serve the birria tacos immediately with a small bowl of the birria broth for dipping. This is the traditional way to enjoy birria tacos, and it’s absolutely delicious!

Tips and Variations:

• Spice Level: Adjust the amount of chili garlic sauce to control the spice level of the ramen. You can also add a pinch of cayenne pepper to the birria for extra heat.
• Broth Consistency: If you prefer a thicker broth, you can whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water into the simmering broth.
• Meat Variations: You can use other cuts of beef for the birria, such as beef shank or brisket. You can also add lamb or goat for a more traditional flavor.
• Vegetarian Option: For a vegetarian version, you can substitute the beef with mushrooms or jackfruit. Use vegetable broth instead of beef broth.
• Slow Cooker or Instant Pot: You can also make the birria in a slow cooker or Instant Pot. For the slow cooker, cook on low for 8-10 hours. For the Instant Pot, cook on high pressure for 45 minutes, followed by a natural pressure release.
• Make Ahead: The birria can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
• Freezing: The birria can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

Birria Ramen is a complete meal on its own, but here are some other dishes that pair well with it:

• Mexican Street Corn (Elote): The sweetness and creaminess of elote complement the savory and spicy flavors of the birria ramen.
• Guacamole and Chips: A classic Mexican appetizer that’s always a crowd-pleaser.
• Mexican Rice: A simple and flavorful side dish that adds a comforting element to the meal.
• Horchata: A refreshing rice milk drink that helps to cool down the palate

  

  Conclusion:

  This isn’t just another ramen recipe; it’s a culinary adventure, a fusion of flavors that will redefine your understanding of comfort food. The rich, deeply savory birria broth, infused with tender, slow-cooked meat, combined with the satisfying slurp of ramen noodles, creates a symphony of textures and tastes that’s simply irresistible. Trust me, once you try this Birria Ramen, you’ll be hooked!

  Why is this a must-try? Because it’s more than just a meal; it’s an experience. The complex flavors of the birria, built from layers of dried chiles, aromatic spices, and slow-cooked goodness, are perfectly balanced by the umami-rich ramen broth. The tender, shredded meat melts in your mouth, while the perfectly cooked noodles provide a delightful chewiness. It’s a dish that warms you from the inside out, leaving you feeling satisfied and content. Plus, it’s surprisingly easy to make, especially if you utilize a slow cooker or pressure cooker for the birria.

  But the best part? The versatility! While the recipe as written is a guaranteed crowd-pleaser, feel free to get creative and customize it to your liking.

  Serving Suggestions and Variations:

  * Toppings Galore: Don’t be shy with the toppings! Fresh cilantro, diced onions, a squeeze of lime, and a sprinkle of sesame seeds are all fantastic additions. For a spicier kick, add a drizzle of your favorite hot sauce or a few slices of jalapeño.
  * Cheesy Goodness: For an extra layer of indulgence, try adding a dollop of queso fresco or Oaxaca cheese to your bowl. The melted cheese adds a creamy, decadent element that complements the rich broth perfectly.
  * Egg-cellent Addition: A soft-boiled egg, with its runny yolk, is a classic ramen topping that adds richness and protein. Marinate the egg in soy sauce and mirin for an even more flavorful experience.
  * Veggie Power: Want to add some extra vegetables? Sautéed mushrooms, spinach, or bok choy are all great options. They add a healthy dose of nutrients and a pleasant textural contrast.
  * Birria Tacos First: Make the birria a day ahead and enjoy some as tacos! Then, use the leftover broth and meat for this ramen. It’s a two-for-one win!
  * Noodle Swap: While ramen noodles are the traditional choice, you can experiment with other types of noodles, such as udon or soba. Just be sure to adjust the cooking time accordingly.
  * Broth Boost: For an even deeper flavor, consider adding a splash of fish sauce or soy sauce to the broth. This will enhance the umami and add a touch of complexity.

  I truly believe that this Birria Ramen recipe is a game-changer. It’s a dish that’s both comforting and exciting, familiar yet unique. It’s perfect for a cozy night in, a casual gathering with friends, or even a special occasion.

  So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure. I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please share your experience! I’d love to hear your thoughts, see your creations, and learn about any variations you’ve tried. Tag me in your photos on social media, leave a comment below, or send me an email. Let’s spread the Birria Ramen love! Happy cooking! I can’t wait to hear how much you enjoyed this unique and flavorful dish. Don’t be afraid to experiment and make it your own!

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  Birria Ramen: The Ultimate Guide to This Delicious Fusion Dish

  Savory and spicy Birria Ramen combines tender, slow-cooked Mexican beef stew with flavorful ramen noodles and your favorite toppings for a comforting and unforgettable meal.

  Prep Time45 minutes

  Cook Time210 minutes

  Total Time255 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 3 lbs Beef Chuck Roast, cut into 2-inch cubes
  • 1 lb Beef Short Ribs
  • 1 large Onion, roughly chopped
  • 6 cloves Garlic, minced
  • 4 dried Guajillo Chiles, stemmed and seeded
  • 4 dried Ancho Chiles, stemmed and seeded
  • 2 dried Pasilla Chiles, stemmed and seeded
  • 1 Chipotle Pepper in Adobo Sauce, plus 1 tablespoon adobo sauce
  • 2 Bay Leaves
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1 tablespoon Apple Cider Vinegar
  • 8 cups Beef Broth
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • 12 oz Fresh Ramen Noodles (or dried, cooked according to package directions)
  • 2 cups Birria Broth (reserved from the birria)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Chili Garlic Sauce (or more, to taste)
  • Chopped Cilantro
  • Diced White Onion
  • Lime Wedges
  • Radishes, thinly sliced
  • Avocado, diced
  • Queso Oaxaca, shredded (for dipping the birria tacos)
  • Sesame Seeds
  • Soft Boiled Eggs, halved

  Instructions

  1. In a large, dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes per side, until fragrant and slightly softened. Be careful not to burn them, as this will make them bitter. Remove from the skillet and set aside.
  2. Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 30 minutes, or until they are softened and pliable. This step is crucial for getting the best flavor and texture from the chiles.
  3. While the chiles are soaking, season the beef chuck roast and short ribs generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
  4. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  5. Drain the soaked chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the rehydrated chiles, chipotle pepper in adobo sauce, adobo sauce, apple cider vinegar, oregano, cumin, cinnamon, cloves, and 1/2 cup of the reserved soaking liquid. Blend until smooth, adding more soaking liquid as needed to reach a smooth, pourable consistency. Be careful when blending hot liquids!
  6. Pour the chile sauce into the pot with the onions and garlic. Cook for 2-3 minutes, stirring constantly, until the sauce is fragrant and slightly thickened. Add the seared beef back to the pot, along with the bay leaves and beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 3-4 hours, or until the beef is very tender and easily shreds with a fork. The longer it simmers, the more flavorful it will be! I usually go for 4 hours.
  7. Once the beef is cooked, remove it from the pot and shred it with two forks. Discard the bay leaves.
  8. For a smoother broth, you can strain it through a fine-mesh sieve. This will remove any solids and leave you with a rich, flavorful broth. I personally like the texture of the broth without straining, but it’s up to you!
  9. Return the shredded beef to the pot with the broth. Taste and adjust seasoning with salt and pepper as needed.
  10. Cook the ramen noodles according to package directions. If using fresh ramen noodles, they usually only take a few minutes to cook. Be careful not to overcook them, as they will become mushy. Drain the noodles and set aside.
  11. In a separate saucepan, combine 2 cups of the reserved birria broth with soy sauce, sesame oil, and chili garlic sauce. Bring to a simmer over medium heat. Taste and adjust seasoning as needed. You can add more chili garlic sauce for extra spice, or more soy sauce for a saltier flavor.
  12. Divide the cooked ramen noodles among bowls. Ladle the hot birria broth over the noodles.
  13. Top each bowl with a generous amount of the shredded birria beef.
  14. Garnish with your desired toppings, such as chopped cilantro, diced white onion, lime wedges, radishes, diced avocado, sesame seeds, and soft boiled eggs. Don’t be shy! The more toppings, the better!
  15. Serve the birria ramen immediately while it’s hot and delicious.

  Notes

  • Spice Level: Adjust the amount of chili garlic sauce to control the spice level of the ramen. You can also add a pinch of cayenne pepper to the birria for extra heat.
  • Broth Consistency: If you prefer a thicker broth, you can whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water into the simmering broth.
  • Meat Variations: You can use other cuts of beef for the birria, such as beef shank or brisket. You can also add lamb or goat for a more traditional flavor.
  • Vegetarian Option: For a vegetarian version, you can substitute the beef with mushrooms or jackfruit. Use vegetable broth instead of beef broth.
  • Slow Cooker or Instant Pot: You can also make the birria in a slow cooker or Instant Pot. For the slow cooker, cook on low for 8-10 hours. For the Instant Pot, cook on high pressure for 45 minutes, followed by a natural pressure release.
  • Make Ahead: The birria can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
  • Freezing: The birria can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.