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Bowl of birria ramen topped with shredded cabbage, sliced radishes and fresh cilantro.
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5 from 4 votes

Birria Ramen

This bowl of Birria Ramen is loaded with flavor! Serve noodles with birria consomme and meat! The birria is slow simmered with beef, aromatics and bone to create a rich, flavorful broth spiced with chile peppers. This fun food mash up is the ultimate street food experience in your own home!
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 760kcal
Author: Serene

Ingredients

  • 7-8 cups water
  • 4 pounds chuck roast cut into 4 large pieces
  • 2 pounds short ribs (bone-in) or back ribs bone in
  • 1 large white onion dry skins removed, cut in half crosswise
  • 1 garlic bulb cut the narrow top off, no need to peel
  • 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
  • 5 bay leaves dried
  • 8 guajillo chiles stems cut off and seeds removed
  • 3 tablespoons chicken bouillon
  • 1-2 teaspoons chili powder
  • 1 teaspoon mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt adjust to taste
  • 4 (3 ounce packages) ramen noodles

Toppings

  • radishes sliced
  • cabbage shredded
  • cilantro diced
  • white onion diced

Instructions

  • Add Ingredients to Pot: In large pot add meat, onion, garlic, carrots and dried peppers. Cover with water. (This uses my large 7 qt pot and it fills it to the top!)
  • Add Seasonings & Boil: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil. Then reduce heat and continue to simmer.
  • Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)
  • Blend Chiles: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency. 
  • Strain Peppers: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary). 
  • Add the blended peppers into the broth and stir to combine. 
  • Adjust Seasonings: Add in the chili powder as desired to get a nice deep red color to the broth. 
  • Cover and Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed). 
  • Skim: Skim the excess grease from the top of the broth. 
  • Remove Aromatics: Remove the onion, garlic, carrots and bay leaves from the broth. 
  • Shred Meat: Remove the meat from the broth and shred. Remove any bones.

Ramen

  • Boil: Bring a large pot of water to a boil. 
  • Cook: Add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four bowls.
  • Serve: Spoon the birria consommé with meat into the bowls with the ramen noodles, add enough to cover the noodles. 
  • Toppings: Top with sliced radishes, shredded cabbage, and diced onion and cilantro. 

Notes

  • Meat: bones are needed in this recipe to help create a rich and flavorful broth. You can use any cut of beef for this recipe needed, just ensure that you have some bones to add to the broth. 
  • Guajillo Peppers: (2,500-5,000 SHU) these are a mild pepper. You can adjust and use other chiles as desired. My preference is to start with the guajillo and I add Chili powder as needed as the broth simmers. 
  • Skimming the broth: boiling the bones releases impurities, after the first 30 minutes of boiling you can skim off the foam that appears on the top of the soup. 
  • Taste Adjustments: once the meat is cooked all the way through, towards the end, you can taste and adjust the broth as needed. 
  • Ramen Noodles: all we need is the noodles, if your ramen noodles come with a seasoning packet be sure to toss it.

Nutrition

Serving: 1 | Calories: 760kcal | Carbohydrates: 5g | Protein: 80g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 274mg | Sodium: 779mg | Potassium: 1532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3082IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 9mg