Birria Ramen
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It’s doesn’t get much better than this Birria Ramen recipe! Instant ramen noodles, cooked in rich, flavorful birria broth, topped with tender, braised beef birria and crunchy red onions. Hello flavor-town! After cooking the birria, it only takes 10 minutes to turn this authentic Mexican dish into your new favorite easy ramen recipe!
Table of contents
The first time I ever had birria ramen was at a food truck in San Diego. My husband Kurt loves birria, so we had to check out the birria food truck that popped up in our neighborhood.
When I saw birria ramen on the menu, I had to try it. After all, what a concept! A big bowl of noodles, cooked in an incredibly flavorful chili vinegar beef broth. Sign me up for this delicious Mexican-Asian fusion!
Now that I’ve started making my own tested and perfected birria recipe at home, I had to make birria ramen with the leftovers.
If you’re not familiar with birria, it’s an authentic Mexican dish made by marinating goat meat, lamb or beef, in a combination of guajillo chiles, chipotle peppers in adobo sauce, spices, tomatoes and vinegar. The meat is then slow braised on the stove in a large dutch oven, or in a slow cooker.
After preparing the birria, it’s easy to make this ramen recipe in just 10 minutes! I love to prepare a big batch of birria stew over the weekend, then use the leftover birria meat in different recipes throughout the week. Now my only problem is deciding whether to use the birria leftovers to make birria ramen or quesa birria tacos. Two incredible dishes, one delicious problem to have!
Ingredients
- Birria (prepared) – click the link to the left to grab my homemade birria recipe. It’s easy to make with beef chuck roast, dried chiles, and spices like smoked paprika, ground cumin, Mexican oregano and bay leaves. After preparing the birria, keep the shredded beef birria separate from the birria consomé (the broth), to make this recipe. You can also make this recipe with chicken birria.
- Ramen noodles – for this recipe, I use Instant Ramen Noodles, to make it super quick and easy. Just discard the seasoning packets in the packages of noodles. All you’ll need for this recipe are the noodles. If using ramen noodles, that aren’t instant noodles, refer to the package instructions for the cooking time.
You really only need two ingredients to make this recipe, but feel free to add the toppings of your choice.
Topping options
- Sliced jalapenos – depending on your spice level preference, adding fresh sliced jalapenos gives this spicy ramen dish another layer of spice on top.
- Diced red onions – I love the tangy crunch that onions add on top of this ramen recipe.
- Fresh cilantro – the perfect fresh herb to garnish this dish.
- Lime wedges – for juicing over the ramen to add a zest of flavor.
- Crunchy chili sauce – for this recipe, I only add this for the crunch. The ramen broth already has a strong chili flavor.
- Soft boiled eggs – on my miso ramen recipe, I always have to add a soft boiled egg to the bowl. On this recipe, I like it, but I don’t think it’s as necessary, as it is on traditional ramen. If you want to add a soft boiled, or medium boiled egg, follow this recipe for perfect hard boiled eggs, but only cook the eggs for 6 minutes for runny soft boiled eggs, or 8 minutes for medium boiled eggs.
Instructions
For this recipe, you’ll want to start by preparing the birria. You can use my marinated birria recipe to easily make birria on the stovetop, in the oven or in a slow cooker. You can make the birria up to 5 days in advance and store it in the refrigerator until you’re ready to make the ramen.
While birria takes time to make, it really only takes 4 simple steps. Rehydrate dried chiles, prepare the marinade in a blender, marinate the beef, then cook the birria until it’s fork tender. And after the birria is prepared, it only takes 10 minutes and four steps to make this birria ramen!
- Bring 8 cups of birria broth to boil in a large pot, or wok, on the stove over high heat.
- Once the broth is boiling, add 4 packages of Instant ramen noodles and cook for 3 minutes.
- Add shredded birria beef into the pot with the broth and noodles. Stir to combine everything, and cook for 1-2 minutes.
- Ladle the ramen into bowls and top with your choice of the optional toppings.
Recipe tips
- You can make the birria up to 5 days in advance and store it in the refrigerator until you’re ready to make the ramen.
- If you don’t have 8 cups of leftover birria broth, you can substitute in additional cups of beef broth until you reach the amount of broth needed for this recipe.
- To make this recipe gluten free, use gluten free ramen noodles and my homemade birria recipe, which is naturally gluten free.
- The spice level of this ramen will depend on the spice level of the birria. The birria recipe I’ve linked to in this post has a medium spice level. You can make it more spicy by adding more arbol chiles. Or to make it less spicy, omit the arbol chiles.
Storage and reheating
Store leftover birria ramen in the refrigerator for up to 5 days.
Reheat the ramen in a pot on the stove over medium-high heat for 5-8 minutes. Or reheat the ramen in a microwave-safe bowl in the microwave for 2 minutes.
More noodle dishes
If you love a big bowl of noodles as much as I do, then you have to try these other popular noodle recipes!
Birria Ramen
Ingredients
- 8 cups prepared birria broth, click link for the recipe
- 12 ounces ramen noodles, 4 three ounce packages – discard the seasoning packets
- 2 cups shredded birria beef, click link for the recipe
Optional toppings
- ½ cup diced red onions
- 2 jalapeños, sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, sliced into wedges
- 4 soft boiled eggs
Instructions
- Start by preparing the birria, using the recipe linked here.
- Once the birria is prepared, keep the beef and broth separate.
- Add the broth to a large pot on the stove over high heat.
- Once the broth begins to boil, add the ramen noodles and cook for 3 minutes.
- Add the birria beef to the pot with the broth and noodles.
- Stir to combine all ingredients, keep on the stove for 1-2 minutes.
- Ladle the ramen into bowls and top with the optional toppings of your choice, like diced onions, sliced jalapenos, fresh cilantro.
Notes
- You can make the birria up to 5 days in advance and store it in the refrigerator until you’re ready to make the ramen.
- If you don’t have 8 cups of leftover birria broth, you can substitute in additional cups of beef broth until you reach the amount of broth needed for this recipe.
- To make this recipe gluten free, use gluten free ramen noodles and my homemade birria recipe, which is naturally gluten free.
- The spice level of this ramen will depend on the spice level of the birria. The birria recipe I’ve linked to in this post has a medium spice level. You can make it more spicy by adding more arbol chiles. Or to make it less spicy, omit the arbol chiles.
- Store leftover birria ramen in the refrigerator for up to 5 days.
- Reheat the ramen in a pot on the stove over medium-high heat for 5-8 minutes. Or reheat the ramen in a microwave-safe bowl in the microwave for 2 minutes.
Nutrition Facts
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