Description

This Homemade Birria Ramen recipe combines the rich, flavorful Mexican birria stew traditionally made with slow-cooked beef and aromatic chiles with the comforting texture of Japanese ramen noodles. Tender, shredded chuck roast is simmered in a deeply spiced chile broth, served with ramen noodles, soft-boiled eggs, fresh jalapenos, cilantro, and lime for a fusion dish that is both hearty and satisfying.

Ingredients

Scale

Beef and Seasoning

2 pounds diced boneless chuck roast (cut into 3-inch pieces)
Salt and pepper, to taste
2 tablespoons olive oil (for searing)

Chile Sauce

4 dried Guajillo chile peppers, stems removed and seeds discarded
4 dried ancho chile peppers, toasted
1 tablespoon olive oil (for sautéing)
1 medium white onion, peeled and quartered
2 chopped Roma tomatoes
6 cloves garlic
1 teaspoon cracked black pepper
1 teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon Mexican oregano
½ teaspoon smoked paprika
2 teaspoons kosher salt
3 tablespoons apple cider vinegar
1 cup beef broth
3 cups water

Ramen and Garnishes

4 portions uncooked ramen noodles (about 12 ounces)
Shredded birria meat (from the cooked chuck roast)
Birria broth (from the slow-cooked stew)
1 sliced jalapeno
Chopped cilantro
Lime wedges
4 eggs (soft boiled)

Instructions

Sear the beef: Season the diced chuck roast pieces with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the meat on all sides until browned but not fully cooked. This step locks in flavors and enhances the meat’s taste.
Prepare the chiles: Cut stems off the dried Guajillo chiles and discard the seeds. In a separate skillet, toast the dried ancho chiles for 1 minute on each side until fragrant and lightly toasted.
Soak the chiles: Bring 1 cup of water to a boil, then remove from heat. Submerge the toasted chiles in the hot water and soak them for 15 minutes to soften, preparing them for blending.
Sauté vegetables: In the same skillet used for toasting, add 1 tablespoon olive oil. Sauté the quartered onion and chopped Roma tomatoes for 4-5 minutes, stirring occasionally, until they are charred and softened. Add garlic cloves and cook for an additional 2 minutes until fragrant.
Make the sauce: Transfer the sautéed vegetables to a blender. Strain the soaked chiles and add them to the blender. Add cracked black pepper, ground cumin, ground coriander, Mexican oregano, smoked paprika, kosher salt, apple cider vinegar, and beef broth. Blend until smooth to create a rich birria sauce.
Slow cook the beef: Place the seared beef in a crockpot. Pour the blended sauce and 3 cups of water over the beef. Cover and cook on high for about 4 hours, or until the beef is tender and easily shredded.
Shred the beef: Remove the beef from the crockpot and shred it with forks. Season with additional salt and pepper to taste. Reserve the birria broth for serving.
Cook the ramen noodles: Prepare the uncooked ramen noodles according to the package instructions until al dente. Drain and set aside.
Soft boil the eggs: Cook the 4 eggs to a soft-boiled stage (about 6-7 minutes), then peel and cut in half.
Assemble the ramen bowls: Pour about a cup of hot birria broth into each bowl. Add a generous portion of shredded birria meat over the broth. Place cooked ramen noodles on top. Garnish with a soft-boiled egg half, sliced jalapeno, chopped cilantro, and lime wedges.
Serve and enjoy: Squeeze fresh lime over the bowl before eating. The fusion of spicy, savory birria with noodles creates a comforting and delicious meal perfect for any day.

Notes

Using a crockpot or slow cooker is essential for tenderizing the chuck roast and melding the flavors in the birria broth.
Adjust the number of chiles or spice level based on your heat preference.
For a deeper flavor, sear the beef in batches to avoid crowding the pan.
Soft-boiled eggs can be replaced with hard-boiled if preferred.
Leftover birria broth can be refrigerated for up to 3 days or frozen for longer storage.
For a gluten-free version, substitute ramen noodles with gluten-free noodles or rice noodles.

Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-Japanese Fusion

Keywords: Birria ramen, homemade birria, slow cooker birria, ramen noodles, Mexican fusion recipes, beef birria soup, spicy ramen