Get ready to elevate your ramen game with this incredible Birria Ramen with Beef! Combining the rich, spicy, and smoky flavors of birria with the comforting texture of ramen noodles, this dish is a unique fusion of Mexican and Japanese cuisine. The robust broth, tender shredded beef, and chewy ramen noodles create a satisfying bowl that’s packed with bold, vibrant flavors. Perfect for a cozy dinner or to impress friends with a creative dish!
Easy Birria Ramen with Beef Recipe
This Birria Ramen with Beef combines two worlds of comfort food. Imagine a rich and spicy birria consomé, simmered with dried guajillo and árbol chiles, poured over tender ramen noodles and topped with shredded beef, fresh cilantro, onions, and a squeeze of lime. It’s warm, hearty, and packed with smoky, zesty, and savory notes. Ideal for cold evenings or when you’re craving something special, it’s a show-stopping bowl of flavor.
Why Our Birria Ramen with Beef Is the Best
Our Birria Ramen with Beef takes the comforting broth of birria and pairs it with the irresistible chewiness of ramen noodles. It’s an irresistible fusion dish that balances spice, richness, and freshness in every bite.
Ingredients Notes for Birria Ramen with Beef
Each ingredient in this Birria Ramen with Beef plays a vital role in building layers of flavor and creating that unforgettable bowl of ramen.
For the Beef:
- Beef chuck roast: A tender cut that shreds beautifully after cooking.
- Garlic powder, onion powder, oregano, cumin, adobo seasoning, and chili powder: Create a bold and well-seasoned roast.
- Beef bouillon cubes: Add depth and richness to the cooking liquid.
For the Consomé:
- 7 dried guajillo chiles and 4 dried árbol chiles: These peppers bring smoky, earthy flavors (árbol adds heat—use sparingly if sensitive to spice).
- 3 Roma tomatoes: Add sweetness and balance to the broth.
- Cloves, bay leaves, oregano, cinnamon, cumin: Build complex layers of spice in the broth.
- Fresh lime juice: Brightens up the richness of the consomé.
- Onion and cilantro: Add crunch and freshness as a garnish.
For the Ramen:
- 6 packs of ramen noodles: Discard the seasoning packets; we’re making our own delicious broth!
Kitchen Tools Needed for Birria Ramen with Beef
- Pressure cooker or Instant Pot
- Stockpot
- Fine mesh strainer
- Blender
- Tongs
- Cooking tongs for noodles
- Ladle
How to Make Birria Ramen with Beef
This Birria Ramen with Beef is a delightful process that fills your kitchen with the aroma of roasted spices and simmering chiles. Let’s get started!
1. Prepare the Beef
- Season the beef chuck roast with garlic powder, onion powder, oregano, cumin, adobo seasoning, and chili powder. Rub the spices evenly into the meat.
- Set your pressure cooker to sauté mode and sear the beef for 3 minutes on each side.
- Add 3 cups of water, 2 beef bouillon cubes, and 1 roughly chopped onion. Cover and cook on meat mode for 1 hour.
- Once done, remove the beef and shred it with forks or your hands. Set aside.
2. Make the Consomé
- Remove the seeds and stems from 7 dried guajillo chiles and 4 dried árbol chiles.
- In a stockpot, combine the chiles, 3 Roma tomatoes, 3 garlic cloves, 2 bay leaves, 2 whole cloves, ½ tablespoon oregano, 1 teaspoon ground cumin, ½ teaspoon cinnamon, and 1 tablespoon salt. Cover with 3–4 cups of water and bring to a boil. Simmer for 10 minutes, then cool.
- Remove the bay leaves and cloves. Blend the remaining ingredients with 1 cup of the cooking liquid until smooth.
- Strain the mixture using a fine mesh strainer into another stockpot, pressing the solids to extract all the flavor. Add the remaining cooking liquid and 3–4 more cups of water. Simmer for 5 minutes.
3. Cook the Ramen Noodles
- Boil 6–8 cups of water in a separate pot. Add the ramen noodles and cook until al dente (7–10 minutes).
- Drain the noodles and set aside.
4. Assemble the Birria Ramen
- Add a portion of ramen noodles to each bowl. Ladle the hot consomé over the noodles until they are just covered.
- Top with shredded beef, diced onions, and chopped cilantro. Squeeze fresh lime juice over the top for a final zing.
How to Store Birria Ramen with Beef
Store the components separately to maintain the best texture. Keep the consomé in an airtight container in the refrigerator for up to 3 days. The shredded beef can also be stored for 3 days. Reheat them together before serving. For longer storage, freeze the consomé and beef in freezer-safe containers for up to 2 months. Cook fresh ramen noodles before serving.
Birria Ramen with Beef Variations
- Cheesy Birria Ramen: Add shredded cheese on top of the ramen for a creamy twist.
- Vegetarian Version: Swap the beef for jackfruit or mushrooms and use vegetable broth.
- Extra Spicy: Double the dried árbol chiles for a fiery kick.
- Crunchy Toppings: Add crispy tortilla strips or fried onions for texture.
What to Serve With Birria Ramen with Beef
Pair this Birria Ramen with Beef with refreshing sides like a simple cucumber salad, Mexican street corn, or a citrusy margarita. For dessert, try churros with chocolate sauce or a creamy flan to balance the spice.
Top Tips for Perfect Birria Ramen with Beef
- Toast the Chiles: Lightly toast the dried chiles before simmering for a smokier flavor.
- Don’t Skip the Straining: Straining the consomé ensures a smooth, velvety broth.
- Cook the Noodles Separately: This prevents them from soaking up too much broth and becoming mushy.
- Season to Taste: Adjust salt, lime juice, and spice levels to suit your preference.
- Garnish Generously: The fresh toppings add a bright contrast to the rich broth.
Helpful Notes
- If you don’t have a pressure cooker, you can slow cook the beef for 4–6 hours until tender.
- To reduce spice, use fewer árbol chiles or substitute with milder peppers like pasilla.
- Make the consomé ahead of time to let the flavors develop further.
Tips from Well-Known Chefs
- Rick Bayless recommends lightly charring tomatoes for deeper flavor in consomés.
- Thomas Keller suggests straining broths multiple times for the smoothest results.
- Pati Jinich highlights using fresh lime juice to brighten rich dishes like birria.
Frequently Asked Questions (FAQ)
1. Can I use a different cut of beef?
Yes, beef short ribs or brisket are great alternatives to chuck roast.
2. How can I reduce the spice level?
Use fewer árbol chiles or substitute with mild peppers like pasilla or Anaheim.
3. Can I make this dish in advance?
Yes! Make the consomé and beef up to 3 days ahead and reheat when ready to serve.
4. What can I use instead of ramen noodles?
You can use udon noodles, rice noodles, or even spaghetti.
5. Can I freeze the consomé?
Absolutely! It freezes well for up to 2 months. Thaw and reheat before serving.
Birria Ramen with Beef Recipe
Ingredients
For the Beef:
- – 1 beef chuck roast weight will vary
- – 1 whole onion roughly chopped
- – 3 cups water
- – 2 beef bouillon cubes
- – 2 tbsp garlic powder
- – 1 tbsp onion powder
- – 1 tbsp oregano
- – 1 tbsp ground cumin
- – 1 tbsp adobo seasoning or seasoning salt
- – 1 tbsp chili powder
For the Consomé:
- – 7 dried guajillo chiles
- – 4 dried arbol chiles optional for spice
- – 3 Roma tomatoes
- – 3 cloves garlic
- – 2 whole cloves optional but recommended
- – 2 bay leaves
- – ½ tbsp oregano
- – 1 tsp ground cumin
- – ½ tsp ground cinnamon
- – 1 tbsp salt adjust to taste
- – 2 limes juiced
For Garnish:
- – 1 cup diced onions
- – 1 cup chopped cilantro
For the Ramen:
- – 6 packs ramen noodles seasoning packets discarded
Instructions
Preparing the Beef:
- Season the chuck roast liberally with all seasonings, rubbing evenly into the beef.
- Set the pressure cooker to sauté mode and sear the beef for 3 minutes per side.
- Add water, bouillon cubes, and chopped onion to the pot. Set the pressure cooker to “Meat” mode and cook for 1 hour.
- Remove the beef and shred it in a bowl using two forks or your hands. Set aside.
Making the Consomé:
- Cut or tear the guajillo and arbol chiles down the middle to remove seeds and stems.
- Add the chiles, tomatoes, cloves, bay leaves, and all seasonings to a stockpot. Cover with 3-4 cups of water and bring to a rapid boil for 10 minutes. Let cool to room temperature.
- Remove bay leaves and cloves using tongs or a strainer. Add the peppers (and any remaining tomatoes) to a blender with 1 cup of cooking water and blend until smooth.
- Strain the chile mixture into another pot using a fine mesh strainer, pressing with a spoon to extract all flavors. Add the reserved cooking water (and 3-4 cups more water) to the mixture. Strain until the chile pulp is dry and all flavor is extracted.
Preparing the Ramen:
- Bring 6-8 cups of water to a boil. Cook ramen noodles until al dente (7-10 minutes). Drain.
- Add noodles to serving bowls and pour consomé over the noodles to cover.
- Top each bowl with shredded beef, diced onions, cilantro, and a squeeze of lime. Serve warm!
Notes
- Adjust the spice level by reducing or omitting arbol chiles.
- Beef can be added directly to the consomé or served separately to customize each bowl.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Use high-quality ramen noodles for the best texture and flavor.