Birria Ramen

2 mins read

This Birria Ramen Recipe mash up is loaded with flavor. Juicy, tender meat is slowly simmered in a rich, lightly spiced broth made of chiles and aromatics. Thanks to using bone in meat we have a nice thick bone broth loaded with flavorings. Serve this birria with ramen noodles and the birria consommé for a fun fusion meal!


All about this Birria Ramen Recipe..

  • A great recipe option for leftover Birria de Res, which you can learn all about in the link. Or you can make a pot of birria just for this dish.
  • This is a super popular street food experience! Have fun with it and dress it up or down however you want.
  • Adjust the heat to your preference. The chiles used in the broth are mild and don’t give much heat. If you want more heat read below for some other chiles you can use instead.

Ingredients Needed:


Some notes on the ingredients:

  • Short Ribs (Bone-in)– This can be substituted for any cut of meat, or simply beef bone. We need the bone for the broth. This is what is going to give us that nice thick texture to the broth/consomme. 
  • Guajillo Peppers: (2500-5000 SHU) Adjust the chile used if needed, these are very mild and give color and flavoring to the broth. If you want heat you can add in a Chile de Arbol if desired. My preference is to start with the guajillo peppers and then add in chili powder as needed for flavor and coloring as the soup cooks. 
  • Carrots: Adding the carrots give a bit of sweetness and color to the broth and just adds to the flavoring.
  • Ramen Noodles: all we need is the noodles, if your ramen noodles come with a seasoning packet be sure to toss it.

How to make (step-by-step)

  • Step 1: Simmer ingredients, prepare the birria ingredients and everything goes in one large pot to simmer for a couple hours. This creates a flavorful and rich broth
  • Step 2: Blend Chile peppers, after the peppers have simmered in the broth for about 30 minutes they will be soft enough to blend. If you don’t have a high powered blender be sure to strain the pepper mixture to get any bits of skin out before adding back to the broth.
  • Step 3: Chop the meat, remove the meat from the broth and chop into small pieces, this will make enjoying your noodles easier.
  • Step 4: Prepare the noodles, cook the noodles in a separate pot, spoon the noodle into a bowl then top with the birria consommé and meat. Top with some fresh cabbage, radishes, cilantro and onion. A quick squeeze of lime will help cut through the richness of the broth.

Expert Tips:

  • Grab a large pot! This recipe will easily fill a 7 quart pot.
  • Strain the blended peppers for nice smooth broth. If you don’t have a super high powered blender, and sometimes even if you do, straining the peppers through a fine mesh strainer ensures a nice smooth broth.
  • Make sure you are using meat with bone to give that rich bone broth that makes the birria consommé so bold.


What is the best ramen noodle to use?

If you are able to find fresh noodles at your market that will be your best bet! If you can’t, since we’re not using the seasoning packet, it doesn’t really make much difference which noodles you use.

What about the Tapatio noodles?

You can absolutely make this dish using the Tapatio noodles, the spice packet that comes with those noodles has a nice kick, if you want to make your birria noodles extra spicy you can add some of the spice packet in, but start with a small amount and add according to taste.

Can I cook the noodles in the broth?

Your broth will need to be boiling hot to cook the noodles by pouring broth over the noodles in a bowl. That is why this recipe recommends cooking the noodles separately first.


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Photography by the talented