Are you ready to experience the ultimate viral food sensation that brings together the best of two culinary worlds? A dish that combines the rich, savory, and complex flavors of a classic Mexican Birria de Res with the slurpable, comforting perfection of a Japanese Ramen bowl? This incredible, from-scratch Birria Ramen is the recipe you’ve been dreaming of! We’re talking unbelievably tender, shredded beef and chewy ramen noodles, all swimming in a deeply flavorful, chile-infused consommé that will change your life.
This isn’t just a recipe; it’s your definitive guide to mastering the trendy, restaurant-quality dish that has taken the internet by storm. We’ll show you the simple but crucial secrets to a flawless, from-scratch Birria that is loaded with authentic flavor. This is a show-stopping meal that is perfect for a cozy weekend dinner or for impressing guests with your culinary prowess.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Viral Food Mash-Up
What makes Birria Ramen so spectacularly delicious is its incredible, multi-layered flavor and its perfect combination of textures. This dish is a true fusion masterpiece. The heart and soul of the dish is the Birria—a traditional Mexican stew of tender, slow-braised beef in a rich, complex, and savory broth, or consommé, made from rehydrated dried chiles and aromatic spices. The Birria consommé then becomes the broth for our ramen, which is loaded with classic, chewy ramen noodles and topped with the fall-apart tender shredded Birria beef. The entire bowl is then brought to life with a classic array of fresh, crunchy, and creamy Mexican toppings.
| Metric | Time / Level |
| Total Time | 3-4 hours (for from-scratch Birria) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 4-6 |
The Birria Breakdown: The Essential Ingredients
An authentic, rich Birria is all about building layers of flavor.
For the Easy Birria de Res (Meat & Consommé):
- The Beef: For the most tender, succulent, and fall-apart result, it is essential to use a 3 lb beef chuck roast. This cut has a fantastic amount of fat marbling and connective tissue, which is the key that breaks down during the long, slow braise to create incredibly tender meat and a rich, full-bodied broth.
- The Chiles: The secret to the deep, complex, and authentic flavor is a blend of mild, dried Mexican chiles. You will need 4-5 dried guajillo chiles (which have a sweet, fruity flavor) and 2-3 dried ancho chiles (which have a smoky, raisin-like flavor).
- The Aromatics: A classic, savory foundation of onion, garlic, and Roma tomatoes, along with a warm spice blend of cumin, oregano, and cloves.
For the Ramen Bowls:
- The Noodles: A simple package of plain ramen noodles is the perfect, quick-cooking, and chewy vehicle for the rich broth.
- The Toppings: A classic, fresh, and essential array of toppings that provide a crucial, bright contrast to the rich soup: fresh, diced white onion, crunchy, thinly sliced radishes, sweet corn, creamy, sliced avocado, and fresh cilantro.
Step-by-Step to the Best Birria Ramen
This elegant meal comes together in two main stages: making the Birria, and assembling the bowls.
Part 1: How to Make Easy Birria de Res (Meat & Consommé)
Step 1: Prepare your chiles. Remove the stems and the seeds from your dried chiles. Place them in a heatproof bowl and cover them with boiling water. Let them soak for about 30 minutes, until they are soft and pliable.
Step 2: While the chiles are soaking, cut your beef chuck roast into large chunks and season it generously with salt. In a large Dutch oven, sear the beef on all sides until it has a deep, brown crust. Remove the beef from the pot and set it aside.
Step 3: In a blender, combine your rehydrated chiles, 1 chopped onion, 5 cloves of garlic, 2 Roma tomatoes, 1 teaspoon of cumin, 1 teaspoon of oregano, a pinch of cloves, and 2 cups of beef broth. Blend until the mixture is completely smooth.
Step 4: Return your seared beef to the Dutch oven. Pour the blended chile sauce over the beef. Add another 4-6 cups of beef broth, until the beef is fully submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it braise for at least 3 to 4 hours, until the beef is fall-apart tender.
Step 5: Carefully remove the tender beef from the pot and use two forks to shred it. The remaining, beautiful, deep red broth in the pot is your precious consommé. Season it with salt to your taste.
Part 2: Assemble Your Birria Ramen Bowls
Step 1: Cook your ramen noodles according to the package instructions (without using the seasoning packet). Drain the noodles well. Step 2: Divide your cooked noodles among four large bowls. Step 3: Heat up your Birria meat and your consommé, if necessary. Step 4: Add about 1/2 cup of the shredded Birria meat and 1 to 1 1/2 cups of the hot Birria consommé to each bowl. Step 5 (The Fun Part!): Top each bowl with your desired amount of diced white onion, thinly sliced radishes, corn, shredded Monterrey jack cheese, sliced avocado, and fresh cilantro.
Serve immediately and enjoy!
Authentic Birria Ramen (Viral Recipe!)
A quick and easy fusion recipe for ‘Birria Ramen Bowls’ that combines the rich, savory flavors of Mexican Birria with Japanese ramen noodles. This simple dish is primarily an assembly of pre-made components. Cooked ramen noodles are served in a flavorful broth made from the consommé of braised Birria meat. The bowls are then topped with the shredded Birria beef and a variety of traditional taco garnishes like diced white onion, fresh cilantro, radishes, corn, and shredded cheese.
Ingredients
- For the Ramen Bowls:
- 2 (3-ounce) packages plain ramen noodles
- 2 cups cooked and shredded Birria meat
- 4 cups Birria broth (consommé)
- For the Toppings:
- 1/2 cup diced white onion
- 2-3 medium radishes, thinly sliced
- 1/2 cup corn
- 1 cup shredded Monterrey jack cheese
- 1 medium avocado, sliced
- Fresh cilantro, to taste
Instructions
- Cook the ramen noodles according to the package instructions, but do not use the included seasoning packet.
- Drain the noodles, reserving about 2 cups of the hot noodle water.
- Divide the cooked noodles evenly among 2-4 serving bowls. Add about 1/2 cup of the hot noodle water to each bowl.
- In a saucepan, heat the pre-made Birria meat and broth until hot.
- Ladle about 1 cup of the hot Birria broth and 1/2 cup of the shredded Birria meat into each bowl over the noodles.
- Garnish the bowls with the diced onion, sliced radishes, corn, shredded cheese, sliced avocado, and fresh cilantro.
- Serve immediately and enjoy.
Notes
- This is a very fast fusion meal that is perfect for using up leftover Birria meat and consommé.
- The recipe’s speed and simplicity rely on having the Birria pre-cooked and ready to use.
- The noodle water is added to the bowls to help keep the noodles from sticking together before the broth is added.
Storage and Make-Ahead Tips
Birria is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire Birria de Res (both the meat and the consommé) up to 5 days in advance and store it in the refrigerator.
- Storage: It is best to store any leftovers in separate, airtight containers in the refrigerator.
- Freezing: The Birria meat and the consommé freeze beautifully! Let them cool completely, then portion them into freezer-safe containers or bags. They will keep in the freezer for up to 3 months.
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Frequently Asked Questions (FAQs)
Q1: What is Birria?
Birria is a classic, traditional meat stew from the state of Jalisco in Mexico. It is most traditionally made with goat meat, but is now very popularly made with beef (Birria de Res). It is famous for its rich, complex, and savory broth, or consommé, which gets its deep red color and flavor from a blend of rehydrated dried chiles.
Q2: Can I make the Birria ahead of time?
Yes, absolutely! Birria is a perfect make-ahead dish. You can prepare the meat and the consommé completely and store them in the refrigerator for several days. Then, when you are ready to eat, you can simply reheat them and cook your fresh ramen noodles for a quick, 10-minute assembly.
Q3: Is Birria very spicy?
No, not at all! The dried chiles used in a classic Birria—the guajillo and ancho chiles—are known for their mild, fruity, and smoky flavor, not their heat. They provide a beautiful, deep red color and a complex flavor, but very little spiciness. If you would like a spicier Birria, you can add a few chiles de árbol to your chile blend.
Q4: Can I make this recipe in a slow cooker or an Instant Pot?
Yes! To make it in a slow cooker, simply complete the steps of searing your beef and making your chile sauce. Then, transfer the beef and the sauce to your slow cooker and cook on Low for 8-10 hours or on High for 5-6 hours. For the Instant Pot, use the “Sauté” function to sear your beef. Add the sauce, secure the lid, and pressure cook on High for 45-50 minutes
Q5: What else can I do with leftover Birria?
Leftover Birria is a fantastic ingredient! The most popular way to use it is to make the famous Birria Quesa Tacos. Simply dip a corn tortilla in the consommé, place it on a hot griddle, top it with cheese and the shredded Birria meat, and fold it over. Fry the taco on both sides until it is crispy, and serve it with a side of the hot consommé for dipping.