Birria Ramen Recipe

A flavorful bowl of Birria Ramen loaded with a scrumptious stew made with beef, spices and chili peppers to create the most delicious consomé to serve with Japanese noodles, chopped onions and cilantro, lime juice, and Mexican chili oil.

Birria ramen noodles in a bowl.

What is Birria Ramen?

The Birria Ramen recipe, also know as birriamen, is fusion dish made with the traditional Mexican birria recipe and Japanese ramen noodles. As you guessed by now, the name is a combination of both words.

The ramen birria consomé is served in a deep bowl or in disposable cups with freshly cooked noodles, juicy shredded beef and topped with fresh cilantro, onions, a squeeze of lime, and spicy sauce.

closeup on birria ramen noodles.

How To Make The Ramen Birria Eggs

This is totally optional and I usually make those eggs only when I make the birria stew ahead, as the eggs need to marinate for a couple of hours before serving. So, here’s how I make them:

  • Use cold eggs from the fridge.
  • Place a pot with enough water to cover the eggs you intend to make.
  • Bring the water to a full boil and carefully add the eggs to the pot one by one.
  • Boil for 7 minutes (or 8-9 for custard-like eggs).
  • Remove the eggs from the hot water and immediately, place them into a bowl with water and ice for 15 minutes.
  • Peel the eggs and then place them in a bowl.
  • Making sure the birria consomé is at room temperature and NOT HOT, use it to cover the eggs and allow to marinate for a couple of hours (at least 4) before serving in your birria ramen bowl.

How To Make Birria

Make the adobo sauce for birria ramen:

  • Remove the stems on chilies, then cut them in half lengthwise (use scissors) and discard the seeds.
  • Place them on a bowl and cover them with hot water. Allow to soak for 15 minutes.
  • Roast tomatoes and onions until soft and some charred spots appears. Set aside.
  • Place soaked chilies and all spices (garlic, peppercorns, oregano, marjoram, bay leaves, cumin seeds, ginger, cinnamon, and whole cloves) on a blender. Add tomatoes, onions, 2 cups of water and vinegar. Blend on high for 2-3 minutes or until you’ll achieve a smooth sauce.
Birria adobo sauce in a blender.

How To Cook It (3 methods)

With an Insta/Pressure pot:

  1. Place the meat into your insta/pressure pot. Pour over the sauce you just made and coat very well the meat so it will infuse will the adobo flavor.
  2. Add enough water to cover the meat for about 3-inch (8 cm). Add salt and set your instant pot to high pressure and cook for 50 minutes.
A collage of two photos of making birria in an instant pot.

Natural release the steam while you finish preparing the other ingredients for your ramen birria noodles.

With a Slow Cooker:

Place the meat in the pot, pour the adobo sauce and mix well. Pour water enough to cover the meat by 2-3 inch (7 cm) and add salt. Cook at low for 8 hours or at high for 6 hours.

In the oven:

  1. Place the meat into a large baking dish, it must be big enough to contain all meat plus lots of water.
  2. Pour over the chili sauce and coat all sides perfectly. Add water enough to cover the meat about 3 inches (7,5cm). Sprinkle with one teaspoon of salt.
  3. Cover with foil and bake in preheated oven at 350°F (175°C) between 3 and 4 hours or until the meat is very tender.
Cooked birria in a baking dish.

Carefully remove the meat from the pot and place it on a large cutting board. Using a knife, chop it well. The meat will be so tender that it will be very easy to do this step in less than a minute.

Chopping the meat in a cutting board.

Prepare your Ramen Birria Noodles

  • Cook the ramen noodles accordingly to the package instructions. Strain and divide them into bowls.
  • Ladle the hot birria consomé and add some chopped birria meat.
  • Top each bowl with chopped onions and cilantro. And, if you want, with a ramen egg cut in half (see instructions above).
  • Serve birria ramen with a squeeze of lime, chopped chilies, and Mexican chili oil.
Birria ramen served with boiled eggs, cilantro, onion, chili oil and wedges of lime.

How To Store

For storing, place the ingredients separately, birria consommé and meat in a container; noodles, and toppings in different containers. Birria can be stored up to 4 days in the fridge and up to 3 months in the freeze. Noodles and toppings don’t last that long in neither places so make sure to consume them within 2-3 days.

How To Reheat

Birria ramen consommé can be reheat in a stock pot in the stovetop for 4-5 minutes over medium heat, or in the microwave in 1-2 minutes intervals.

Watch How To Make It

Drinks to pair with this recipe

Enjoy this delicious birria ramen with the following Mexican traditional drinks:

Birria ramen recipe.

Birria Ramen

A flavorful bowl of Birria Ramen noodles loaded with a scrumptious stew made with beef, spices and chili peppers.
PREP 25 minutes
COOK 40 minutes
TOTAL 1 hour 5 minutes
5 from 2 votes
Print Pin Rate
Servings: 6
Author: Maricruz

Ingredients 

For Birria Ramen & Toppings

  • 6 portions ramen noodles
  • 6 ramen eggs (read notes)
  • 1 medium white onion (chopped)
  • 1 bunch of cilantro (chopped)
  • fresh green chilies (chopped)
  • lime wedges
  • Mexican chili oil

For Birria stew

  • 2 lbs beef meat (lean and fat cuts)
  • 2 large tomatoes
  • 1 small white onion
  • 1 ancho peppers (stem and seeds removed)
  • 5 guajillo peppers (stem and seeds removed)
  • 1 pasilla pepper (stem and seeds removed)
  • 2 garlic cloves (peeled)
  • ½ tsp black peppercorns
  • 1 Tbsp dried oregano
  • ½ tsp dried marjoram
  • 2 bay leaves
  • ½ tsp cumin seeds
  • ½ tsp ground ginger
  • ½ cinnamon stick
  • 2 whole cloves
  • ½ cup vinegar
  • salt

Instructions

make the birria stew

  • Clean chilies discarding the stems and seeds.
  • Place them on a bowl and cover with hot water. Allow to soak for 15 minutes.
  • Roast tomatoes and onion until slightly charred.
  • Place chilies and all spices on a blender. Add tomatoes, onion, 2 cups of water and vinegar.
  • Blend on high for 2-3 minutes or until you’ll have a smooth sauce.
  • Place the meat into your insta/pressure pot (read notes). Pour over the chili sauce and coat very well the meat.
  • Add enough water to cover the meat for about 3-inch (8 cm) and add salt.
  • Set your instant pot to high pressure and cook for 40 minutes.
  • Natural release the steam while preparing your toppings and chili oil.

Prepare your Ramen Birria Noodles

  • Cook the ramen noodles accordingly to the package instructions. Divide them into bowls.
  • Carefully remove the birria meat from the pot, place it on a large cutting board and chop it.
  • Add some chopped meat on the bowls then ladle the hot birria consomé.
  • Top each bowl with a ramen egg, chopped onions and cilantro.
  • Serve with a squeeze of lime and Mexican chili oil.

NOTES

Ramen eggs are optional and I only add them if I make birria ahead, as they need to marinate in the broth for about 4 hours. You can see the full method for making them in the post, or you can simple make hard boiled eggs and add them to the noodles. 
Nutrition
Calories: 357kcal | Carbohydrates: 14g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 280mg | Sodium: 182mg | Potassium: 976mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3531IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 5mg
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Recipe Rating




2 Comments

  1. 5 stars
    This recipe looks amazing! I’d like some birria ramen for dinner tonight, I don’t have an instant pot but i have a pressure cooker, I’ll try with that! I’ll use a can of store-bought adobo sauce, hope it comes as delicious as it looks!

  2. 5 stars
    We had this yesterday, it was so good! I ended up adding some oyster mushrooms and corn to mine since I had some leftovers in the fridge. Definitely one to redo, it was easy, nutritious and spicy, a triple win in my book.