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.
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.
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:
How To Cook It (3 methods)
With an Insta/Pressure pot:
- 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.
- 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.
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:
- Place the meat into a large baking dish, it must be big enough to contain all meat plus lots of water.
- 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.
- 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.
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.
Prepare your Ramen Birria Noodles
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:
- Tepache – Pinneaple fermented drink.
- Tamarind drink – Tangy and sweet agua fresca de tamarindo.
- Agua de pepino – A cucumber refreshing soft drink.
- Tamarind margarita – The classic Mexican drink with a tangy twist.
- Strawberry agua fresca – Made with fresh or frozen strawberries and chia seeds.
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
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.
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