A fusion dish combining the richness of Mexican birria beef and consomé with the delicate flavor of Japanese noodles. Make the easy birria recipe or use your leftovers!
Lightly toast the chilies on a comal or griddle. Place them in a bowl and cover them with hot water. Soak for 15 minutes.
Roast tomatoes and onions until soft and some charred spots appear.
Place soaked chilies and all spices for the sauce in a blender. Add tomatoes, onions, 2 cups of water, and vinegar. Blend until you have a smooth sauce.
Place the meat into your Instant Pot (read notes below). Pour over the chili sauce and enough water to cover the meat for about 3 inches.
Add salt, set your instant pot to high pressure, and cook for 45 minutes, then natural release the steam for 15 minutes.
Remove the meat from the pot and chop it with a knife or shred it using two forks.
Cook the ramen noodles according to the package instructions. Strain and divide them into bowls.
Add some shredded birria meat and ladle with plenty of broth.
Garnish with chopped onions and cilantro. And, if you want, with a ramen egg cut in half.
Serve with a squeeze of lime, chopped chilies, and Mexican chili oil.
Notes
You can also use your stovetop to cook the birria, it will only take longer than with the Instant Pot. Or you can also cook it in the oven, check out my birria de res recipe for instructions.
If you want to make ramen eggs to top your bowl, make sure to prepare them ahead as those need to marinate before serving, I usually marinate them also in the birria broth for extra flavor.