This Birria Ramen is rich, comforting, and absolutely soul-satisfying.

Tender shredded beef simmers in a bold, smoky chile broth, then gets crisped up and served over ramen noodles.

It’s topped with fresh herbs, creamy queso fresco, and bright lime—bringing the perfect fusion of Mexican birria and comforting Japanese-style noodles to your bowl.

Why You’ll Love This Recipe

Deep, complex flavor from a trio of dried chiles

Tender, juicy beef that melts in your mouth

Crispy shredded meat adds incredible texture

Perfect balance of spicy, smoky, tangy, and fresh

Fun ramen twist on a traditional Mexican favorite

What You’ll Need (Ingredient Highlights)

Beef chuck roast – The perfect cut for long, slow braising.

Dried guajillo, ancho & pasilla chiles – These chiles bring rich, earthy depth and mild spice.

Aromatics – Onion, garlic, cumin, cinnamon stick, and cloves create the signature birria base.

Soy sauce & apple cider vinegar – For savory umami and a bright tang.

Ramen noodles – Adds a fun, slurpable twist to the traditional dish.

Fresh garnishes – Cilantro, lime, jalapeños, radishes, onion, and queso fresco balance the richness.

Pro Tips Before You Start

Toast the dried chiles briefly in a dry pan to intensify their flavor before simmering.

Strain the broth for a smoother consistency if preferred.

Cook beef low and slow until it shreds easily—don’t rush it.

Crisping the beef adds amazing texture—don’t skip this step.

Serve immediately after assembling so the ramen stays springy.

How to Make Birria Ramen

Step 1: Simmer the Birria Broth

In a large pot, combine beef chunks, beef broth, guajillo, ancho, and pasilla chiles, onion, garlic cloves, cinnamon stick, cloves, cumin, oregano, soy sauce, and apple cider vinegar.

Bring to a boil, then reduce to a gentle simmer.

Cover and cook for 2–3 hours until the beef is fork-tender.

Step 2: Shred the Beef

Once the beef is tender, remove it from the pot and place it in a large bowl.

Shred using two forks until fully pulled. Set aside.

Step 3: Cook the Ramen Noodles

In a separate pot, cook the ramen noodles according to package instructions.

Drain and set aside.

Step 4: Crisp the Shredded Beef

Heat vegetable oil in a skillet over medium heat.

Add the shredded beef and sauté for 3–4 minutes until the edges become golden and slightly crispy.

Step 5: Assemble the Bowls

Divide the cooked ramen noodles into serving bowls.

Ladle hot birria broth over the noodles, then top with crispy shredded beef.

Step 6: Garnish and Serve

Top each bowl with chopped cilantro, diced onion, sliced jalapeños, radishes, crumbled queso fresco, and lime wedges.

Drizzle with fresh lime juice and serve hot.

What to Serve It With

Warm corn tortillas or tortilla chips on the side

Mexican street corn or esquites

Avocado slices or a dollop of sour cream for extra creaminess

Micheladas or lime agua fresca to cool off the heat

Extra hot sauce or salsa macha for spice lovers

Variations / Substitutions

No ramen? Try it with udon, soba, or even rice noodles.

Use short ribs or oxtail instead of chuck roast for extra richness.

Make it vegetarian with jackfruit or mushrooms and veggie broth.

Swap queso fresco with shredded Monterey Jack or cotija.

Want more heat? Add chipotle peppers or extra jalapeños to the broth.

Storage & Leftovers

Refrigerate leftover birria and broth separately in airtight containers for up to 4 days.

Freeze the broth and beef together for up to 2 months. Reheat slowly on the stove.

Ramen noodles are best fresh—cook only what you’ll use and store dry if possible.

Reheat beef in a skillet to maintain crispiness, or in the microwave with a splash of broth.

FAQs

What are the best chiles to use for birria?
Guajillo, ancho, and pasilla chiles are traditional and bring depth without too much heat.

Can I make this in a slow cooker?
Yes—add everything to the slow cooker and cook on low for 8 hours or until the beef is fork-tender.

Do I have to crisp the beef before serving?
It’s optional, but highly recommended for texture and flavor.

Is this dish very spicy?
It’s mildly spicy. Adjust the chile amount or use fewer jalapeños for a milder broth.

Can I make this ahead of time?
Yes! The broth tastes even better the next day after the flavors develop.

Can I use store-bought birria base?
You can, but making it from scratch with dried chiles gives the best flavor.

What ramen noodles should I use?
Any basic instant ramen noodles will work—just discard the seasoning packets.

Final Thoughts

This Birria Ramen is everything you crave in a comfort meal—rich broth, tender beef, and slurp-worthy noodles, all topped with crisp veggies and fresh garnishes.

It brings together bold Mexican spices with ramen goodness in a bowl that’s unforgettable, hearty, and guaranteed to impress!