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Birria Ramen with Shredded Beef

Quick & Simple Meals
Tender, slow-braised beef chuck in a fragrant, chile-spiced broth, ladled over springy ramen noodles and crowned with crispy shredded beef and fresh Mexican-style garnishes for a fusion twist on birria and ramen.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 700 kcal

Ingredients
  

  • 2 lbs beef chuck roast cut into chunks
  • 4 cups beef broth
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 dried pasilla chile
  • 1 onion quartered
  • 4 cloves garlic
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • 4 cups ramen noodles
  • 2 tbsp vegetable oil
  • ¼ cup chopped cilantro
  • 1 lime cut into wedges
  • ½ cup finely diced onion
  • ½ cup thinly sliced radishes
  • ½ cup sliced jalapeño
  • ¼ cup crumbled queso fresco
  • 2 tbsp lime juice

Instructions
 

  • Add beef, broth, chiles, onion, garlic, cinnamon stick, cloves, cumin, oregano, vinegar, and soy sauce to a large pot.
  • Bring to a boil, then simmer for 2–3 hours until beef is tender.
  • Remove beef and shred with two forks.
  • Cook ramen noodles separately according to package. Drain and set aside.
  • Heat oil in a pan and sauté shredded beef until crispy.
  • See full steps with tips & photos → https://mischacrossing.com/birria-ramen-with-shredded-beef/

Notes

  • Vegetarian Option: Swap beef for jackfruit or soy “beef” strips and use vegetable broth.
  • Intensify Flavor: Blend rehydrated chiles with a splash of broth before adding to the pot for a smoother, richer sauce.
  • Make-Ahead: Prepare broth and shredded beef a day ahead; refrigerate separately and reheat before assembly.