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A close-up of a bowl of Birria Ramen, featuring tender shredded beef, ramen noodles, and a rich red broth, topped with onions and cilantro.

Birria Ramen Bowl

This Birria Ramen recipe combines tender shredded beef, rich chile broth, ramen noodles, and fresh toppings for the ultimate comfort food fusion bowl perfect for dinner nights.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Fusion, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast cut into large chunks
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 1 chipotle pepper in adobo sauce
  • 1 small white onion chopped
  • 6 garlic cloves
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 bay leaves
For the Ramen
  • 2 packs ramen noodles seasoning packets discarded
For Serving
  • 2 cups shredded mozzarella cheese
  • 1 cup chopped cilantro
  • 1 cup diced white onion
  • 2 limes cut into wedges

Equipment

  • Dutch oven
  • Saucepan
  • blender

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt, black pepper, garlic powder, and onion powder.
  2. Sear the beef chunks for 3 to 4 minutes per side until deeply browned. Transfer to a plate.
  3. Add the dried guajillo chiles and ancho chiles to a saucepan with water. Simmer for 10 minutes until softened.
  4. Transfer the softened chiles to a blender along with the chipotle pepper, chopped onion, garlic cloves, tomato paste, oregano, cumin, smoked paprika, and 1 cup beef broth. Blend until completely smooth.
  5. Pour the chile sauce into the Dutch oven and cook for 2 minutes while stirring.
  6. Return the beef to the pot. Add the remaining beef broth, water, and bay leaves. Bring to a gentle boil.
  7. Cover and simmer on low heat for 3 hours until the beef becomes fall-apart tender.
  8. Remove the beef from the pot and shred with two forks. Discard the bay leaves.
  9. Return the shredded beef to the broth and simmer for another 10 minutes.
  10. Cook the ramen noodles separately according to package instructions. Drain well.
  11. Divide the noodles into serving bowls. Ladle the hot birria broth and shredded beef over the noodles.
  12. Top each bowl with mozzarella cheese, chopped cilantro, diced onion, and fresh lime wedges. Serve immediately while hot.

Notes

For extra rich flavor, refrigerate the broth overnight and skim excess fat before reheating. The beef also makes incredible leftovers for tacos, rice bowls, or quesadillas.