Table of Contents
Introduction
Alright babe, if you’ve been anywhere near foodie TikTok or IG lately, you’ve probably seen the fiery, steamy, totally crave-worthy explosion that is Birria Ramen. This iconic mashup brings together the rich, slow-cooked flavors of traditional Mexican birria with the cozy, slurpable vibes of instant ramen — and the result? Straight-up flavor magic. Think spicy, meaty broth swirling around springy noodles, all topped with juicy birria beef, onions, cilantro, and that chef’s kiss ramen egg if you’re feeling fancy.
The birria trend has taken over for a reason — it’s flavorful, it’s comforting, and it’s rooted in deep Mexican culinary tradition. Normally, birria is served with tacos or tortillas, but ramen? Oh girl, this twist is a whole other level. It’s the perfect food baby of East-meets-West street food culture and is now a full-blown viral moment. It’s like your abuelita and a ramen chef collabed to drop the hottest remix of the year. 🔥
The first time I tried Birria Ramen, I literally couldn’t stop eating it. I made a huge pot of birria for tacos but had leftover broth and got creative — and the second those ramen noodles hit the pot? GAME. CHANGER. It’s now my go-to comfort bowl, and you’ll see why in one steamy spoonful.
Why You’ll Love This Recipe
- Deep, rich flavors with a spicy kick
- Fun twist on two comfort classics
- Makes amazing leftovers (hello, meal prep!)
- You can make it in bulk for gatherings
- Ramen noodles cook FAST — perfect weeknight dinner
Budget Information
Here’s the rough breakdown for the birria and ramen combo (serves 4–6):
- Beef chuck roast (2.5 lbs): $12.00
- Dried guajillo + ancho chilies: $3.00
- Onion + garlic: $1.00
- Bay leaves, cloves, cumin, oregano, cinnamon: $1.00
- Beef broth (4 cups): $2.00
- Ramen noodles (4–6 packs): $2.40
- Garnishes (onion, cilantro, lime): $2.00
Total cost: ~$21.40 for 4–6 big servings
That’s ~$4–5 per bowl and totally meal-prep worthy!
Why This Recipe Works
Birria Ramen works because you’re taking a deeply seasoned, slowly braised stew and turning it into a spicy ramen broth — it’s pure umami overload. The birria meat is melt-in-your-mouth tender, and the chiles, garlic, and spices create this rich, smoky heat. Pair that with bouncy noodles and fresh toppings and you’ve got layers of flavor and texture. Plus, you can customize spice levels and noodle types easily.
Ingredients + Optional Substitutions
- 2.5 lbs beef chuck roast (or short ribs)
- 5 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (optional but recommended)
- 1 large white onion (halved)
- 6 garlic cloves
- 2 bay leaves
- 4 whole cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 small cinnamon stick
- 4 cups beef broth
- 2 cups water
- Salt and pepper, to taste
- 4–6 packs of instant ramen (discard seasoning)
- 1/2 chopped white onion (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (optional)
- Optional: soft-boiled ramen egg, chili oil, or shredded cheese
Equipment
- Dutch oven or heavy pot (for birria)
- Blender (for chile sauce)
- Mesh strainer (optional)
- Tongs
- Saucepan (for ramen)
- Cutting board & knife
- Measuring cups/spoons
Step-by-Step Recipe Instructions (Serves 4–6)
1. Toast and soak the chiles.
In a dry pan over medium heat, lightly toast the dried guajillo and ancho chiles for 1–2 minutes until fragrant. Don’t burn them! Transfer to a bowl and cover with hot water. Let soak for 15 minutes to soften.
2. Sear the beef.
In a large Dutch oven or heavy pot, heat 1–2 tbsp oil. Pat beef dry and season with salt and pepper. Sear all sides until browned (about 4–5 minutes per side). Remove and set aside.
3. Make the chile sauce.
In a blender, add soaked chiles, garlic, half of the onion, cumin, oregano, cloves, and cinnamon. Add about 1 cup of the soaking water or beef broth. Blend until very smooth. Strain for a silkier sauce.
4. Braise the beef.
Return beef to the pot. Pour in the blended chile sauce and remaining broth + water. Add bay leaves and bring to a simmer. Cover and cook on low for 3–3.5 hours, until meat is tender and shreds easily. Remove meat and shred with forks.
5. Cook your ramen.
When you’re ready to eat, boil water in a separate pot and cook your ramen noodles according to package (usually 3 minutes). Drain and set aside.
6. Assemble the bowls!
Place cooked noodles in each bowl. Ladle hot birria broth over the top. Add shredded beef. Garnish with chopped onions, cilantro, lime juice, and anything else you love (egg, cheese, chili oil). Slurp and vibe!
Prep Time: 30 minutes
Cooking Time: 3.5 hours
Total Time: ~4 hours
Nutritional Facts (Per Serving)
- Calories: 620
- Protein: 38g
- Carbohydrates: 40g
- Fat: 34g
- Fiber: 5g
- Sugar: 3g
- Sodium: 820mg
Dietary Tags: Dairy-free, high-protein, not gluten-free (unless GF ramen is used)
Storage and Reheating Tips
- Fridge: Store broth and beef together up to 5 days
- Freezer: Birria freezes beautifully for up to 3 months
- Reheat: Simmer broth on stove; warm meat in broth. Boil fresh ramen each time for best texture.
- Microwave: Not ideal for broth but works in a pinch
- Pro Tip: Store noodles and broth separately so they don’t get mushy
Serving Suggestions
- Serve with lime wedges, extra onion + cilantro
- Add soft-boiled egg or shredded cheese for richness
- Side of tortilla chips or birria tacos = chef’s kiss
- Perfect with agua fresca, Jarritos, or sparkling lemonade
- Spice it up with chili crisp or sriracha
Reader Tips or Helpful Notes
- Use short ribs for extra flavor and richness
- Don’t skip the chile soaking – it makes a huge difference
- Strain your sauce if you want it super smooth
- Make ahead – birria tastes even better next day
- Save the fat – skim and use it to fry birria tacos!
- Use GF ramen for gluten-sensitive friends
- Add miso paste to broth for extra umami
- Double the recipe and freeze half
- Toss noodles in sesame oil before serving for extra flavor
- Top with jalapeños or pickled onions for crunch
Recipe FAQs
Can I use chicken instead of beef?
Yes! Chicken thighs or drumsticks work great. Reduce cook time to ~1.5 hours.
Can I make it less spicy?
Yes — use fewer chiles and remove all seeds.
Do I need to strain the chile sauce?
Optional but makes for a smoother, more restaurant-style broth.
What ramen noodles should I use?
Any instant ramen will do — discard the seasoning and use the noodles.
Can I use a slow cooker?
Absolutely! Cook on low for 8–9 hours or high for 5–6.
Conclusion
This Birria Ramen is the cozy, bold, spicy hug you didn’t know your dinner routine needed. Whether you’re a long-time birria lover or just discovering the trend, this ramen fusion is such a fun (and flavorful) way to switch things up. It’s rich, savory, a little spicy, and totally soul-warming. One bowl and you’ll be OBSESSED.
If you make this, tag @TheTrendyMenu so I can see your steaming, spicy bowls of joy! Leave a comment below, rate the recipe, or tell me your own ramen remix ideas. Until next time — stay cozy, stay curious, and keep slurping. 🍜💋
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