Birria Ramen Fusion Beef (View Print Version)

Tender spiced beef simmered in rich broth with ramen noodles and fresh vibrant toppings for bold flavors.

# What You'll Need:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, seasoning packets discarded if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Method:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes to soften.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until smooth.
03 - Season beef chunks with salt and pepper. Heat a splash of oil in a large Dutch oven over medium-high heat and brown beef evenly on all sides in batches as needed.
04 - Add blended chili mixture and beef broth to the pot with browned beef. Add bay leaves, stir, bring to a simmer, cover, and cook on low for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef from pot and shred with forks. Discard bay leaves and skim excess fat from the broth.
06 - In a separate pot, combine the strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a gentle simmer.
07 - Cook ramen noodles according to package instructions, drain, and divide evenly into four large bowls.
08 - Ladle hot birria-ramen broth over noodles, top each bowl with shredded beef.
09 - Garnish each serving with halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil as preferred.
10 - Serve at once, inviting diners to customize with available toppings.

# Expert Advice:

01 -
  • The broth tastes like hours of work but rewards you with layers of flavor that deepen with each spoonful.
  • It's naturally forgiving—you can prep the birria in advance and assemble bowls whenever hunger strikes.
  • Everyone at the table gets to build their own version, which somehow makes even simple toppings feel like a celebration.
02 -
  • Don't skip toasting the dried chilies dry-heat just before soaking—it's the difference between a good broth and one that tastes like magic distilled into a bowl.
  • If your broth tastes flat despite all those spices, a splash more apple cider vinegar will wake everything up immediately.
  • The shredded beef can be made a day ahead and even tastes better after the flavors have settled overnight, which is a small miracle when you're hungry.
03 -
  • Make the birria broth a day or two ahead—the flavors actually deepen overnight, and you'll have one less thing to worry about when you're ready to serve.
  • If you find your broth too rich, a small splash of rice vinegar or lime juice will cut through the fat and make everything feel lighter and brighter.
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