Birria Ramen Mexican Japanese Fusion

Birria ramen marries the bold, warming flavors of Mexican birria with the soul-soothing comfort of Japanese ramen. A deeply savory beef stew infuses every noodle with richness, and the vibrant garnishes add freshness and crunch. Whenever I make this for friends, they are wowed by the tender meat and craveable broth—it always disappears fast.

The first time I combined birria and ramen, it was on a cold night and the hearty bowl brought my whole family around the table eager for seconds. Now, it is a winter tradition we all look forward to.

Ingredients

• Beef chuck roast: provides rich, tender meat once slow-cooked, making it perfect for stews
• Beef short ribs: offer extra fattiness for a velvety broth and more depth
• Guajillo, ancho, and pasilla chiles: bring layers of mild heat and smoky flavor, look for whole dried chiles that are pliable but not brittle
• White onion: sweetens the broth while giving a soft texture in the final bowl
• Garlic: deepens the savory notes and boosts the aroma, use fresh cloves for best results
• Tomatoes: round out the broth with acidity and sweetness, vine-ripened ones are ideal
• Apple cider vinegar: cuts the richness and intensifies the stew
• Oregano and cumin: give the dish an earthy base, dried Mexican oregano is especially fragrant
• Ground cinnamon: lends a subtle warmth that complements the beef
• Bay leaves: infuse an herbal undertone throughout the braise
• Beef stock: builds a robust background, choose low-sodium if possible
• Ramen noodles: soak up all the broth’s flavor and provide chew, skip instant and select fresh or high-quality dried noodles
• Fish sauce and soy sauce: add umami depth, check labels for gluten sensitivities
• Garnishes: like fresh cilantro, white onion, scallion, jalapeño, and lime keep bowls lively and balanced
• Soft-boiled eggs: will give extra richness and creamy texture if you choose to include them

Instructions

Prepare the Dried Chiles:

Toast dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for around two minutes, turning often until they become fragrant but not burnt. Transfer chiles to a bowl and cover with very hot water. Allow them to soak for fifteen minutes until fully soft and pliable.

Make the Flavorful Marinade:

Drain the softened chiles and transfer them to a blender. Add quartered onion, peeled garlic, tomatoes, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, black pepper, and salt. Blend on high until you have a smooth thick purée, scraping down as needed to ensure a completely smooth sauce.

Brown the Beef:

Set a large Dutch oven or heavy pot on medium-high heat and add the vegetable oil. Once shimmering, add beef chuck and short ribs in batches if necessary to avoid crowding. Brown all sides of the meat, around four minutes per side, to build deep caramelization that forms the backbone of the broth.

Start the Braise:

Pour the entire chile marinade over the browned beef. Tuck in bay leaves and pour over beef stock until meat is just covered. Bring mixture to a boil then reduce heat to low. Cover and simmer gently for two to two and a half hours, occasionally checking that the beef stays immersed.

Shred and Skim:

Remove the beef pieces with tongs and set aside to cool slightly. Use two forks to shred all the meat, discarding bones and any large pieces of fat. Skim as much clear fat as you prefer from the surface of the broth, saving a spoonful if you want to drizzle over the bowls for extra richness.

Season the Broth:

Return the shredded beef to the pot. Add soy sauce and fish sauce if using, and let the broth simmer for five more minutes so the flavors meld and intensify. Taste and adjust the seasoning, adding more salt or spices if needed.

Cook the Ramen Noodles:

Bring a large pot of water to a boil. Add ramen noodles and cook to just tender according to package instructions, stirring gently to separate. Drain noodles and keep warm to preserve their springy texture.

Build the Bowls:

Divide the hot noodles among four large bowls. Top each with plenty of the shredded birria beef and generous ladles of the spicy aromatic broth. Pile on garnishes such as chopped onion, cilantro, scallion, and sliced jalapeño. Squeeze in lime to taste and nestle in a soft-boiled egg if using. Finish with a drizzle of chili oil or favorite hot sauce for extra kick.

Save

My favorite part of this dish is the combination of softened chile marinade and tender beef. The scent of toasted chiles always takes me back to my grandma’s kitchen, where we eagerly dipped tortillas into the simmering pot as kids.

Storage Tips

Cool leftovers completely before storing. Refrigerate in airtight containers for up to four days. Reheat gently in a saucepan, adding a splash of water or broth if needed to thin. The flavors get even better after a day’s rest, making this a fantastic make-ahead meal. Birria ramen also freezes well—store broth and beef in freezer-safe portions for up to three months, but keep noodles separate to avoid sogginess. Thaw overnight in the fridge and rewarm over low heat.

Ingredient Substitutions

There is flexibility in this dish to accommodate what you have on hand. Lamb or goat can replace beef for a traditional flavor, while chicken thighs create a lighter version. Vegetable stock may be used for a mostly vegetarian take, though you will lose some richness. For extra umami, add a touch of miso paste if skipping fish sauce. If fresh ramen is unavailable, high-quality dried ramen or even udon noodles make good stand-ins.

Serving Suggestions

A bowl of birria ramen is satisfying on its own, but you can add side dishes for a feast. Offer warm corn tortillas or crispy quesadillas for dipping, and set out extra chili oil, sliced radish, or avocado. For drinks, a cold Mexican lager or Japanese beer pairs beautifully, or go for sparkling lime water to balance the heat.

Save

When I first tried adding soy and fish sauce to the broth, I was hesitant, but it turned out to be the secret to restaurant-worthy depth and complexity. This bowl always brings everyone together, no matter the season or occasion.

Recipe FAQs

→ How do you achieve tender beef in birria ramen?

Simmer beef chuck and short ribs low and slow in aromatic broth for over two hours until it easily shreds.

→ What creates the spicy flavor in the broth?

Guajillo, ancho, and pasilla chiles blend with cumin, cinnamon, and other spices for rich, warming heat.

→ How do you balance the fusion of Mexican and Japanese elements?

Mexican-style braised beef and spicy broth pair with chewy ramen, soy sauce, and Japanese-style garnishes.

→ Can the dish be made milder?

Use fewer chiles or remove seeds, and adjust chili oil or hot sauce to your preference when serving.

→ What noodles work best for this dish?

Fresh or dried ramen noodles are ideal for their texture, but any wheat noodles can be substituted if needed.

→ Are there options for beef alternatives?

Lamb or goat can replace beef for a classic birria flavor, or chicken for a lighter version.