Birria Ramen Mexican Japanese Fusion (Printable version)
Spicy birria broth, tender beef, and ramen noodles make a comforting, flavor-packed fusion bowl.
# Ingredient List:
→ Beef & Marinade
01 - 2 pounds beef chuck roast, cut into large pieces
02 - 1 pound beef short ribs
03 - 2 tablespoons vegetable oil
04 - 2 dried guajillo chiles, stemmed and seeded
05 - 2 dried ancho chiles, stemmed and seeded
06 - 1 dried pasilla chile, stemmed and seeded
07 - 1 medium white onion, quartered
08 - 4 garlic cloves
09 - 2 medium tomatoes, quartered
10 - 1/4 cup apple cider vinegar
11 - 1 teaspoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground cinnamon
14 - 2 bay leaves
15 - 1/2 teaspoon ground black pepper
16 - 1 teaspoon salt
→ Ramen & Broth
17 - 6 cups beef stock
18 - 4 packs fresh or dried ramen noodles
19 - 1 tablespoon soy sauce
20 - 1 tablespoon fish sauce (optional)
21 - 2 scallions, thinly sliced
22 - 1/2 cup fresh cilantro, chopped
23 - 1 lime, cut into wedges
→ Garnishes
24 - 1/2 cup white onion, finely diced
25 - 1/2 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced (optional)
27 - 4 soft-boiled eggs (optional)
28 - Chili oil or hot sauce, to taste
# How to Make It:
01 - In a dry skillet over medium heat, toast guajillo, ancho, and pasilla chiles until fragrant, about 1 to 2 minutes. Transfer the chiles to a bowl and cover with hot water. Let them soak for 15 minutes until thoroughly softened.
02 - Drain the softened chiles. Place chiles, white onion, garlic cloves, tomatoes, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground black pepper, and salt in a blender. Blend until the mixture is completely smooth.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear all sides of the beef chuck and short ribs until deep golden brown.
04 - Pour the chile marinade over the browned beef. Add bay leaves and beef stock. Bring the contents to a boil, then reduce to a gentle simmer, cover, and cook for 2 to 2.5 hours until the beef is fork-tender.
05 - Remove the beef from the broth and shred using two forks, discarding any bones. Skim excess fat from the broth and reserve it for drizzling if desired.
06 - Return the shredded beef to the pot. Stir in soy sauce and fish sauce. Simmer for 5 minutes to blend flavors. Taste and adjust salt as needed.
07 - Cook ramen noodles according to package directions in a separate saucepan. Drain well and set aside.
08 - Divide the cooked noodles among four bowls. Top with a generous portion of shredded birria beef. Ladle hot broth over each serving. Garnish with diced onion, fresh cilantro, scallions, jalapeño slices, lime wedges, and soft-boiled eggs if desired. Finish with chili oil or hot sauce to taste.
# Expert Suggestions:
01 -
- Uses everyday pantry spices and accessible meats
- Brings together two beloved cuisines for a showstopping dinner
- Easily customizable for both beef lovers and adventurous eaters
- Perfect weekend project meal that rewards you with big flavor and plenty of leftovers
02 -
- Packed with satisfying protein and healthy fats
- Naturally dairy free and simple to adapt for spice
- Freezes beautifully for future meals
03 -
- Always toast the dried chiles to unlock their smokiness before soaking
- Do not rush the beef braise—time is key for melt-in-your-mouth texture
- Mix and match garnishes to keep every bowl exciting