Birria Beef Ramen Fusion (Printable)

Tender spiced beef in rich broth served with ramen noodles and vibrant fresh toppings for a bold fusion dish.

# What You 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, discard seasoning packets 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)

# How To Make It:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for 10 minutes until softened.
02 - Blend soaked chilies, chipotle chili, onion, garlic, diced tomatoes, vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
03 - Season beef with salt and pepper. Heat oil in a large pot over medium-high heat and brown beef on all sides in batches.
04 - Add blended chile mixture, beef broth, and bay leaves to the pot with beef. Bring to a simmer, cover, and cook over low heat for 2.5–3 hours until beef is tender.
05 - Remove beef and shred with forks. Discard bay leaves and skim fat from broth surface.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil; bring to a simmer.
07 - Prepare ramen noodles according to package instructions, drain, and divide into bowls.
08 - Ladle hot broth over noodles and top with shredded beef.
09 - Garnish each bowl with halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired.
10 - Serve immediately, inviting guests to customize their bowls with available toppings.

# Expert Hints:

01 -
  • The beef becomes impossibly tender and rich from hours of simmering in that spiced broth—it practically melts on your tongue.
  • You get the meditative noodle-slurping satisfaction of ramen combined with the complex, layered heat of real Mexican spices.
  • It's a show-stopper when you serve it to friends; they'll ask for the recipe before they even finish the first bite.
  • The whole thing is endlessly customizable—everyone at the table gets to build their perfect bowl.
02 -
  • Don't skip toasting the dried chilies—this one step is what separates a flat broth from one with actual dimension and character.
  • The broth tastes even better the next day because the flavors have had time to get to know each other; make it ahead if you can.
  • If your instant ramen noodles come with seasoning packets, resist the urge to use them—those packets will fight with your carefully built birria broth.
  • Soft-boiled eggs are worth the extra effort; their creamy yolks mix into the broth and make every spoonful richer.
03 -
  • If you really want to get fancy, crisp some of the shredded beef in a separate skillet until the edges get a little charred and crunchy—scatter these bits over the top for textural contrast.
  • Don't strain the broth too aggressively; a few tiny chile bits or vegetable flecks floating around add to the rustic appeal and flavor.
  • The beef braise tastes significantly better when made a day ahead, so plan accordingly if you're feeding a crowd.
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