Birria Ramen
If you love Birria Tacos, you're going to love my Birria Ramen - packed with the same smoky, chile-spiced beef and rich consommé, then ladled over noodles and topped with a soft egg and garnishes!
Servings: 4 people
Cost: 35
Ingredients
For the Birria
- 2½ lb boneless beef chuck roast trimmed and cut into 2–3 large pieces
- 1 tablespoon oil for searing
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 1 cup chopped white onion
- 4 garlic cloves minced
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 –2 chipotle peppers in adobo sauce diced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 tablespoon white vinegar
- 2 bay leaves
For the Ramen
- 4 portions ramen noodles boiled or prepared according to package directions
- 2 cups additional beef broth
- 4 soft-boiled eggs halved
- 2 green onions thinly sliced
- ¼ cup chopped cilantro
- ½ small white onion diced
- ¼ cup pickled red onions optional, to garnish
- 1 lime cut into wedges
- 1 tbsp Chili crisp optional
- ¼ cup pickled jalapeños optional, to garnish
- ¼ cup Shredded cheese optional, for the birria crisp frico
Instructions
For Birria
- Sear the chuck roast; transfer to a slow cooker.
- Blend onion, garlic, beef broth, tomato paste, chipotle, and spices; pour over beef with bay leaves.
- Cook on low 8 hours or high 4–5 hours until shreddable.
- Shred beef; reserve broth.
For Ramen (start here if using birria leftovers)
- Thin broth with 2–3 cups additional broth or water; simmer.
- Cook noodles separately; drain.
- In a separate pot of boiling water, boil eggs for exactly seven minutes, then submerge in ice for 3-4 minutes. Peel, then cut in half.
- Divide noodles among bowls; ladle broth over top.
- Top with beef, soft-boiled egg, green onion, onion, cilantro, and chili crisp.
- Serve with lime wedges.
Video
Notes
- Cooking time assumes using leftovers - if making birria, plan about 8 hours in a slow cooker.
- Thin the concentrated birria broth before serving - it's built for dipping, not drinking straight.
- Cook noodles separately and combine just before serving to avoid mushiness.
- Using leftover taco-night birria cuts this down to a 15-minute meal.
- The optional cheese crisp garnish nods to the dish's quesabirria taco origins.
Nutrition
Calories: 607kcal | Carbohydrates: 8g | Protein: 59g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 1719mg | Potassium: 1223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 8mg
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