Birria Ramen Fusion Beef (Printable version)

Rich spiced birria beef combined with classic ramen noodles and fresh vibrant toppings for bold flavor.

# Needed ingredients:

→ Beef and 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 and 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)

→ 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 dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Place them in a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Combine soaked chilies, chipotle chili, quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground cloves, salt, and black 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 or heavy pot over medium-high heat. Brown beef on all sides in batches as needed.
04 - Add blended chile sauce and 2 cups beef broth to the browned beef. Add bay leaves, stir, bring to a simmer, cover, and cook over low heat for 2.5 to 3 hours until beef is very tender and shreds easily.
05 - Remove beef from pot and shred with forks. Discard bay leaves and skim excess fat from broth surface.
06 - In a separate large pot, strain the birria broth and combine it with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Cook ramen noodles according to package instructions, discarding seasoning packets if instant. Drain and divide noodles among four serving bowls.
08 - Ladle hot birria-ramen broth over noodles and top with shredded beef.
09 - Garnish each bowl with halved soft-boiled eggs, sliced scallions, bean sprouts, chopped cilantro, lime wedges, and optional sliced jalapeños, toasted sesame seeds, and chili oil.
10 - Serve at once, inviting guests to customize with toppings as desired.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender through a long, gentle braise, falling apart with barely a touch of your spoon.
  • You're essentially making two dishes—the rich birria and a complete ramen bowl—which means leftovers become instant comfort food magic.
  • It's actually easier than it sounds because most of the work is hands-off simmering while you do other things.
02 -
  • Don't skip the searing step on the beef—I once tried to rush it and the final broth tasted one-dimensional and flat instead of deep and complex.
  • If your ramen noodles are instant, discard those seasoning packets completely or they'll fight with all your carefully balanced flavors.
  • The beef will continue to cook slightly as it sits in the hot broth, so pull it out when it's just tender enough to shred, not falling apart completely.
03 -
  • Save the broth from cooking the beef noodles separately—it makes an incredible base for soup or rice the next day, so nothing goes to waste.
  • If you're making this for a crowd, do the beef braise the day before and assemble everything fresh; your kitchen will thank you and the timing becomes almost effortless.
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