Birria Ramen

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Birria and Ramen

Birria Ramen – two amazing dishes from two completely different cultures combine to make a fusion that was always meant to be. Ramen with birria were put together because both respective traditional dishes are so profoundly loved and appreciated by the masses. 

Noodles are one of the most comforting, fun to eat and tasty foods on the planet.  I think humans would add noodles to anything that we could get away with.  Birria with noodles? Sounds like a match made in heaven!

Birria with ramen become a massive trend just before 2020.  I’m sure it has been done for a long time but it’s one of those things that just really came out of the cultural-closet and made a big wave instantly.

Although this recipe looks like it is complicated and has many steps, it is an easy and simple process -that while may not be quick – is indeed simple.  This is an easy birria ramen recipe that has just tons of layered complexity and is absolutely delicious. 

Birria ramen soup is something you need to try for yourself.  It has so much going for it- bold flavor, tender meat, noodles, a delicious broth and crisp refreshing toppings.  Let me know how you enjoy making this birria noodle soup.

Ramen and Birria Ingredients:

• 3lb beef chuck roast
• Flour (cassava flour for gluten free), for coating all sides of roast
• 1-2 Tbsp vegetable oil
• Salt

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Adobo Sauce:

• 3 dried ancho chiles
• 1/2 med-large onion
• 2-3 cloves garlic
• 3/4 Tbsp fresh or dried oregano
• 1/2 Tbsp thyme
• 3/4 Tbsp ground cumin
• 1 Tbsp apple cider vinegar
• 1 Tbsp sugar (alternative- maple syrup)
• 1 lime, juiced
• 1 orange, juiced

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Ramen noodle bowl:

• Ramen noodles (see notes for recommendations and alternatives)
• Bouillon and water mixed to make broth, follow bouillon instructions on back of packaging
• 1.5 Tbsp adobo sauce from beef roast with drippings

Toppings:

• Green onions
• Cilantro, finely chopped
• Jalapeno, raw sliced
• Radish, raw sliced 
• Cabbage, thinly shaved 

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Preparing the beef:

1. Allow the beef chuck roast to come to room temperature, then season all sides with salt and dredge all sides in flour (cassava flour for gluten free).
2. Prepare a cast iron skillet or the dutch oven that you will be roasting in by heating to medium heat and adding 1-2 tablespoons of vegetable oil.
3. When the pan is hot and the oil is fragrant, sear the beef on each side until it has a golden crust.
4. After each side has been seared, allow it to rest in your dutch oven while you prepare the sauce.

Preparing the adobo sauce for the beef roast:

1. The night before: start the rehydration process of the ancho peppers by submerging them in water and allowing them to soak over night. 
2. Chop the onions and garlic and sauté them until the onions are translucent. Make sure that the garlic does not brown. 
3. Remove the stem and deseed the center vein from the rehydrated ancho chile peppers.
4. Add the cooked onions and garlic to a high speed blender and add the rest of the ingredients: ancho chile peppers, oregano, cumin, thyme, vinegar, sugar(or maple syrup), lime juice, orange juice, bouillon and 1 cup of water.  Blend on high until smooth. Adjust water until a thick sauce consistency is achieved, 1-2 cups.

Cooking the roast:

1. Preheat oven to 325 degrees F.
2. Pour the sauce over the roast, add two bay leaves. Put in the oven with a cover.
3. Allow the roast to come up to temperature, approximately 20-25 minutes and then turn the oven down to 250 degrees F.
4. Allow the roast to cook slow and low for around 7 hours or until fall apart tender.

Prepare the ramen:

1. Cook the noodles per instructions. Dried noodles will take usually 8-10 minutes and fresh or frozen fresh(thawed) take just under 2 minutes.
2. Mix 1/2 tsp of bouillon per 16 oz of water to make a broth.
3. Chop all of the toppings: green onion, cilantro, jalapeño, radish, cabbage and lime wedges.

Assembling birria ramen bowls:

1. Place noodles in a bowl.
2. Pour broth almost all the way to the top of the ramen.
3. Add approximately 1.5 Tbsp of the adobo sauce from the beef with its drippings to the broth (per individual bowl).  Change amount of sauce or bouillon added to get your desired boldness of flavor, saltiness and consistency.
4. Place beef on top.
5. Add toppings around the beef.
6. Optional: drizzle of hot oil or black vinegar to your taste and liking. 

Notes:

-I recommend using a dutch oven for cooking the beef birria and cooking slow and low for many hours as my instructions outline.  I do NOT recommend cooking this beef in an instant pot or pressure cooker.  I have never had luck with it coming out well in the instant pot or pressure cooker method.  

You can use a crockpot in replacement of a dutch oven. 

FAQ:

What is Birria?

Birria is a traditional Mexican soup or stew that features tender, fall apart beef with the rich beef braising liquids and chile pepper consumé(broth). Traditionally, birria is made with goat or lamb in Mexico, but in the United States is normally cooked using beef. This interesting fusion between birria and ramen is fairly recent to the masses and really came in to being around 2020. This birria noodles recipe is a traditional combination of both respective dishes that are loved and adored around the world.

What do you recommend for birria noodles?

You can use any ramen noodle ramen variety that you like such as Sun Noodles, udon, rice noodles, vermicelli, buckwheat, algae or miracle noodles.  Birria ramen noodles should be a style that is made for a traditional asian noodle bowl. 

-What is the best ramen beef?

I like to use something that falls apart into shredded chunks such as chuck roast, beef short ribs or beef cheeks. 

-What is Mexican ramen?

It is a fusion of two different cultural meals, flavors, influence and tradition. The traditional asian ramen bowl (noodles and broth) combining traditional Mexican flavors and accompaniments such as the birria beef, cilantro, jalapeño and lime. 

-What is the difference between this recipe and barbacoa ramen ?

Barbacoa is meat cooked underground and thought of as an ancient traditional barbecue method. While birria is cooked in a pot with liquids that create a rich broth, also known as consumé and has a more stew like resemblance. 

-Can you do this recipe with other meat?

Yes, you can use any meat you would like.  Goat, lamb and beef are typical in Mexico.  Beef birria ramen is the most common type in the United States. 

-Is this birria ramen the same as consume ramen ?

Yes, birria is famous for the delicious consume which is the braising liquids, beef drippings and adobo sauce. 

-How much spice do you recommend adding if I want to make a spicy birria ramen?

I would use just 1/8 tsp for of hot chili oil per bowl(per serving).

-Can I cook the beef in my instant pot pressure cooker?

-No, I recommend using a dutch oven for cooking the beef birria and cooking slow and low for many hours as my instructions outline.  I don’t recommend cooking this beef in an instant pot or pressure cooker.  I have never had luck with it coming out well in the instant pot or pressure cooker method.  

You can use a crockpot in replacement of a dutch oven. 

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Thanks for checking out this birria ramen recipe,  If you liked this one you may love some of my other favorite recipes such as caldo de pollo arroz (with rice!), ground beef picadillo, or try a dessert to go with this – Mexican Brownies.

This is a great recipe to try if you’re a fan ramen bowls and traditional Mexican birria. Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas on this recipe, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

I hope you do try this birria ramen recipe and throughly enjoy it as much as we have.  I’m pretty sure ramen noodles with birria may become one of your new favorite meals! 

Related Recipes:

Birria top ramen

Noodle birria

Birria instant ramen

Ramen birria soup

Ramen birria noodles

Mexican birria noodles

This is a great recipe to try if you’re a fan ramen bowls and traditional Mexican birria. Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas on this recipes, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.