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Birria Ramen

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Birria Ramen is loaded with FLAVOR. Featuring tender beef and ramen noodles in a rich, spicy broth. Add your favorite toppings and enjoy. 
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A fork holding birria ramen surrounded by the toppings.

Birria Ramen is AMAZING!

Whoever thought about adding ramen to birria is a genius and deserves a medal!

This soup is full of flavor, tender meat, and noodles to slurp.

Add some lime, onion and cilantro, and be ready to blow your taste buds away.

More Mexican Pasta Recipes:


Espagueti Verde
Sopa de Fideo
Ensalada de Coditos
Fideo Seco

How to Make the Sauce

A collage showing how to make the sauce for birria.

  • Rehydrate the chiles
  • Add the rehydrated chiles and spices into a blender.
  • Blend until smooth.

This recipe is perfect for leftover Birra de Res.

Another great idea is make the sauce ahead of time. It freezes extremely well and up to 6 months.

Or, keep it in the fridge for up to 5 days.

More Mexican Beef Recipes:


Beef Tamales
Barbacoa de Res
Fideo con Carne
Caldo de Res

How to Cook the Beef

A collage showing how to make birria in an stock pot.

  • Sear the meat.
  • Place the meat in a slow cooker.
  • Pour the sauce over the meat.
  • Cook until fork tender.

No slow cooker? No problemo. Here are other cooking instructions.

Instant Pot Instructions:

  • Press saute.
  • Add oil and sear meat on all sides.
  • Add sauce.
  • Add lid and close vent.
  • Press High Pressure. 45 minutes.
  • Quick release the vent.

Stove Top Instructions:

  • Seat the meat in a stock pot.
  • Pour sauce and broth over the meat.
  • Cook for 2 hours, or until fork tender.

A pot of birria with a ladle next to Tapatio Ramen Noodle Soup containers.

These are the ingredients you will need to make the ramen soup.

You can use whatever ramen you prefer. However, Tapatio Ramen comes with a spicy package that has similar spices to the ones used to make the consommé broth.

FYI: The spice package will make your soup spicy.

A collage showing how to assemble the birria ramen.

  • Open up the ramen container.
  • Ladle the consommé broth over the dried ramen.
  • Add the chopped up birria.
  • Cover and let sit until noodles are soft. About 5 minutes.

Shred the beef before assembling your soup. That way your broth doesn’t get cold. You want the beef to fit your spoon.

The trick here to use really hot broth. If not, the noodles will not soften. After 5 minutes, if your noodles are not soften, add some boiling water.

Pro Tip:

Make the soup without the spice package. Add some of the spice package little by little until you reach the desired heat level.

Personally, I only use half of the package because the soup turns out REALLY spicy.

Birria ramen surrounded by the toppings.

Ideas for Toppings:

  • Diced onions
  • Chopped Cilantro
  • Radishes
  • Lime juice

Birria Ramen will be your new favorite soup. Comforting, satisfying, and DELICIOUS!

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Did you make this recipe? Please rate the recipe below!
A fork holding birria ramen surrounded by the toppings.

Birria Ramen

Birria Ramen is loaded with FLAVOR. Featuring tender beef and ramen noodles in a rich, spicy broth. Add your favorite toppings and enjoy. 
5 from 18 votes
Print Pin Rate
Course: Lunch or Dinner
Cuisine: Mexican American
Prep Time: 25 minutes
Cook Time: 6 hours 10 minutes
5 minutes
Total Time: 6 hours 40 minutes
Servings: 6 people
Calories: 368kcal
Author: Maggie Unzueta

Ingredients

For the Sauce:

For the Beef:

  • 2 lb chuck roast
  • salt and pepper (to taste)
  • 2 tbsp olive oil

To Assemble:

Toppings:

  • Lime Juice (optional)
  • Diced Onion (optional)
  • Cilantro (optional)
  • Radishes (optional)

Instructions

For the Sauce:

  • Boil 1 cup of water to hydrate the dried chiles.
  • While the water is boiling, remove the stems and seeds from the chiles.
  • Place the chiles in the hot water.
  • Turn off the heat.
  • Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.
  • Add all the spices and rehydrated chiles into a blender.
  • Add 3 cups of water.
  • Blend until smooth.
  • Strain the sauce and set aside until ready to use.

To Cook the Beef:

  • Heat oil in a large stock pot.
  • Season the beef on both sides with salt and pepper.
  • Sear the beef on all sides.
  • Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.

To Assemble Birria Ramen Soup:

  • Chop up the beef and return to the pot to keep warm.
  • Open up Tapatio container.
  • Ladle over the dried noodles birria broth until completely covered.
  • Add beef.
  • Return the lid to the top and set aside for 5 minutes, or until noodles have softened.
  • Sprinkle in some of the container spice package until you reach desired heat level.
  • Stir to combine.
  • Top with your favorite toppings and enjoy!

Notes

This recipe is best when using leftover Birra de Res. 
How to Cook the Beef in the INSTANT POT:
  • Press saute.
  • Add oil and sear meat on all sides.
  • Add sauce.
  • Add lid and close vent.
  • Press High Pressure. 45 minutes.
  • Quick release the vent.
How to Cook the Beef on STOVE TOP:
  • Seat the meat in a stock pot.
  • Pour sauce and broth over the meat.
  • Cook for 2 hours, or until fork tender. 
  • After 1 hour of cooking, add 1 cup of beef broth. 
Note: If not, the noodles are not soft after 5 minutes, add a splash of boiling water.
PRO TIP: Make the soup without the spice package. Add some of the spice package little by little until you reach the desired heat level.

Nutrition

Calories: 368kcal | Carbohydrates: 12g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 174mg | Potassium: 787mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3904IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 4mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  6. Ashlea C.

    5 stars
    You can’t go wrong with ramen, beef, and this amazing spicy broth! My mouth was on fire in the best way. Thanks for sharing this recipe.

    Reply

  8. Farrukh Aziz

    5 stars
    A hearty bowl of flavorful ramen sounds like a treat! My kids just love ramen, and this seems just the recipe for them! Can’t wait to surprise my kids with this!

    Reply

  9. Natalie

    5 stars
    Oh Gosh, this sounds so good. I love the flavors and simplicity. Saving this on my list to try. Thanks for the lovely dinner idea!

    Reply

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