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A fork lifts a serving of spicy instant ramen noodles from a cup, surrounded by fresh cilantro, sliced radishes, and bowls of chopped herbs—perfect inspiration for your next birria ramen recipe on a rustic wooden table.
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4.98 from 89 votes

Birria Ramen

Birria Ramen combines tender beef, rich birria consommé, and ramen noodles for a flavorful meal. Use leftover birria for an easy twist.
Prep Time25 minutes
Cook Time6 hours 10 minutes
5 minutes
Total Time6 hours 40 minutes
Course: Lunch or Dinner
Cuisine: Mexican American
Servings: 6
Calories: 369kcal
Author: Maggie Unzueta

Ingredients

For the Sauce:

For the Beef:

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!

Video

Notes

If making this using leftovers, it will take only 7-8 minutes to prepare. 
Note: If not, the noodles are not soft after 5 minutes, add a splash of boiling water.
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. 
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: 369kcal | Carbohydrates: 12g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 174mg | Potassium: 790mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3907IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 4mg