- Start by toasting your chiles (20 minutes before everything else).
Heat a large skillet over medium heat. Toast the 6 guajillo and 4 ancho chiles for 2-3 minutes per side until fragrant and slightly darkened. Don't burn them or they'll turn bitter.
- Soak the toasted chiles
Place toasted chiles and 2 chipotle chiles in a bowl with hot water to cover. Let them soak for 15 minutes until softened. Reserve 1 cup of the soaking liquid.
- Season and sear the meat
Pat the 3 lbs chuck roast and 1 lb short ribs dry with paper towels. Season generously with salt and pepper. Heat oil in a large Dutch oven over high heat and sear meat on all sides until browned, about 8 minutes total.
- Make the chile paste
Drain the soaked chiles (save that liquid!) and blend them with the quartered onion, halved tomatoes, halved garlic head, and 1 cup of the chile soaking liquid until smooth. Strain through a fine-mesh sieve if you want it super smooth.
- Combine everything in the pot
Pour the chile mixture over the seared meat. Add 2 bay leaves, 1 tablespoon Mexican oregano, 1 teaspoon cumin, 1 teaspoon peppercorns, and 2 teaspoons salt. Pour in 8 cups beef stock, liquid should cover the meat by 2 inches.
- Bring to a boil, then simmer low and slow
Bring everything to a rolling boil, then reduce heat to the lowest setting. Cover and simmer for 3-4 hours, checking occasionally and adding more stock if needed. The meat should be fall-apart tender.
- Prepare your soft-boiled eggs (6 minutes before serving)
Bring water to boil, gently add 4 eggs, cook for exactly 6.5 minutes. Transfer to ice bath, cool for 5 minutes, then peel carefully and halve.
- Shred the meat and strain the broth
Remove meat from pot and shred with two forks. Strain the cooking liquid through a fine-mesh sieve, this is your birria consommé. Reserve 2 cups for dipping and keep the rest hot for the ramen broth.
- Cook the ramen noodles separately
Bring fresh water to boil in a large pot. Add 1.2 lbs fresh ramen noodles and cook for 2-3 minutes until just tender. Drain immediately and divide among 4 warmed bowls.
- Warm your corn tortillas
Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. Keep wrapped in a kitchen towel.
- Assemble each bowl systematically
First, place a generous portion of shredded birria meat over the noodles. Ladle 1.5 cups of hot birria broth into each bowl, making sure to get all those beautiful red chile oils floating on top.
- Add the final touches
Top each bowl with shredded Oaxaca cheese (it'll melt instantly), halved soft-boiled eggs, diced white onion, and fresh cilantro. Serve with lime wedges, warm tortillas, and small bowls of consommé for dipping.
- Calories:580 kcals
- Fat:28 grams
- Proteins:35 grams
- Carbohydrates:48 grams
Hold up; before you start questioning my life choices, hear me out. Birria Ramen is what happens when Mexican comfort food crashes into Japanese noodle culture and they decide to become best friends forever. This isn’t some weird food trend that sounds better than it tastes; this is pure genius in a bowl that’ll make you wonder why nobody thought of this combination sooner.
Why This Recipe is Awesome
Let me tell you why Birria Ramen is about to ruin every other noodle dish for you. First off, it combines the soul-warming richness of traditional birria with the slurp-worthy satisfaction of ramen it’s comfort food’s greatest hits album. Moreover, this dish gives you an excuse to use both chopsticks AND a spoon without looking confused.
The magic happens when that deep, chile-infused birria broth meets springy ramen noodles and creates something that’s somehow both familiar and completely revolutionary. Furthermore, you get tender, fall-apart beef that’s been simmering in aromatic chiles for hours, plus all the classic ramen toppings that somehow work perfectly with Mexican flavors.
Best part? Once you get that birria going, most of the work is done for you. It’s like having a personal chef who happens to be really good at fusion cuisine but doesn’t charge you $30 per bowl.
Common Mistakes to Avoid
Don’t skip the chile toasting this step develops complex flavors that you simply can’t get from untoasted chiles. Raw chiles taste flat and boring compared to their toasted counterparts. Additionally, never rush the simmering process. Good birria takes time, and there’s no shortcut to tender, flavorful meat.
Burning the chiles is a rookie mistake that’ll make your entire batch bitter. Keep the heat at medium and watch them like a hawk. Moreover, don’t forget to remove stems and seeds from the chiles unless you want your ramen to be mouth-numbingly spicy.
Overcooking the ramen noodles is unforgivable, they should have some bite since they’ll continue cooking in the hot broth. Skipping the meat searing step means missing out on crucial flavor development through the Maillard reaction.
Finally, not warming your bowls is a missed opportunity. Cold bowls will cool down your beautiful hot broth faster than you can say “¡Delicioso!”
Alternatives & Substitutions
No guajillo chiles? You can substitute with dried New Mexico chiles or even poblanos in a pinch, though the flavor will be different. Can’t find Mexican oregano? Regular oregano works, but use half the amount since it’s more potent.
Beef too expensive? This recipe works great with pork shoulder or even chicken thighs, just reduce the cooking time accordingly. No Oaxaca cheese? Monterey Jack or even mozzarella will melt beautifully and give you that stretchy cheese pull.
Vegetarian version? Replace meat with mushrooms (shiitake and oyster work best) and use vegetable stock. Add extra umami with soy sauce and nutritional yeast. It won’t be traditional birria, but it’ll still be delicious.
No Dutch oven? A slow cooker works perfectly, just sear the meat in a skillet first, then transfer everything to the slow cooker for 6-8 hours on low.
Frequently Asked Questions About Birria Ramen
Q: Is this actually authentic to anything? A: Nope! It’s fusion food at its finest, combining the best of both Mexican and Japanese cuisines. Sometimes the most delicious things come from breaking the rules.
Q: Can I make the birria ahead of time? A: Absolutely! The birria actually tastes better the next day. Store the meat and broth separately in the fridge for up to 4 days, or freeze for up to 3 months.
Q: How spicy is this going to be? A: Moderately spicy with more emphasis on flavor than heat. The guajillo and ancho chiles are relatively mild, and the chipotle adds smokiness more than fire. Adjust chipotle quantity to your preference.
Q: What if I can’t find Mexican chiles? A: Check the international aisle of your grocery store, Mexican markets, or order online. Trust me, it’s worth the effort, these specific chiles make all the difference.
Q: Can I use instant ramen noodles? A: Please don’t do this to yourself or to this beautiful birria. If you must, use the noodles but throw away those flavor packets, they have no place in this fusion masterpiece.
Q: Why do I need the consommé separate from the broth? A: The consommé is for dipping your tortillas, just like traditional birria. It’s concentrated flavor heaven and the whole point of the birria experience.
Q: My broth doesn’t look red enough. What went wrong? A: You probably didn’t get enough of the chile skin into your blend, or your chiles were old. Next time, blend longer and don’t strain as aggressively.
Final Thoughts About Birria Ramen
And there you have it, Birria Ramen that’ll make you question why fusion cuisine gets such a bad rap sometimes. This dish proves that when you combine two incredible food traditions with respect and understanding, magic happens in your kitchen.
The beauty of this recipe lies in how it honors both cultures while creating something entirely new. Furthermore, it’s the kind of dish that starts conversations, brings people together, and makes your house smell absolutely incredible for hours.
So embrace the fusion, trust the process, and get ready to create something that’ll have everyone asking, “Where has this been all my life?” Your chopstick game will never be the same, and honestly, neither will your standards for comfort food. Now go forth and make some beautiful, delicious chaos in a bowl!
