That’s it, my friends. I hope you enjoy my birria ramen recipe. Let me know if you make it. I’d love to hear how it turned out for you. We’re talking Birria Ramen, or birriamen, and we can’t get enough of it. Birria Ramen is a dish of ramen noodles served with Mexican birria along with the birria broth and lots of toppings. Mexican birria is a traditional Mexican recipe of beef or lamb that is cooked low and slow in a flavorful chili broth. It’s a popular street food served in bowls or as tacos. It’s also a favorite of home cooks because of the wonderful flavor and ease of preparation. As much as I love a good round of birria tacos, a popular way to enjoy birria is to serve it with ramen noodles. When it comes to fusion recipes, it doesn’t get any better than this. This recipe is ideal for leftover birria, though I’ve included the birria recipe below so you can make it as desired. If you love ramen noodles, this version may become your new favorite. Let’s talk about how to make birria ramen, shall we? The Dried Peppers. Heat a large pan to medium-high heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with boiling water and steep 20 minutes, or until softened. About 1 cup of water or more. Cook the Vegetables. While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften. Add the garlic and cook another 1 minute, stirring. Make the Birria Marinade. Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chilies and add to the food processor, but reserve the soaking liquid. Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can thin it out with a bit of the reserved soaking liquid, if desired. Strain if desired to remove any unprocessed bits of skin. Marinate the Beef. Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better. Cook the Beef. When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 2 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy. You can use a slow cooker or Instant Pot for this. Shred the Birria. Remove the meat and shred it with forks to your preference. Reserve most of the birria sauce (consome). Prep the Noodles. Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls. Toppings and Garnish. Top with shredded beef birria, then cover with the reserved birria consome (flavorful broth). Add your toppings (onion, cilantro, jalapeno), garnish and serve. Boom! Done! Your delicious bowl of birria ramen is ready to serve. Looks so good, doesn’t it? I know I can’t wait to dig in. Where are the chopsticks? Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 12/12/22 to include new information. It was originally published on 1/26/22.
