Birria Ramen with Beef Broth

This rich and spicy birria ramen brings together the deep flavors of traditional Mexican birria with the comforting slurp of Japanese ramen. Perfect for anyone craving a bowl that’s full of bold taste and tender meat, this recipe transforms dried chilies and slow-cooked beef into a luxurious broth that warms you from the inside out.

I first made this on a chilly evening with friends, and the way everyone dug into it made me realize how perfect a fusion recipe like this can be to brighten up any weeknight dinner.

Ingredients

• Dried guajillo chile peppers: are the backbone of the broth adding mild heat and deep smoky notes choose ones that are pliable and fragrant
• Dried pasilla chile peppers: contribute an earthy, complex flavor, look for smooth, unblemished skins
• Dried arbol chile peppers: bring a sharper, vibrant heat use gloves when handling to avoid irritation
• Roma tomatoes: add natural sweetness and acidity ripe firm tomatoes work best
• White onion: builds a savory foundation for the broth, roughly chopped for ease
• Whole garlic cloves: give a mellow pungency when cooked long enough, peeled for smooth blending
• Whole black peppercorns and cumin seeds: infuse warmth and spice complexity, toast if you want to deepen flavor even more
• Dried oregano and thyme: create herbal layers essential for a traditional taste profile
• Whole coriander seeds or ground coriander: add subtle citrus-floral notes a pinch of ground cloves can be a bold substitute
• Fresh minced ginger root: offers a bright zing that cuts through the richness
• Mexican cinnamon stick: contributes subtle sweet-spicy warmth without overpowering substitute ground cinnamon if needed
• Apple cider vinegar: balances richness with acidity and helps tenderize the meat
• Water: is needed to cook and extract flavors from dried chiles and spices
• Bay leaves: impart subtle herbal notes that elevate the broth
• Beef chuck roast and bone-in short ribs: provide tender, flavorful meat when slow-cooked
• Kosher salt: enhances overall seasoning
• Low-sodium beef broth: enriches the soupy base while allowing the chiles to shine
• Dry instant ramen noodles: save time and soak up the broth beautifully

Instructions

Prepare Dried Chiles:

Rinse the dried guajillo, pasilla, and arbol chile peppers carefully. Using scissors, cut each chile to remove the stem and seeds—this tempers the heat and prevents bitterness. Wearing gloves is recommended to protect your skin from the chili oils.

Make Sauce:

Place quartered roma tomatoes and chopped white onion in a large stockpot over medium heat. Cook for a few minutes, stirring occasionally, until they start softening. Add peeled whole garlic cloves, the prepared dried chiles, black peppercorns, cumin seeds, oregano, thyme, coriander, minced ginger, and the cinnamon stick. Stir often to combine the flavors as the aromatics soften for about five minutes.

Add Apple Cider Vinegar and Water:

Add apple cider vinegar and four cups of water to the pot. Bring this mixture to a gentle boil, then reduce heat to keep it simmering uncovered for about 15 minutes. This step allows the chiles to soften and release their deep flavors into the liquid.

Blend:

Transfer the chile and tomato mixture to a blender working carefully as it will be hot. Blend until completely smooth. Pour the sauce through a fine mesh strainer back into the stockpot to remove seeds and skins for a silky broth.

Add Broth and Salt:

Add six cups of low-sodium beef broth and a tablespoon of kosher salt. Raise the heat to bring the broth back to a boil.

Cook Meat:

Add the bone-in short ribs, beef chuck roast chunks, and bay leaves to the pot. Cover the pot and reduce heat to a low simmer. Cook slowly for two and a half hours or until the meat is tender and easily shredded.

Finish Meat:

Remove the cooked beef pieces to a plate. Discard the bones and bay leaves. Using forks, shred the beef into bite-sized pieces.

Prepare Noodles and Serve:

Cook the ramen noodles according to the package instructions but discard the seasoning packets which do not complement the birria flavor. Drain the noodles carefully with tongs and place into bowls. Ladle hot birria broth over the noodles. Top each bowl with shredded beef, lots of chopped cilantro, diced white onion, and a squeeze of fresh lime juice for brightness.

My favorite ingredient is the guajillo chile because its smoky nuance brings the whole dish together. A memorable moment was the first time I made this for my family—watching everyone’s surprised delight as they tasted a familiar fusion of comfort and spice made it extra special.

Storage tips

Store leftover birria broth separately from noodles to avoid sogginess. Keep shredded beef in an airtight container in the fridge for up to four days. Reheat gently on the stove adding broth to keep moisture.

Ingredient substitutions

If you cannot find dried arbol chiles use a pinch of cayenne powder for heat. For beef chuck you can try brisket but adjust cooking time. Ground spices can substitute whole ones but toast whole seeds when possible for maximum flavor.

Serving suggestions

Serve with warm corn tortillas on the side to scoop up the meat and broth or sprinkle chopped radishes for crunch. A drizzle of sour cream or crumbled queso fresco adds creaminess.

This birria ramen recipe perfectly balances tradition and innovation to deliver a warming bowl full of flavor and texture.

FAQs about Recipes

→ What types of chilies are used in this dish?

The broth incorporates dried guajillo, pasilla, and arbol chilies, adding smoky heat and depth of flavor.

→ How long should the beef be cooked?

Beef chuck roast and short ribs are simmered for about 2½ hours until tender and easy to shred.

→ Can I substitute the beef broth?

Low-sodium beef broth is recommended to balance flavors, but homemade or store-bought options work well.

→ How is the broth prepared for serving?

The cooked chile and tomato mixture is blended smooth and strained before combining with beef broth, giving a rich and silky texture.

→ What toppings enhance the dish?

Freshly chopped white onion, cilantro, and a squeeze of lime juice add brightness and contrast to the savory broth.

→ Are there alternative noodles that can be used?

While instant ramen is traditional here, thicker wheat noodles or udon can be substituted for varied texture.