Birria Beef Ramen Fusion (Print)

Tender spiced beef with rich broth, noodles, and vibrant fresh toppings combine for a bold, fusion main dish.

# What you'll need:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 can (14 oz) diced tomatoes
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tablespoon soy sauce
19 - 2 teaspoons sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# How To Make It:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until smooth.
03 - Season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches. Remove and set aside.
04 - Pour chile blend and 2 cups beef broth into the pot with browned beef. Add bay leaves and stir. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until beef is very tender and easy to shred.
05 - Remove beef from pot and shred with two forks. Discard bay leaves. Skim excess fat from the broth surface and strain the liquid.
06 - Combine strained birria broth with chicken broth, soy sauce, and sesame oil in a separate large pot. Bring to simmer.
07 - Cook ramen noodles according to package instructions. Drain well and divide noodles evenly among four bowls.
08 - Ladle hot birria-ramen broth over noodles. Top with shredded beef.
09 - Garnish each bowl with halved soft-boiled eggs, sliced scallions, bean sprouts, chopped cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil as desired. Serve immediately.

# Expert Tips:

01 -
  • The beef becomes so tender it dissolves on your tongue, and the broth tastes like you've been simmering it for days, not hours.
  • It feels fancy enough for impressing people but honest enough to make on a tired Tuesday when you need comfort.
  • Every bowl is different depending on what you pile on top—customize recklessly without guilt.
02 -
  • Don't discard the bay leaves until the very end—I learned this the hard way by finding one hiding in my spoon mid-bite at a dinner party.
  • If your broth tastes flat at the end, it's usually because you skipped toasting the chilies; that dry heat in the skillet is non-negotiable magic.
  • The soy sauce and sesame oil should be added to the final broth blend, not earlier, or they'll fade into the background and you'll lose that umami whisper that makes your taste buds sit up and pay attention.
03 -
  • Make the birria broth the day before serving and refrigerate it overnight—the flavors deepen and the fat solidifies on top, making it easy to skim away the richness if you want something lighter.
  • For a lighter version, swap the beef chuck for chicken thighs and reduce the simmering time to just 45 minutes; the chile paste will still do all the heavy lifting.
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