Birria Ramen

Birria ramen is a flavorful fusion of traditional Mexican birria and Japanese ramen that creates the ultimate comfort food. Tender, slow-cooked beef birria infused in a rich, spicy broth, served over ramen noodles. Easy-to-follow instructions for the slow cooker and instant pot are also included!

What is Birria Ramen?

Birria ramen is one of those dishes you have to try! It takes the rich, flavorful broth and tender meat from traditional Mexican birria and mixes it with ramen noodles for a seriously satisfying fusion.

Bold spices from birria paired with the chewiness of ramen—it’s the perfect comfort food. You can top it with cilantro, lime, onions, or even a soft-boiled egg, making it fun to blend Mexican and Japanese flavors into one delicious bowl.

What Does it Taste Like?

Birria ramen combines the deep, smoky, and slightly spicy flavors of birria broth with tender, melt-in-your-mouth beef and the savory, umami-rich taste of ramen, making it the perfect dish for weeknight dinners, meal prep, or entertaining.

The tender beef soaks up the rich broth, while the ramen noodles offer a chewy texture. Each bite is a perfect balance of spice, meatiness, and comforting warmth.

Birria Ramen Ingredients and Substitutes

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

• Beef: This recipe calls for boneless chuck roast, which yields more meat, but you can use any combination of chuck roast, short ribs, and oxtail for a richer flavor. Alternatively, you can substitute the beef with goat, lamb, or chicken!
• Dried Peppers: It wouldn’t be tacos de birria without these dried peppers. You’ll need a blend of ancho chilies, guajillo chilies, and chiles de árbol. You can find these at your local Latin market, a well-stocked grocery store in the dried spice section, or on Amazon.
• Spices: You’ll need cinnamon sticks, bay leaves, coriander, and black peppercorns. Place them in a spice bag to avoid straining them all out later.
• Ramen Noodles: Use fresh or dried ramen noodles and cook them as directed on the package.

How to Make Birria Ramen

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Step 1: Make the beef birria. Once it’s ready, separate the shredded beef from the broth.

Step 2: Make the soft-boiled eggs. Fill a medium pot with water and bring it to a gentle boil over medium-high heat. Add the eggs and cook for 7 minutes. Once it is done cooking, immediately place it into an ice bath to stop the cooking process and make it easier to peel. Peel them and set them aside.

Step 3: Cook the ramen noodles according to the package instructions. Drain the noodles and divide them evenly between serving bowls.

Step 4: Assemble the Birria Ramen. Reheat the birria broth, adding water if needed to reach your desired consistency. Taste and adjust seasoning with salt if necessary.

Step 5: Top each bowl with the shredded birria beef. Ladle the hot broth into the bowls over the meat and ramen noodles. Slice the soft-boiled eggs in half and place them on top of the noodles. Garnish with chopped green onions, fresh cilantro, and lime wedges. Serve immediately.

Ramen Toppings

When serving birria ramen, top it with fresh cilantro, chopped onions, lime wedges, and a drizzle of chili oil for more spice. For a richer taste, you can also add a soft-boiled egg, avocado slices, corn, radish, or shredded cheese. Pair it with a side of warm tortillas or a simple cucumber salad to balance the hearty, spicy broth.

Can I Make This in an Instant Pot or Slow Cooker?

Instant Pot Birria Tacos: Using the sauté function, sear the meat (work in batches to avoid overcrowding) and sauté the onions until softened. Add the broth, beef, spice bag, and remaining ingredients to the pot, then pressure cook on high for 45 minutes, followed by a natural release. Discard the spice bag, remove the peppers, blend them until smooth, and stir the blended mixture back into the pot.

Slow Cooker Birria Tacos: Sear the meat and sauté the onions in a pan until golden and fragrant. Transfer the meat, broth, cheesecloth spice bag, and remaining ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender and falls apart. Discard the spice bag, blend the peppers until smooth, and mix them back into the broth.

Storage Tips

To store leftover birria ramen, keep the noodles and broth separate to prevent soggy noodles. Place the broth in an airtight container and refrigerate for up to 3 days. Store the cooked noodles in a separate container.

When reheating, warm the broth on the stovetop until it simmers, then add the noodles for a minute or two to heat through. If combined, reheat the ramen gently in a pot, adding a splash of water or broth to loosen the consistency.

RECIPE