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Beef Birria Ramen

This beef birria ramen is a rich, spicy Mexican beef birria served as a Japanese ramen noodle bowl. Topped with fresh cilantro, onion, and a squeeze of lime, an unassuming broth delivers intense flavors while tender beef and noodles offer satisfying comfort in every bite.

Preparation Details

Prep Time: 30 mins

Cook Time: 2 hrs 50 mins

Total Time: 3 hrs 50 mins

Servings: 8

Ingredients

  • 10 dried gualjillo chilies, seeded
  • 4 dried de árbol chilies
  • boiling water, as needed
  • 1 tablespoon avocado oil or other cooking oil
  • 1/2 white onion , roughly chopped
  • 4 garlic cloves, crushed
  • 6 Roma tomatoes , roughly chopped
  • 1 teaspoon whole black peppercorns
  • 6 whole cloves
  • 1 (1/2 inch) piece dried ginger root
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon fresh thyme
  • 1/2 tablespoon dried marjoram
  • 1/2 tablespoon dried Mexican oregano
  • 1 tablespoon granulated chicken bouillon, such as Knorr®
  • 2 tablespoons apple cider vinegar
  • salt to taste

Steps

  1. For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.
  2. Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.
  3. Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.
  4. In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.
  5. To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.
  6. Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.
  7. To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.

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