Birria Ramen Fusion Dish (Printable Version)

Tender spiced beef in rich broth with noodles and vibrant toppings for a bold culinary fusion.

# 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 - ½ teaspoon ground cinnamon
12 - ½ teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - ½ 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 - ½ 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 1–2 minutes until fragrant. Transfer to a bowl and cover with hot water. Soak for 10 minutes until softened.
02 - In a blender, combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper. Blend until smooth.
03 - Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches as needed, then set aside.
04 - Add the chile blend and 2 cups beef broth to the pot with browned beef. Add bay leaves, bring to a simmer, cover, and cook on low heat for 2.5–3 hours until beef is tender and shreds easily.
05 - Remove beef and shred with forks. Discard bay leaves and skim excess fat from broth.
06 - Strain birria broth and combine with chicken broth, soy sauce, and sesame oil in a large pot. Bring to a simmer.
07 - Cook ramen noodles according to package instructions. Drain and divide among four bowls.
08 - Ladle hot birria ramen broth over noodles. Top each bowl with shredded beef and preferred toppings including halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil.
09 - Serve immediately, encouraging guests to customize with toppings.

# Expert Advice:

01 -
  • It's a total flavor mashup that tastes way more complicated than it actually is.
  • The beef becomes absurdly tender after slow cooking, and the broth soaks into every noodle.
  • You get to customize everything at the table, so everyone feels like they're building their own masterpiece.
02 -
  • Don't skip the straining step—little bits of chili skin floating around will make the broth grainy and detract from all that work you just did.
  • If your instant ramen seasoning packet makes it into the broth, you've just overwritten the whole flavor profile—seriously, throw those packets away or give them to someone else.
  • The beef needs to be genuinely fall-apart tender, so don't rush the simmer time; low and slow is the only setting that works here.
03 -
  • For extra richness and texture, crisp some of the shredded beef in a hot skillet until the edges get a little charred, then pile it on top as a finishing touch.
  • Make the birria broth a day ahead if you can—the flavors actually deepen and become more integrated overnight, and it takes the stress out of dinner day.
Go Back