A Bold, Slow-Simmered Fusion of Mexican Heat and Japanese Comfort

Birria ramen is what happens when deep, slow-cooked flavors of Mexican birria meet the soul-soothing satisfaction of Japanese noodles. Rich with warming spices, fall-apart tender beef, and an umami-packed consommé, this dish brings together two beloved comfort cuisines into one indulgent bowl. It’s spicy, savory, deeply aromatic—and best enjoyed with a soft-boiled egg, a shower of lime, and a handful of chopped cilantro. A perfect weekend project or dinner party centerpiece, this is a dish made to impress.

Ingredients

Serves 4

For the birria beef

• 600g beef chuck or short rib, cut into large chunks (1.3 lbs)
• 1 tbsp neutral oil
• 1 small onion, roughly chopped
• 4 cloves garlic, peeled
• 2–3 dried guajillo chiles, stemmed and deseeded
• 1 dried ancho chile (optional, for smokiness)
• 1 tomato, chopped
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp oregano
• ½ tsp ground cinnamon
• 2 cups beef stock (480ml)
• 1 cup water (240ml)
• Salt and pepper, to taste

For the ramen

• 4 packs instant ramen noodles, seasoning packets discarded
• 2 soft-boiled eggs, halved
• Sliced spring onions, chopped cilantro, and lime wedges, to garnish
• Optional: chili oil or shichimi togarashi, for extra heat

Instructions

Begin by making the birria base. In a dry pan, lightly toast the guajillo and ancho chiles for a minute or two until fragrant—be careful not to burn them. Transfer them to a bowl and cover with hot water to soak for 10–15 minutes, until softened.

Meanwhile, heat oil in a heavy pot over medium-high heat. Sear the beef chunks until browned on all sides, then set aside. In the same pot, sauté the onion and garlic until softened. Add the tomato, stir well, and cook for a few minutes until jammy.

Drain the softened chiles and place them in a blender with the sautéed onion mixture, vinegar, spices, and a splash of stock. Blend until smooth.

Pour the blended sauce back into the pot. Return the beef, then add the remaining stock and water. Season with salt and pepper. Bring to a simmer, cover, and cook on low heat for 2½ to 3 hours, or until the meat is tender and easily shredded.

Once the beef is ready, remove it from the pot and shred it with forks. Skim excess oil from the top of the consommé if needed, then return the beef to the broth to keep warm.

Cook the ramen noodles according to package instructions, then divide between serving bowls. Ladle the rich birria consommé over the noodles and top each bowl with generous handfuls of shredded birria beef.

Finish with soft-boiled eggs, sliced spring onions, chopped cilantro, and a wedge of lime. Add chili oil or shichimi togarashi if you like a little kick.

Cooking Tips

For the best depth of flavor, cook the birria low and slow—don’t rush it. Toasting the dried chiles is essential; it enhances their smoky complexity before blending. If you’re short on time, this dish can be adapted for a pressure cooker or slow cooker. Use instant ramen noodles for convenience, or substitute with fresh somen or udon if you want a more refined finish. Don’t skip the garnishes—they bring brightness and balance to the rich broth. And for an extra treat, reserve some of the consommé for dipping tacos or grilled cheese on the side.