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Birria Ramen Recipe | www.iamafoodblog.com
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4.78 from 9 votes

Birria Ramen Recipe

This mash up of birria tacos and ramen is just too good to be missed!
Prep Time15 mins
Cook Time45 mins
Marinating Time2 hrs
Total Time3 hrs
Course: main
Cuisine: American, Japanese, Mexican
Keyword: birria, ramen
Servings: 4
Calories: 607kcal



Birria Stew

  • 2 lbs beef shank, brisket, chuck roast, or mix see notes
  • 3 dried guajillo peppers see notes
  • 7 oz chipotle peppers in adobo 1 small can
  • 1/4 cup vinegar rice vinegar preferred
  • 14 oz crushed tomatoes 1 small can
  • 5 cloves garlic
  • 1 tsp dried oregano Mexican preferred
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • 2 qt chicken stock or beef stock, sodium free/unsalted preferred

To make the ramen

  • 4 portions ramen noodles
  • 4 large eggs optional
  • 1/2 red onion sliced
  • cabbage shredded
  • lime wedges
  • jalapeños sliced
  • fresh cilantro chopped


  • Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your beef and season all sides with salt and pepper. Set aside.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Add chipotles in adobo, vinegar, tomatoes, garlic, oregano, smoked paprika, and cumin to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
    Saute your onions in an Instant Pot | www.iamafoodblog.com
  • Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones (if any). Taste and season with salt and pepper, if desired.
    Birria Tacos Recipe | www.iamafoodblog.com
  • Keep the consomé on warm and cook your noodles in rapidly boiling water, according to the package. Drain well.
    Birria Ramen Recipe | www.iamafoodblog.com
  • Ladle 2 cups of piping hot broth into deep bowls. Add the noodles and top with birria meat, shredded cabbage, onions, chopped cilantro, jalapeños, and birria ramen egg if desired.
    Birria Ramen Recipe | www.iamafoodblog.com


Good ramen requires fat to cling flavor to the noodles. To get the required amount of fat, if you choose to use mainly chuck, you'll probably want to throw a small bit of a fattier cut into the mix as well. 
If desired, chill the stock overnight and remove the fat (it will solidify) so you can add the fat back in according to how much oil you want in the soup (at least 1 tbsp per bowl).
You'll probably end up with extra meat. If you'd like to make some birria tacos as a side dish or garnish, see our birria taco recipe for instructions.
If you would like to make the optional birria ramen eggs: boil the eggs for 6 minutes and 40 seconds over medium high heat. Immediately immerse in ice cold water and let chill until you can peel them. Place the peeled eggs in the birria stock to marinate.
Since noodles vary wildly in nutrition based on if they are deep fried (as in instant noodles) or fresh, estimated nutrition does not include noodles.


Calories: 607kcal | Carbohydrates: 22.7g | Protein: 79.4g | Fat: 21g | Saturated Fat: 7.1g | Cholesterol: 229mg | Sodium: 2477mg | Potassium: 773mg | Fiber: 9.8g | Sugar: 11.5g