Birria Ramen Fusion Beef (Printable)

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

# 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 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp 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 - 1/2 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 to 2 minutes until fragrant. Place in a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until completely smooth.
03 - Season beef chunks with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown beef on all sides in batches as needed. Remove and set aside.
04 - Add blended marinade and 2 cups beef broth to the pot with beef. Add bay leaves, stir, bring to a simmer, cover, and cook over low heat for 2.5 to 3 hours until beef is tender and easily shredded.
05 - Remove beef and shred using two forks. Discard bay leaves and skim excess fat from the broth.
06 - In a separate large pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a gentle simmer.
07 - Prepare ramen noodles according to package instructions, then drain and divide evenly among four bowls.
08 - Ladle hot birria-ramen broth over noodles, top with shredded beef, followed by halved eggs, scallions, bean sprouts, cilantro, lime wedges, and optional jalapeños, sesame seeds, and chili oil.
09 - Serve bowls hot, encouraging guests to customize with optional toppings.

# Expert Tips:

01 -
  • You get the slow-cooked comfort of birria without needing to master taco assembly.
  • That moment when rich, spiced broth meets silky noodles is pure kitchen magic.
  • It's the kind of dish people ask for again before they've even finished eating.
02 -
  • Don't skip the toasting of dried chilies—it's the difference between a flat sauce and one with real complexity.
  • The birria broth should taste rich and slightly spicy on its own; if it tastes thin, let it simmer longer and reduce by a quarter.
  • Crispy beef on top elevates everything—sear some shredded meat in a hot skillet just before serving if you have time.
03 -
  • A quick pan-sear of the shredded beef before serving adds texture and prevents mushiness in the broth.
  • If you're making this for a crowd, assemble the bowls in advance and keep them covered—the noodles actually absorb flavor this way and stay tender.
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