Viral Birria Ramen with Tender Beef Consommé
Tender shredded beef, rich chile consommé, and springy noodles make this viral birria ramen the ultimate comfort food. A Mexican-Japanese mashup topped with Oaxaca cheese.
This birria ramen is the ultimate proof that some of the best culinary innovations happen when borders disappear. By taking the deep, earthy flavors of traditional Mexican birria de res and subverting the usual taco format for a bowl of springy noodles, you get a fusion dish that is far more than the sum of its parts.
The secret to a truly viral birria ramen is the consommé. We aren't just using a weak broth; we’re building a complex base of dried guajillo and ancho chiles, toasted spices, and beef chuck that braises until it collapses at the touch of a fork. This birria ramen recipe ensures every strand of noodle is coated in that signature reddish-gold fat, known as the 'liquid gold' of the birria world.
While you can certainly use instant noodles in a pinch, I recommend high-quality fresh or air-dried ramen for the best texture. When the melty Oaxaca cheese hits the hot broth and stretches alongside the savory shredded beef, you’ll understand why this dish took the internet by storm.
Ingredients
The Beef & Braise
- 3 lbs (1.4 kg) beef chuck roast, cut into 3-inch chunks
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1-2 chiles in adobo (plus 1 tbsp sauce)
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 6 cups beef bone broth
The Ramen & Toppings
- 4 portions fresh or dried ramen noodles
- 1 cup Oaxaca cheese (or Monterey Jack), shredded
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Radishes, thinly sliced (optional)
Instructions
- 1
Sear the beef chunks in a large heavy-bottomed pot or Dutch oven over medium-high heat until deeply browned on all sides; remove and set aside.
- 2
Toast the dried guajillo and ancho chiles in the same pot for 1-2 minutes until fragrant, then add the onion and garlic, cooking until slightly charred.
- 3
Add 2 cups of the beef broth to the pot with the chiles and aromatics; simmer for 10 minutes until the chiles are soft.
- 4
Transfer the chile-broth mixture to a blender, add the chiles in adobo, oregano, and cinnamon, and blend until completely smooth.
- 5
Return the seared beef to the pot, pour the blended sauce over it, and add the remaining 4 cups of broth and bay leaves.
- 6
Cover and simmer on low for 3 to 4 hours, or until the beef is tender enough to shred easily with two forks.
- 7
Remove the beef from the pot, shred it finely, and discard the bay leaves. Skim the reddish fat from the top of the broth and set it aside.
- 8
Cook your ramen noodles according to package instructions in a separate pot; drain well.
- 9
Ladle the hot consommé into deep bowls, add the noodles, and pile a generous portion of shredded beef on top.
- 10
Finish with a handful of shredded Oaxaca cheese, diced onion, cilantro, and a squeeze of lime. Drizzle some of the reserved red fat over the top for extra richness.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 68 g
- Carbs
- 54 g
- Fat
- 55 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 1420 mg
Tips
- → Don't skip searing the beef. That Maillard reaction provides the foundational depth for the entire consommé.
- → If your blender isn't high-powered, pass the chile sauce through a fine-mesh strainer before adding it to the pot to ensure a silky broth.
- → For an even deeper flavor, make the beef birria a day in advance; the spices meld and the fat is easier to separate once chilled.
- → If you want the 'taco' experience on the side, dip a corn tortilla in the consommé fat, fry it with cheese and beef, and serve it alongside the ramen.
FAQ
Can I make birria ramen in a slow cooker?
Yes! After searing the beef and blending the sauce, combine everything in a slow cooker and cook on low for 8 hours or high for 5 hours until the beef is tender.
How do I make the broth spicy?
The guajillo and ancho chiles are mild and smoky. To increase the heat, add 2-3 dried chiles de árbol to the blending process.
Why does my birria ramen broth look thin?
The broth gains body from the collagen in the beef. If it feels thin, let it simmer uncovered for 20 minutes after removing the meat to reduce and concentrate the flavors.
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