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Flavorful Birria Ramen Recipe Easy Homemade with Rich Consomé Dipping Broth

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A comforting fusion of tender birria beef and chewy ramen noodles served with a rich, spicy consomé dipping broth. This recipe is quick, approachable, and perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • Salt and black pepper, to taste
  • 4 cups beef broth
  • 4 servings fresh or dried ramen noodles
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • Lime wedges
  • 1 cup shredded Oaxaca or mozzarella cheese (optional)
  • Vegetable oil or avocado oil for searing
  • White vinegar (a splash)
  • Optional: diced white onion and radishes for serving

Instructions

  1. Toast the dried guajillo and ancho chiles lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain the chiles and place them in a blender with the chipotle pepper, quartered onion, garlic cloves, cumin, oregano, white vinegar, and a pinch of salt. Add about 1 cup (240 ml) of beef broth and blend until smooth. If too thick, add a little more broth.
  3. Heat 1-2 tablespoons of oil in your Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear in batches until browned on all sides (about 3-4 minutes per batch). Remove and set aside.
  4. Pour the chile sauce into the Dutch oven, add the seared beef, bay leaves, cinnamon stick, and the remaining beef broth. Bring to a gentle boil, then reduce to low and cover. Simmer for 2-3 hours, until the meat is tender and shreds easily.
  5. Remove the beef from the pot and shred it with two forks. Strain the broth through a fine mesh strainer into a clean pot to make the consomé clear and rich.
  6. Cook the ramen noodles according to package instructions (usually 3-4 minutes in boiling water). Drain and divide into serving bowls.
  7. Place a generous portion of shredded birria on top of the noodles. Ladle the hot consomé dipping broth into small bowls on the side. Garnish with sliced green onions, cilantro, lime wedges, and optional cheese. Dip noodles and meat into the broth before eating.

Notes

Toast dried chiles before soaking to release more flavor. Blend sauce smooth to avoid lumps. Simmer birria gently for tender meat. Cook ramen just shy of al dente to avoid mushiness. Strain broth twice for a clear consomé. Keep broth hot on low heat while serving. Adjust spice level by varying chipotle and chiles. Cheese is optional and can be substituted for dairy-free alternatives.

Nutrition

Keywords: birria ramen, consomé dipping broth, birria beef, ramen noodles, easy birria recipe, spicy broth, Mexican fusion, quick dinner, comfort food

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