Birria ramen is the East-meets-Mexico fusion that makes complete culinary sense. The deeply spiced, chile-rich consommé of birria is the perfect broth for ramen noodles — complex, umami-forward, and warming in a way that few soups can match. This has become one of the most shared recipes in our community.
What You'll Need
For the Birria Broth
- Mi Amor Dried Guajillo Peppers (85g)
- Mi Amor Dried Ancho Peppers (85g)
- Mi Amor Dried Árbol Pepper (2–3 for heat)
- 700g beef short ribs or shank
- 3 Roma tomatoes
- 1/2 white onion + 5 garlic cloves
- 1 tsp cumin, 1 tsp oregano
- 1 tsp soy sauce (the fusion secret)
- 2L beef broth
- Salt to taste
For the Bowl
- 4 portions of ramen noodles (fresh or dried)
- 4 soft-boiled eggs, halved
- Green onions, thinly sliced
- Fresh cilantro
- Lime wedges
- Sesame seeds (optional)
- Chili oil for drizzle (optional)
Instructions
1. Build the Birria Broth
Prepare the dried chiles by removing stems and seeds, toasting in a dry pan 30 seconds per side, then soaking in hot water 15 minutes. Char tomatoes, onion, and garlic. Blend everything smooth with spices and 1 cup soaking liquid. Strain. Sear beef until browned, add chile broth and remaining beef broth. Add soy sauce. Simmer covered for 3 hours.
2. Shred and Season
Remove beef, shred finely. Taste the broth and adjust salt — it should be bold, slightly spicy, and deeply savoury. Return shredded beef to the broth to absorb the flavours for 10 minutes.
3. Cook the Noodles
Cook ramen noodles separately according to package directions. Do not cook them in the birria broth — they'll become mushy and cloud the beautiful consommé. Drain and place in bowls.
4. Assemble the Bowl
Ladle the hot birria broth generously over the noodles. Top with a mound of shredded birria beef. Add a halved soft-boiled egg. Scatter green onions and cilantro. Add a squeeze of lime and a few drops of chili oil if desired.
5. The Final Touch
Serve the bowl immediately while steaming hot. The contrast between the soft egg, slurp-worthy noodles, tender beef, and rich chile broth is the entire experience.
Tips
- Soft-boiled egg: Boil 6½ minutes exactly, then transfer to ice water. Perfect jammy yolk every time.
- Extra broth: Make the broth a day ahead — it develops remarkable depth overnight.
- Noodle choice: Wavy ramen noodles hold the broth best. Sun Noodle brand or instant ramen packets (discard the seasoning) both work.
The Mi Amor dried chile collection — the secret to making this broth taste like it took 12 hours.