Let’s take a step back and discuss the Mexican stew known as birria. This meal is typically served during weddings, holidays, and other events; it’s almost festive in nature.
Birria, in reality, is indigenous from Jalisco, Mexico. It is a hearty stew that is usually cooked with lamb or goat. It is typically served with a blend of white onion and cilantro in a soup called consomé.
Usually served as a stew with corn tortillas for dipping, but birria tacos have been making waves in the taco world lately and can be found all over the place.
I have an obsession. I believe that I have viewed ten thousand videos of birria taco trucks preparing tacos.
It’s captivating: corn tortillas are dipped into the stew’s ruby crimson oil, birria meat is added, and everything is fried till crispy before being served with a small cup of consomé. The finest is when they prepare quesabirria, a kind of melted cheese that is especially gooey.
Now, there are times when there is leftover broth from last night. And that is when you can make birria ramen.
Contents
How to Make the Birria Consomé?
Before you learn how to make the birria, it is important that you learn about making the consomé right, am I correct?
Once you learn this, you can literally make several variations and use the broth in several other recipes. If you have read my article about making birria tacos at home, I am sure you know what I mean! *wink*
Here is a traditional recipe for that:
| Cooking Time | 3 hours |
Ingredients:
- Boneless chuck roast
- Olive oil
- Guajillo chiles
- Ancho chiles
- Tomatoes
- Onion
- Garlic
- Cinnamon stick
- Bay leaf
- Dried oregano
- Cumin
- Dried thyme
- Salt and fresh cracked black pepper
- Beef broth
Directions:
1. Prepare the Chiles and Veggies: Take off the stems from the ancho and guajillo chiles. Then combine the tomatoes, chiles, cloves of garlic, half an onion, cinnamon stick, and bay leaf in a pot. Pour in 4 to 5 cups of water, cover, and bring to a boil.
2. Mix: To make the base for your consomé, mix the softened veggies and chilies until they are smooth.
3. Cook the Beef: Heat up some olive oil in a different saucepan and sear the chuck roast until it’s browned all over.
4. Combine: Pour beef stock into the pot with the beef and add the blended sauce. Add the pepper, salt, thyme, cumin, and oregano.
5. Simmer: Let everything simmer together on low heat for about 3 hours. The beef should be tender and the flavors well combined.
What’s Birria Ramen?
So, now you know what a birria is and how to make the birria broth. So what is left? Getting straight to the birria ramen!
It sounds easy, right? That’s because it IS easy.
Very recently the videos of people making birria ramen has been popping up all over the internet And I am a foodie. Which means I MUST try out everything that looks delicious and sounds delicious.
I knew how to make the birria broth or consomé. So when I found out that you only to add in the ramen and the toppings of your choice, it did not take me a moment to try out the recipe the next day.
What is a birria ramen, you ask?
Just as it sounds, birria ramen is the mixing of birria and adding ramen to it. It is a hearty blend of Mexican and Japanese cuisine.
The ramen is made with three main ingredients: the birria broth or stew, the ramen, and the toppings!
The broth of the ramen is the birria consomé. All you need to do is pour the consomé into a bowl and add the cooked ramen of your choice to it.
Then, finish it off with all your favorite toppings. They can be an egg, dried kelp, cilantro, or even shredded cabbage. Like I said, it can literally be anything that you want to eat.
After learning about the recipe, I have already ended up making it thrice. And yes, let me tell you: this one is a great hangover meal as the spices and the Mexican flavor coats your tongue.
7 Best Recipes to Make Birria Ramen at Home!
Birria is the best— it tastes so good on a chilly day. If you just want to curl up with a bowl of real Beef Birria, I also have a recipe for that! Not just one thought. I have seven of them!
See, once you know how to make the birria, everything else just falls into place naturally. It becomes easy to experiment.
Here are the top seven birria ramen recipes that you need to try at home:
1. Butter Chicken Birria Ramen
| Preparation Time | 30 minutes for marinating + 10 minutes for prep |
| Cooking Time | 30 minutes |
Ingredients:
- 1 lb boneless chicken thighs
- 2 tbsp butter
- 2 tbsp birria spice mix (a blend of guajillo chile, ancho chile, cumin, oregano, thyme, cinnamon, and garlic)
- 4 cups chicken broth
- 2 packs of ramen noodles (discard the seasoning packet)
- Salt to taste
- Fresh cilantro, chopped onions, and lime wedges for garnish
Directions:
1. Marinate the Chicken: Apply the birria spice mixture to the chicken thighs and allow them to marinate for at least half an hour.
2. Prepare the Chicken: Melt the butter in a pot over medium heat. Once the chicken has marinated, add it and cook it until it is browned all over.
3. Get the Broth Ready: Transfer the chicken stock into the saucepan containing the chicken. After bringing it to a boil, lower the heat and simmer it for roughly 20 minutes.
4. Prepare the Noodles: Prepare the ramen noodles in a different pot as directed by the package, then drain while the broth is simmering.
5. Combine: After the chicken has cooked and become soft, shred it into smaller pieces. When the broth and chicken are in the saucepan, add the cooked noodles.
6. Serve: Ladle the butter chicken birria ramen into bowls and garnish with chopped onions, fresh cilantro, and a squeeze of lime.
2. Beef Birria Ramen
| Preparation Time | 15 minutes |
| Cooking Time | 3 hours and 10 minutes (approx.) |
Ingredients:
- 2 Guajillo Dried Peppers
- 2 Ancho Dried Peppers
- 1 ½ cup Boiling water
- 1 tsp. Cumin
- 1 Garlic Clove, minced
- 2 tsp. Dried Oregano
- 1 Cinnamon Stick, broken into pieces
- 1 Bay Leaf
- ½ lb. (250g) Chuck Roast
- 1 Package Instant Ramen (flavor of your choice)
For the toppings:
- Red onion, finely chopped
- Fresh cilantro, chopped
- Radish, thinly sliced
- Lime wedges
Directions:
1. Make the Sauce: Boil the guajillo and ancho peppers until they become tender. To make a smooth sauce, blend them with cumin, minced garlic, oregano, pieces of cinnamon stick, and bay leaf.
2. Get the Beef Ready: Chop the Chuck Roast and add a little oil to a pot to sear the chunks.
3. Cook the Beef and Ramen: Include the sauce with the pot of beef. After adding enough water to cover the beef, simmer it for about three hours or until it is soft. Add the instant ramen noodles to the saucepan and cook for the final ten minutes or until they are tender.
4. Serve: Arrange the birria ramen into bowls and garnish with lime wedges, chopped red onion, cilantro, and radish slices.
3. Creamy Mushroom Birria Ramen
| Preparation Time | 30 minutes |
| Cooking Time | 2 hours and 20 minutes (approx.) |
Ingredients:
- 1 lb beef chuck roast, cut into chunks
- 2 tbsp olive oil
- 4 dried ancho chiles, stems and seeds removed
- 4 guajillo chiles, seeds and stems removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- 2 cups sliced mushrooms (button or cremini)
- 1 cup heavy cream
- 2 packs of ramen noodles (seasoning packets discarded)
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and diced onions for garnish
Directions:
1. Prepare the Chiles: To soften the guajillo and ancho chiles, soak them in hot water for approximately 20 minutes.
2. Sauté the Beef: Heat the olive oil in a big pot over medium heat. When the beef chunks are added, brown them all over.
3. Purée the Sauce: After draining the chiles, mix them until smooth with a small amount of beef broth, onion, garlic, cumin, oregano, and cinnamon.
4. Cook the steak: Cover the steak in the pot with the chile sauce. Simmer after adding the remaining beef broth. Cook, covered, until the beef is cooked, about 2 hours.
5. Add Mushrooms and Cream: After adding the sliced mushrooms, simmer for a further ten minutes. Add the heavy cream after that, and season with salt and pepper.
6. Prepare the Ramen: Prepare the ramen noodles in a different saucepan as directed by the package, then drain.
7. Combine and Serve: Stir the cooked noodles into the pot with the broth and beef. To serve, spoon the creamy mushroom birria ramen into bowls and top with a squeeze of lime, chopped onions, and fresh cilantro.
4. Tangy Birria Ramen
| Preparation Time | 15 minutes (approx.) |
| Cooking Time | 2 hours and 10 minutes |
Ingredients:
- 2 Guajillo Dried Peppers
- 2 Ancho Dried Peppers
- 1 ½ cups Boiling water
- 1 tsp Cumin
- 1 Garlic Clove, minced
- 2 tsp Dried Oregano
- 1 Cinnamon Stick, broken into pieces
- 1 Bay Leaf
- ½ lb (250g) Chuck Roast
- 1 Package Instant Ramen
Toppings:
- Red onion, finely chopped
- Fresh cilantro
- Radish, thinly sliced
- Lime wedges
Directions:
1. Make the Sauce: Boil the guajillo and ancho peppers until they become tender. To make a tasty sauce, blend the softened peppers with pieces of cinnamon stick, minced garlic, dried oregano, and bay leaf.
2. Get the Beef Ready: Chop the Chuck Roast into large pieces. Brown the meat chunks with a little oil in a saucepan.
3. Cook the Beef and Ramen: Combine the beef and the blended sauce in a pot. Cover the beef with water, enough to cover it. Simmer until the beef is tender, about 2 hours. Add the instant ramen noodles to the saucepan and simmer until soft, about 10 minutes remaining.
4. Serve: Ladle the tangy birria ramen into bowls. Garnish with chopped red onion, fresh cilantro, radish slices, and a squeeze of lime.
5. Sweet and Crunchy Duck Birria Ramen
| Preparation Time | 15 minutes |
| Cooking Time | 1.5 to 2 hours (approx.) |
Ingredients:
- 2 Guajillo Dried Peppers
- 2 Ancho Dried Peppers
- 1 ½ cups Boiling water
- 1 tsp Cumin
- 1 Garlic Clove, minced
- 2 tsp Dried Oregano
- 1 Cinnamon Stick, broken into pieces
- 1 Bay Leaf
- ½ lb (250g) Duck Meat (duck breasts or legs)
- 1 Package Instant Ramen (discard the seasoning packet)
- 2 tbsp Brown Sugar (for sweetness)
- 1 cup Crushed Tortilla Chips (for crunch)
Toppings:
- Red onion, finely chopped
- Fresh cilantro
- Radish, thinly sliced
- Lime wedges
Directions:
1. Make the Sweet and Tangy Sauce: Boil the guajillo and ancho peppers until tender. Mix the softened peppers with a bay leaf, dried oregano, minced garlic, cumin, and pieces of cinnamon stick. Stir in the brown sugar for a hint of sweetness.
2. Prepare the Duck Meat: Slice the duck breasts into tiny strips if you plan to use them. Shred the duck leg meat if using it. Duck flesh should be cooked until browned in a pot with a little oil heated.
3. Cook the Duck and Ramen: Put the duck meat in a pot with the sweet and tangy sauce. Fill the duck with enough water to cover it. Simmer until the duck is soft, about 1 to 2 hours. Add the instant ramen noodles to the saucepan and simmer until soft, about 10 minutes remaining.
4. Serve: Spoon the crisp and sweet duck birria ramen into individual bowls. For a wonderful crunch, sprinkle crumbled tortilla chips on top. Add sliced radish, fresh cilantro, chopped red onion, and a squeeze of lime as garnish.
6. Birria Carbonara Ramen
| Preparation Time | 15 minutes |
| Cooking Time | 1.5 to 2 hours (approx.) |
Ingredients:
- 2 Guajillo Dried Peppers
- 2 Ancho Dried Peppers
- 1 ½ cups Boiling water
- 1 tsp Cumin
- 1 Garlic Clove, minced
- 2 tsp Dried Oregano
- 1 Cinnamon Stick, broken into pieces
- 1 Bay Leaf
- ½ lb (250g) Beef Chuck Roast (or any meat of your choice)
- 1 Package Instant Ramen (discard the seasoning packet)
- 2 Eggs
- 1 cup Grated Parmesan Cheese
- Salt and Pepper to taste
Toppings:
- Fresh cilantro
- Lime wedges
- Crispy bacon bits
Directions:
1. Make the Birria Sauce: Boil the guajillo and ancho peppers until they become tender. To make a tasty birria sauce, blend the softened peppers with cumin, chopped garlic, dried oregano, pieces of cinnamon stick, and bay leaf.
2. Get the Meat Ready: Chop the roast meat into large pieces. Heat some oil in a pot and sear the steak until it becomes browned.
3. Cook the Birria and Ramen: Put the steak and birria sauce in a pot. Cover the beef with water, enough to cover it. Simmer until the beef is tender, about 1 to 2 hours. Add the instant ramen noodles to the saucepan and simmer until soft, about 10 minutes remaining.
4. Carbonara Sauce: Beat the eggs and stir in the grated Parmesan cheese while the ramen cooks. Once the ramen is cooked, immediately remove it from the heat and toss in the egg mixture. The residual heat will cook the eggs and turn them into a creamy sauce akin to carbonara.
5. Serve: Spoon Birria Carbonara Ramen into individual bowls. Add crispy bacon bits, lime wedges, and fresh cilantro as garnish.
7. Seafood Birria Ramen
| Preparation Time | 15 minutes |
| Cooking Time | 15 to 20 minutes (approx.) |
Ingredients:
- 2 Guajillo Dried Peppers
- 2 Ancho Dried Peppers
- 1 ½ cups Boiling water
- 1 tsp Cumin
- 1 Garlic Clove, minced
- 2 tsp Dried Oregano
- 1 Cinnamon Stick, broken into pieces
- 1 Bay Leaf
- ½ lb (250g) White Fish Fillets (such as cod or tilapia)
- ½ lb (250g) Shrimp (peeled and deveined)
- 1 Package Instant Ramen (discard the seasoning packet)
Toppings:
- Red onion, finely chopped
- Fresh cilantro
- Lime wedges
- Sliced avocado (optional)
Directions:
1. Make the Birria Sauce: Boil the guajillo and ancho peppers until they become tender. To make a tasty birria sauce, blend the softened peppers with cumin, chopped garlic, dried oregano, pieces of cinnamon stick, and bay leaf.
2. Prepare the Seafood: Dice the white fish fillets into small pieces. Heat some oil in a pot and cook the shrimp and fish until just cooked through.
3. Cook the Birria and Ramen: Put the seafood in a pot with the birria sauce. Add enough water to submerge the seafood completely. Simmer for about fifteen minutes to infuse the flavors. Add the instant ramen noodles to the pot and simmer until soft, about five minutes. Garnish with your favorite topping and serve hot!
Slurping it Up!
If you want to know everything about birria ramen and how to cook it at home, I hope that this blog has been helpful to you. If you have any other queries related to the same, please feel free to let me know.
You can reach the bottom of the page by scrolling down. Then, leave your comments and queries in the box below. I’ll be there to answer them all for you!
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