Birria Ramen Recipe Tastes Better From Scratch

A Pot Full of Memories

I first had birria at my friend Rosa’s kitchen table. The smell filled her whole house. It was rich and warm and a little bit spicy. I knew I had to learn how to make it myself.

This recipe is my own twist. I added ramen noodles to make it a full meal. It turns a special stew into a cozy bowl of soup. Doesn’t that sound wonderful?

Handling Your Chilies

You will use a few kinds of dried chilies. Please wear gloves for this part. I learned the hard way once. I rubbed my eye after handling chilies. Oh, it stung for an hour! I still laugh at that mistake.

Cut them open and shake out the seeds. This controls the heat. You get all the flavor without too much fire. What is your favorite level of spicy? Do you like it mild or hot?

The Magic of the Simmer

This is where the magic happens. You let the pot simmer for a long time. The meat becomes so tender it falls apart. The broth turns a beautiful, deep red color.

Your kitchen will smell amazing. This slow cooking matters. It blends all the spices together. It turns simple ingredients into something special. Good food cannot be rushed.

Fun Fact and Final Bowls

Fun fact: The word “birria” means “a mess” in Spanish. They called it that because it’s a mix of so many good things! Now, cook your ramen noodles separately. Just toss away the little flavor packets.

Put the noodles in a big bowl. Ladle that gorgeous broth over them. Top it with the shredded beef. Don’t forget the fresh onion, cilantro, and a squeeze of lime. The lime is important. It makes all the flavors pop!

Why This All Matters

Sharing food is sharing love. This recipe makes a lot on purpose. It is meant for a full table. It brings people together. That is its real power.

It also teaches us patience. The best things in life take time. This soup is a perfect example. What is a recipe that always brings your family together? I would love to hear about it.

Your Turn in the Kitchen

Now it is your turn. This recipe might look long, but it is simple. Just follow each step. You can do it.

What is your favorite cozy meal for a chilly day? Is it soup, stew, or something else? Tell me all about it. I am always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Dried guajillo chile peppers	8
Dried pasilla chile peppers	3
Dried arbol chile peppers	2-3
Roma tomatoes	5 (about 1.5lb)	quartered
White onion	1	roughly chopped
Garlic	1 head (10-12 cloves)	peeled
Whole black peppercorns	1 Tablespoon
Whole cumin seed	1 Tablespoon	or 1 ½ teaspoon ground cumin
Dried oregano	1 Tablespoon
Dried thyme	1 Tablespoon
Whole coriander seeds	½ teaspoon	or ¼ tsp ground coriander, or 4-5 whole cloves
Fresh minced ginger root	1 teaspoon
Mexican cinnamon stick	1 inch piece	or ⅛ teaspoon ground cinnamon
Apple cider vinegar	2 Tablespoons	or white vinegar
Water	4 cups
Bay leaves	2
Beef chuck roast	3 lb	cut into large chunks
Bone-in beef short ribs	4
Kosher salt	1 Tablespoon
Low-sodium beef broth	6 cups
Dry instant ramen noodles	8 packets	seasoning discarded
White onion	1	finely chopped (for serving)
Cilantro	1 bunch	chopped (for serving)
Limes	2	sliced (for serving)

My Cozy Birria Ramen Adventure

My grandson Leo calls this “hug-in-a-bowl” soup. I have to agree. It’s a mix of my favorite beef stew and his favorite noodles. The smell fills the whole house with warmth. It reminds me of big family Sundays. Let’s get cooking together.

• Step 1: First, we handle the dried chiles. Rinse them under cool water. Use kitchen scissors to cut them open. Shake out all the little seeds inside. (I wear gloves for this part. It saves my hands from getting spicy!)
• Step 2: Now, let’s make our magic sauce. Add the tomatoes and onion to your big pot. Cook them for a few minutes until they smell sweet. Then toss in the garlic, chiles, and all those lovely spices. Stir it all around. Doesn’t that smell amazing? Add the vinegar and water. Let it bubble softly for 15 minutes.
• Step 3: Time to blend everything until it’s super smooth. Pour the sauce through a strainer back into the pot. This makes the broth so silky. (This is my hard-learned tip: straining is the secret to no bits!) Add the beef broth and salt. Bring it to a good, rolling boil.
• Step 4: Gently add the big chunks of beef and the bay leaves. Put the lid on and let it whisper for about two and a half hours. The meat should be so tender it falls apart. I still laugh at how my dog waits by the stove this whole time.
• Step 5: Take the meat out and shred it with two forks. Toss out the bones and bay leaves. Cook your ramen noodles just like the package says. Put the noodles in a bowl. Ladle that gorgeous red broth on top. Pile on the beef, fresh onion, and cilantro. A squeeze of lime makes it sing. What’s your favorite soup to eat on a rainy day? Share below!

Cook Time: 3–3 ½ hours
Total Time: 3 hours 30 minutes
Yield: 8 big servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. You can make it your own. Here are a few ideas I love.

• Chicken Birria: Use chicken thighs instead of beef. It becomes lighter but just as cozy.
• Mushroom Magic: Try big, meaty mushrooms for a vegetarian version. The broth is still the star.
• Breakfast Birria: Serve the shredded beef with scrambled eggs. It’s a powerful way to start your day.

Which one would you try first? Comment below!

Serving Your Masterpiece

This soup is a whole meal by itself. But I love adding little touches. Warm corn tortillas are perfect for dipping. A small dish of sliced radishes adds a nice, fresh crunch. Don’t forget extra lime wedges for squeezing.

For a drink, a cold Mexican soda tastes wonderful. The bubbles cut through the rich broth. For the grown-ups, a light beer is a classic choice. It makes for a very happy dinner table. Which would you choose tonight?

Storing Your Delicious Birria Ramen

Let’s talk about keeping your birria ramen tasty for later. Store the broth and meat in one container. Put them in the fridge for up to four days.

You can also freeze it for a future busy night. I use old yogurt containers for the broth. They stack nicely in my freezer.

I once froze a big batch for my grandson. He was so happy to have a warm meal after school. This is why batch cooking matters so much.

It turns a busy day into a cozy one. To reheat, just warm the broth on the stove. Then add your freshly cooked noodles.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Birria Hiccups

Is your broth not rich enough? Simmer it a bit longer with the lid off. This makes the flavors stronger and more delicious.

I remember when my broth was too watery. A longer simmer fixed it right up. Getting the flavor right builds your cooking confidence.

Is the meat a little tough? It just needs more time to cook. Let it simmer until it falls apart with a fork.

Tender meat makes the whole dish feel special. Is the spice level too high for you? You can remove the arbol chiles next time.

Fun fact: Removing the seeds from the chiles also makes it milder! Controlling the heat means everyone at your table will enjoy it.

Which of these problems have you run into before?

Your Birria Ramen Questions Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free noodles instead of ramen.

Q: Can I make it ahead of time?

A: The broth and meat taste even better the next day.

Q: What if I can’t find a certain chile?

A: Use more of the other chiles you have. It will still be wonderful.

Q: Can I make a smaller portion?

A: Of course. Just cut all the ingredients in half.

Q: Any optional toppings?

A: A sprinkle of crumbled cheese is a lovely addition.

Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this birria ramen. It is a bowl full of warmth and love.

I would be so happy to see your creation. Sharing food is one of life’s great joys.

Have you tried this recipe? Tag us on Pinterest! You can find me at Grace’s Kitchen Table. I can’t wait to see your photos.

Happy cooking!

—Grace Ellington.