Save to Pinterest My kitchen smelled like a dream collision the first time I tried this. I had leftover birria from a Sunday cookout and a craving for ramen on a rainy Tuesday night. Instead of reheating them separately, I dumped the spiced beef broth into a pot with chicken stock, boiled noodles, and watched two cuisines become something better than either alone. My roommate walked in, sniffed the air, and said it smelled like chaos. The name stuck.
I made this for a small dinner party once, and everyone went quiet for the first few bites. Then someone said it tasted like a hug from two grandmothers at once. We laughed, but it was true. The beef melts on your tongue, the noodles soak up all that spice, and the toppings add brightness and crunch. It is messy, bold, and unforgettable.
Ingredients
- Beef chuck roast: This cut becomes incredibly tender after slow simmering and soaks up all the chile flavor beautifully.
- Guajillo and ancho chilies: Guajillos bring fruity heat, anchos add smokiness. Toasting them wakes up their oils and deepens the broth.
- Chipotle in adobo: A small amount adds a smoky kick and ties the flavors together.
- Apple cider vinegar: Balances the richness and brightens the spices.
- Cinnamon and cloves: Just a pinch gives the broth warmth without tasting like dessert.
- Chicken broth: Lightens the birria base and adds body to the ramen broth.
- Soy sauce and sesame oil: These bring umami and that signature ramen depth.
- Ramen noodles: Fresh is best, but good instant noodles work perfectly. Just skip the seasoning packet.
- Soft boiled eggs: Creamy yolks melt into the broth and make every spoonful richer.
- Scallions, cilantro, and lime: Fresh, bright, and essential for cutting through the richness.
Instructions
- Toast and soak the chilies:
- Heat a dry skillet over medium and toast the guajillo and ancho chilies for a minute or two until they smell toasty and sweet. Cover them with hot water and let them soften for 10 minutes.
- Blend the marinade:
- Combine the soaked chilies, chipotle, onion, garlic, tomatoes, vinegar, and spices in a blender. Blend until completely smooth and deeply red.
- Brown the beef:
- Season the beef chunks with salt and pepper, then sear them in a hot Dutch oven with a little oil until golden on all sides. This adds flavor to the broth.
- Simmer the birria:
- Pour the blended chile mixture and beef broth over the beef, add bay leaves, and bring to a simmer. Cover and cook low and slow for 2.5 to 3 hours until the beef shreds easily with a fork.
- Shred and skim:
- Remove the beef, shred it, and discard the bay leaves. Skim off any excess fat floating on the broth.
- Build the ramen broth:
- In a separate pot, combine the birria broth with chicken broth, soy sauce, and sesame oil. Bring it to a simmer and taste for seasoning.
- Cook the noodles:
- Boil the ramen noodles according to package directions, drain, and divide them into four deep bowls.
- Assemble the bowls:
- Ladle the hot broth over the noodles and pile on the shredded beef. Add halved eggs, scallions, bean sprouts, cilantro, lime, jalapeños, sesame seeds, and chili oil as you like.
Save to Pinterest One winter night I served this to a friend who had just moved across the country. She was homesick and exhausted. After her second bowl, she said it felt like being welcomed somewhere new. That is what this dish does. It brings people in, warms them up, and makes them stay a little longer.
Make It Your Own
If you want extra richness, crisp some of the shredded beef in a hot skillet with a little birria fat before topping the bowls. The crispy edges add texture and a caramelized depth. You can also swap the beef for chicken thighs if you prefer something lighter, or use turkey for a leaner option. For a gluten free version, use rice noodles or certified GF ramen and tamari instead of soy sauce.
Storing and Reheating
The birria keeps beautifully in the fridge for up to four days. Store the beef and broth separately so the meat does not absorb too much liquid. When you are ready to eat, reheat the broth gently, cook fresh noodles, and assemble new bowls. The flavors deepen overnight, so leftovers often taste even better. You can also freeze the birria for up to three months.
Pairing and Serving Ideas
This dish is bold enough to stand alone, but it pairs wonderfully with a cold Mexican lager or a dry rose that can stand up to the spice. If you are serving a crowd, set out all the toppings in small bowls and let everyone build their own bowl. It turns dinner into an experience.
- Serve with a side of pickled radishes or quick pickled onions for extra tang.
- Offer extra lime wedges and hot sauce for heat lovers.
- Finish with a light dessert like mango sorbet or coconut flan.
Save to Pinterest This recipe is proof that the best food comes from curiosity and a little bit of chaos. Make it your own, share it with people you love, and do not be afraid to get messy.
Common Recipe Questions
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, allowing the meat to shred easily.
- → How should the dried chilies be prepared?
Toast the guajillo and ancho chilies briefly to release their aroma, then soak in hot water until softened before blending into the marinade.
- → Can I use store-bought broth for this dish?
Yes, using good quality beef and chicken broth enhances flavor, but homemade broth will provide deeper richness.
- → What toppings complement this noodle bowl?
Soft-boiled eggs, scallions, bean sprouts, fresh cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil add freshness, texture, and heat.
- → Is there a way to add extra texture to the beef?
For additional crispness, briefly pan-fry shredded beef before serving to caramelize the edges.
- → Can the dish be adapted for gluten-free diets?
Substitute gluten-free ramen noodles and soy sauce alternatives to accommodate gluten sensitivities.