Chaos Cooking Birria Ramen (Print Version)

Tender spiced beef simmers in rich broth, served over ramen noodles with fresh vibrant toppings.

# What You’ll Need:

→ Beef and Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 14 oz can diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen and Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# How to Make It:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until aromatic. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Blend soaked chilies, chipotle chili, white onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper until smooth.
03 - Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown beef on all sides in batches as needed.
04 - Add the blended marinade and 2 cups beef broth to the pot with beef. Add bay leaves, stir, bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until beef is tender and easily shredded.
05 - Remove beef and shred with forks. Discard bay leaves and skim excess fat from broth.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Cook ramen noodles according to package instructions. Drain and evenly divide among four bowls.
08 - Ladle hot birria-ramen broth over noodles. Top each bowl with shredded beef.
09 - Garnish with halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired.
10 - Serve immediately and encourage guests to customize with additional toppings.

# Additional Tips::

01 -
  • It takes the slow cooked magic of birria and gives it the slurp worthy comfort of a ramen bowl.
  • The broth is layered with smoky chiles, warm spices, and umami from soy and sesame oil.
  • You can prep the beef ahead and assemble bowls in minutes when you are ready to eat.
  • Toppings let everyone build their own perfect bowl.
02 -
  • Do not skip browning the beef. It builds a layer of flavor that simmering alone cannot achieve.
  • Skim the fat after cooking or your broth will taste greasy instead of silky.
  • Taste your broth before serving and adjust with more soy sauce, salt, or a squeeze of lime.
03 -
  • Use fresh ramen noodles if you can find them. They have better texture and absorb the broth without getting mushy.
  • Marinate the beef in the chile blend overnight for even deeper flavor.
  • Save any leftover birria broth for dipping quesadillas or sipping on its own.
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