Let's take a step back and discuss birria ramen, a traditional Mexican stew. It's a festive dish, similar to those served at weddings, holidays, and other special occasions. It's often served as a stew with corn tortillas for dipping, but birria tacos have recently exploded on the taco market and are everywhere.

Birria ramen is a combination of birria with noodles. Birria is a delicious, somewhat spicy, sweet, sour, and extremely flavorful Mexican (often lamb) meat stew. Beef chunks are marinated in dried chiles, chipotles in adobo, vinegar, herbs, and spices before slow cooking to create a delicate, fall-apart, luscious stew.

Homemade birria ramen is the ultimate fusion of bold Mexican flavors and comforting Japanese ramen. This dish brings together the best of both worlds, offering a rich, savory broth with tender meat and soft noodles for an unforgettable meal.

Table of Contents

Best Noodles To Make Homemade Ramen

Fresh ramen noodles are my first option for birria ramen. I prefer Sun Noodles which are available in the frozen department of most Asian stores. You may also use dry instant ramen noodles. Nongshim Shin Ramyun (not the cups) has a thick and chewy texture that I enjoy.

Birria Ramen

Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes (includes simmering the birria)
Inactive Time: 10 minutes (for soaking dried chilies, if using)
Total Time: 3 hours

For 4 Servings

Author: Chris

Total time: 3 hours

Ingredients

4 large eggs.
4 portions of fresh ramen noodles, or instant noodles.
3 cups birria broth, from my Beef Birria recipe.
3 cups store-bought or homemade beef broth.
Kosher salt, to taste.
1 1/2 cups shredded birria, from my Beef Birria recipe.
3 green onions, thinly sliced.
1/2 cup roughly chopped cilantro.
1/2 cup minced white onion, (from about 1/4 cup white onion).
Kosher salt.
2 limes, cut into wedges.
1 radish, thinly sliced (optional).
1 Pinch of sesame seeds.

Steps

Bring a big saucepan of water to a boil, then remove from the heat. Soak the dried guajillo peppers for 15 minutes. Meanwhile, cube the meat and season on all sides with salt and pepper. Set aside.
Cook the ramen noodles according to the package's directions. Drain and divide into 2 dishes.
Meanwhile, boil the birria broth and beef broth together, stirring until completely blended. Taste the broth and season with salt as required. Divide the broth across the dishes. In a small bowl, combine the chopped cilantro and diced white onion with a squeeze of lime and a teaspoon of salt.
Slice the eggs in half. Top the ramen with shredded beef birria, soft-boiled eggs, green onions, a cilantro combination, and lime wedges. I like to sprinkle some sesame seeds on top of the eggs. This is optional. Serve immediately.

Notes

Fat is required for good ramen to adhere to the noodles and retain taste. If you want to use mostly chuck, you'll probably want to add a tiny quantity of a fattier cut as well.
If desired, chill the stock overnight and remove the fat (it will harden), then add the fat back in according to how much oil you want in the soup (at least 1 tablespoon each bowl).

Nutrition Facts (per serving)

Calories: 550 kcal
Sugar: 4 g
Sodium: 1200 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg

Tips & Tricks

For the perfect homemade Bosco sticks, there are a few simple tips that can take your snack to the next level. Follow these tricks to ensure your Bosco cheese sticks turn out crispy on the outside and gooey on the inside every time!

Marinate: If you have time, marinate the meat overnight; it will result in a more delicious ramen.
Plan ahead: This may be prepared ahead of time, including the stew and all of the toppings. When it's time to dine, all you have to do is heat everything up. It's practically instant satisfaction! Furthermore, if you make the birria the day before, you may strain and freeze the consommé.
When you refrigerate the consomé: (keep the beef separately), the fat will float to the top and harden, making it easy to remove and re-add. You should absolutely throw some of the oil back in; it has taste!
Make sure you've got bowls: Ramen is supposed to be served in deep bowls that can accommodate both soup and noodles; a standard shallow soup dish will not suffice. If you don't have specialist ramen bowls, use the largest, deepest bowls you have available, which can accommodate at least 3 cups of liquid.
Make Tacos: Make a taco (or five) and serve them beside the birria ramen for dipping. The crispy, crunchy taco contrasts beautifully with the ramen.

#TalesOfAKitchen #BirriaRamen #MexicanFood

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