Hello! I’m Olivia, the chef and memory-keeper from Crumb Recipes, where every dish tells a story. Let me tell you about the day after I first made my authentic Mexican Birria. My kitchen was still filled with the faint, lingering aroma of toasted chiles and savory beef, and my fridge was packed with the most incredible leftovers. It felt almost criminal to just have a simple bowl of reheated stew. I wanted to create something new, something exciting. That’s when I saw a lonely packet of ramen noodles in the pantry, and a lightbulb went off.
What followed was a kitchen adventure that resulted in the most incredible comfort food fusion I’ve ever tasted: this amazing Birria Ramen with Beef. This dish has become our family’s favorite leftover birria recipe, a testament to how the best meals can come from a little creativity. It’s the ultimate mashup of rich, savory Mexican consomé and slurpable Japanese ramen, and I promise you, it’s a game-changer.
What is Birria Ramen?
So, what in the world is Birria Ramen? Simply put, it’s the magical union of two of the world’s greatest comfort foods. This is where the rich, chile-infused consomé from your birria de res recipe gets a new lease on life, transforming into the most luxurious ramen broth you’ve ever tasted. Instead of a traditional ramen broth, you use the deeply flavorful, slightly spicy, and savory birria consomé ramen as the base. Then, you load it up with tender, shredded birria beef, perfectly cooked ramen noodles, and a whole host of delicious toppings.
It’s a dish that has taken the food world by storm, and for good reason. Every spoonful is a burst of complex flavor that’s both familiar and excitingly new. This Birria Ramen with Beef isn’t just a trend; it’s a dish that’s here to stay because, frankly, it’s just that good.
The 3 Key Components You’ll Need
The beauty of this easy birria ramen is that it’s all about assembling a few amazing components. If you’ve already made a batch of birria, you’re 90% of the way there. If not, don’t worry, I have a shortcut for you later on! Here are the three stars of the show.
| Component | Description | Why It’s Essential |
| The Birria Beef | Tender, fall-apart shredded beef that has been slow-cooked in a rich adobo sauce. Leftover Birria de Res is absolutely perfect for this. | This is the hearty, protein-packed soul of the dish, providing incredible flavor and texture. |
| The Consomé | The rich, red, and savory broth that the beef was cooked in. It’s the flavorful liquid gold that becomes your ramen base. | This is what makes it Birria Ramen! Its deep, complex flavor is irreplaceable and creates a broth unlike any other. |
| The Ramen Noodles | Your favorite instant ramen noodles. Just be sure to discard that little seasoning packet you won’t be needing it! | The noodles provide that classic, satisfying slurp and act as the perfect vehicle for soaking up all that delicious consomé. |
How to Assemble the Perfect Bowl (Step-by-Step)
Once you have your components ready, learning how to make birria ramen is incredibly simple. It’s all about a quick assembly that brings everything together in a steaming, beautiful bowl.
Step 1: Reheat the Birria and Consomé
First, in a medium saucepan, gently reheat your leftover shredded birria beef and the consomé over medium heat. You want to bring it to a gentle simmer to ensure everything is piping hot, which is crucial for the final assembly of your Birria Ramen with Beef.
Step 2: Cook the Ramen Noodles
While the consomé is heating, cook your ramen noodles in a separate pot of boiling water according to the package directions. It’s very important to cook them separately to avoid making the consomé starchy. Cook them until they are just al dente, as they will continue to soften in the hot broth. Once cooked, drain them well.
Step 3: Add Your Toppings
Next, prepare all your toppings. A classic ramen bowl is all about the garnishes! A jammy, soft-boiled egg is a must in my opinion. Finely dice some white onion, chop up some fresh cilantro, and slice a lime into wedges. This is also the time to get any other desired birria ramen toppings ready to go.
Step 4: Pour Over the Hot Consomé and Serve
Finally, it’s time to assemble! Place a nest of the cooked ramen noodles at the bottom of a deep bowl. Top the noodles with a generous portion of the warm, shredded birria beef. Then, carefully ladle the hot, steaming consomé over everything. Garnish with your prepared toppings and serve immediately.
“No Leftovers?” Quick Birria Consomé Hack
But what if you’re craving Birria Ramen with Beef and you don’t have any leftovers? Don’t worry, I’ve got you covered with a quick hack that gives you a deeply flavorful broth in about 20 minutes. It won’t have the same depth as a slow-braised version, but it’s a fantastic substitute in a pinch.
- Quick Consomé Ingredients: 4 cups of high-quality beef broth, 1-2 dried guajillo chiles (stems and seeds removed), 1/4 onion, 2 cloves of garlic, 1 tablespoon of tomato paste, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin.
- Quick Consomé Instructions: First, toast the dried chiles in a dry skillet for 30 seconds per side until fragrant. In a saucepan, bring the beef broth, toasted chiles, onion, and garlic to a simmer. Cook for about 10 minutes until the chiles are soft. Carefully transfer everything to a blender with the tomato paste and spices and blend until completely smooth. Strain the sauce back into the pot, and you have a quick consomé ready for your ramen!
Pro Tips & Essential Toppings
- The Perfect Soft-Boiled Egg: A jammy, soft-boiled egg (or ajitsuke tamago) is one of the most essential birria ramen toppings. Its creamy yolk adds an incredible richness that balances the savory broth. Boil an egg for exactly 6-7 minutes, then immediately transfer it to an ice bath.
- Don’t Overcook the Noodles: This is a golden rule of ramen. Cook the noodles until they are just tender but still have a slight bite. They will continue to cook in the hot consomé, and you want to avoid them becoming mushy at all costs.
- The Toppings List:
- Thinly sliced radishes for a crisp, peppery bite.
- Finely diced white onion for a sharp crunch.
- Freshly chopped cilantro for a bright, herbaceous note.
- A lime wedge for a squeeze of acidity to cut through the richness.
- A spoonful of salsa macha for a nutty, spicy kick.
- Of course, a perfect soft-boiled egg.
Storing and Reheating Instructions
If you happen to have leftovers of your Birria Ramen with Beef, it’s crucial to store the components separately to maintain their integrity. Keep the consomé and beef mixture in one airtight container, and the cooked noodles and fresh toppings in separate containers in the refrigerator. When you’re ready to eat, simply reheat the broth and assemble a fresh bowl. This prevents the noodles from becoming bloated and soggy.
FAQs about Birria Ramen with Beef
What kind of noodles are best for birria ramen?
Instant ramen noodles work perfectly for this dish because they cook quickly and have that classic wavy texture. You can find them at any grocery store. Just remember to discard the included seasoning packet, as all your flavor will come from the rich consomé.
Can I make this with chicken or pork birria?
Absolutely! While this guide focuses on Birria Ramen with Beef, the concept works beautifully with any kind of birria. Chicken or pork birria would be just as delicious and would pair wonderfully with the ramen noodles and toppings.
Is birria ramen spicy?
The spice level of your birria ramen depends entirely on the consomé. If your original birria recipe was mild, your ramen will be too. You can easily add heat by garnishing with sliced jalapeños, a drizzle of hot sauce, or a spoonful of spicy salsa macha.
What is the red broth in birria ramen?
That beautiful, rich red broth is the consomé from a birria de res recipe. Its color and deep flavor come from a blend of rehydrated dried chiles, such as ancho and guajillo, that are blended with spices and used to braise the beef.
Conclusion
This Birria Ramen with Beef recipe is the ultimate comfort food mashup and, in my opinion, the absolute best way to enjoy leftover birria. It’s a dish that feels both incredibly gourmet and wonderfully easy, transforming a previous night’s dinner into an exciting new meal that your whole family will love. It’s a perfect example of how a little creativity in the kitchen can lead to the most delicious results.
I truly hope you give this recipe a try! When you do, please come back and leave a comment and a rating below I would love to hear how your kitchen adventure turned out.
For more simple and delicious recipes just like this one, be sure to follow me on Pinterest! I’m always pinning the best easy weeknight meals, and I’d love to share them with you.
Birria Ramen with Beef
Ingredients
Method
- Toast the dried chiles in a dry skillet until fragrant, about 1–2 minutes per side. Soak in hot water for 15 minutes until softened.
- Blend soaked chiles with onion, garlic, chipotle (if using), vinegar, oregano, cumin, cloves, and 1 cup of beef broth until smooth.
- Season beef with salt and pepper. Sear in a large heavy pot until browned on all sides.
- Pour blended sauce over beef, add remaining beef broth, and bring to a boil. Add bay leaves if desired.
- Reduce heat, cover, and simmer for 2.5 to 3 hours or until beef is tender and shreddable.
- Remove beef and shred with two forks. Skim fat from the broth if needed, then return shredded beef to pot.
- Cook ramen noodles according to package directions (without seasoning). Drain and divide into bowls.
- Ladle birria broth and shredded beef over noodles. Top with your choice of garnishes and serve hot.
