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Flavorful Birria Ramen Recipe with Rich Consomé Dipping Broth

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A comforting and easy-to-make birria ramen combining tender braised beef with springy ramen noodles and a deeply savory consomé dipping broth. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks (or short ribs for extra richness)
  • 5 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 4 cloves garlic, peeled
  • 1 large white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 4 cups beef broth (preferably low sodium)
  • 1 cup water
  • 1 cinnamon stick
  • 2 cloves
  • 1 star anise (optional)
  • Salt to taste
  • 4 servings fresh or dried ramen noodles (fresh preferred)
  • 1 cup chopped white onion
  • 1 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Queso fresco or shredded cheese (optional)
  • Fresh sliced radishes and jalapeños for garnish (optional)

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes, turning frequently until fragrant but not burnt.
  2. Soak the toasted chilies in hot water for 15 minutes until softened.
  3. Drain the chilies and add them to a blender along with garlic, quartered onion, cumin, oregano, smoked paprika, apple cider vinegar, and 1 cup of the soaking water. Blend until smooth, about 1-2 minutes. Season with salt to taste.
  4. Place the beef chunks in a large heavy-bottomed pot or Dutch oven. Pour the chili sauce over the beef, ensuring all pieces are coated. Add bay leaves and cover. Marinate for at least 1 hour or overnight in the refrigerator.
  5. Preheat oven to 325°F (160°C). Cover the pot with a lid and cook the beef in the oven for about 2 hours, until the meat is fork-tender and shreds easily. Check occasionally and add a splash of water or beef broth if the sauce looks too thick or starts to stick.
  6. While the meat is braising, combine beef broth, water, cinnamon stick, cloves, and star anise in a saucepan. Bring to a simmer over medium heat and let it gently bubble for 30 minutes to infuse the flavors.
  7. Strain the broth through a fine mesh sieve into a clean pot. Season with salt to taste and keep warm on low heat.
  8. About 10 minutes before the birria is ready, bring a large pot of water to a boil. Cook the ramen noodles according to package instructions (3-4 minutes for fresh, 5-7 for dried). Drain and set aside.
  9. Shred the birria meat with two forks. Divide the noodles into serving bowls. Top with shredded birria, chopped onions, cilantro, and optional cheese.
  10. Serve with warm consomé in small dipping bowls on the side. Squeeze lime over the top and garnish with radishes and jalapeños if desired. Dip bites of birria and noodles into the consomé and enjoy.

Notes

For gluten-free, substitute ramen noodles with rice noodles. For dairy-free, omit cheese or use plant-based alternatives. Save some braising liquid to add to consomé for extra flavor but watch salt levels. Do not overcook noodles to keep them springy. Strain consomé for a clear broth. Marinate beef longer for deeper flavor. Toast chilies lightly to avoid bitterness.

Nutrition

Keywords: birria ramen, consomé broth, beef ramen, slow braised beef, Mexican ramen, easy birria recipe, rich broth, comfort food

Find it online: https://tastypierecipes.com/flavorful-birria-ramen-recipe-with-rich-consom-e-dipping-broth-easy-and-perfect/