Chaos Cooking Birria Ramen (Print Version)

Tender spiced beef in rich broth served with classic ramen noodles and fresh vibrant toppings for a bold fusion.

# Components:

→ Beef & 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 tablespoons apple cider vinegar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - ½ teaspoon ground cinnamon
12 - ½ teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - ½ teaspoon black pepper
16 - 2 cups beef broth

→ Ramen & Broth

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

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - ½ cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Directions:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Place in a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Blend soaked chilies, chipotle chili, 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 or pot over medium-high heat and brown beef chunks on all sides in batches as needed.
04 - Add blended chili marinade and 2 cups beef broth to the browned beef. Add bay leaves, stir, bring to a simmer, then cover and cook on low heat 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef and shred with forks. Discard bay leaves. Skim excess fat from broth surface.
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 divide evenly among four large bowls.
08 - Ladle hot birria-ramen broth over noodles, top with shredded beef, then add soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired.
09 - Serve immediately and encourage customization with toppings.

# Expert Advice:

01 -
  • It's the kind of dish that feels fancy enough to impress friends but casual enough to eat in your pajamas on a weeknight.
  • Three hours of simmering means you're not actually cooking—the oven does the work while you disappear with a book.
  • Every bowl tastes different depending on how you load it up, so there's no right way to eat it.
02 -
  • Don't skip toasting the dried chilies—it's thirty seconds that changes everything about the depth of your broth.
  • Taste the broth before you serve it; it should make your mouth wake up with warmth and complexity, not just heat.
  • If you're using instant ramen, always discard the flavor packets and add soy sauce to your broth instead—those packets will ruin the balance you've worked three hours to create.
03 -
  • Make the birria broth a day ahead and let it sit in the fridge overnight—the flavors deepen and consolidate, and the fat solidifies so you can lift it right off the top.
  • Don't be afraid of the chili oil; it's the punctuation mark that makes every bowl different, so encourage people to drizzle it generously.
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