Birria ramen is a wonderful way to use up leftover birria. It begins with a consomé based broth that is thick, rich, and a bit spicy, then noodles, tender beef, soft boiled eggs, crispy quesadilla strips, and of course, TOPPINGS! This fusion style ramen is guaranteed to knock your socks off!!
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BUT when we do this ramen is my go-to.
It’s got all the great qualities of birria: rich and intense flavors, spice, the tenderest beef, and broth (consomé) so good you could literally drink it.
Add some noodles, a yolky soft-boiled egg, crispy tortilla strips, and a load of toppings and you’ve got the BEST fusion ramen.
This seriously easy homemade ramen is sure to quench your ramen thirst and will keep you warm all fall and winter.
So what do you need to make this ramen? ( + substitutions)
- Large egg
- Birria: If you are not using leftover birria and are making it specifically for this ramen you will need the following ingredients: beef chuck roast, salt and pepper, chile de árbol and guajillo chiles, garlic, white onions, paprika, cumin, oregano, ground clove, bay leaves, a cinnamon stick, and water.
- Ramen noodles: You have a few options as far as noodles go. The first is fresh ramen noodles. You can typically find them at Asian markets and if you’re lucky (like me) at your local grocery store. The second option is dry instant ramen. These are available in packages with just the noodles or you could even just take a package of Maruchan ramen and ditch the seasoning. Cheap and easy! Last but not least, if you would like to keep this dish gluten-free, you can most certainly use rice noodles.
- Neutral oil: To fry the quesadilla.
- Soft corn tortilla: White or yellow will work.
- Shredded cheese: Any melting cheese will do. I prefer queso quesadilla, Monterey jack, or pepper jack.
- Optional toppings: I highly recommend cilantro, diced red or white onion, lime wedges, and sliced radish. Other topping ideas: sliced avocado, corn, cabbage, and that heart of yours desires.
How do you make birria ramen?
In the case that you are not using leftover birria to make this ramen, you will first need to prepare the birria. You can find my recipe here. I have also included it in the notes for this recipe which you can find below.
The next component to prepare is the soft-boiled egg. Add one inch of water to a small saucepan and bring it to a boil over high heat. Once it is boiling add the egg, cover, and boil for six minutes.
Meanwhile, if using leftover birria, transfer two cups to a pot and heat on the stove over medium heat. If you don’t have enough consomé left or if you wish to dilute it a bit, you can use water to do so. Reduce to a simmer if it begins to boil.
Once the eggs have finished boiling, transfer them from the saucepan to a bath of ice water or run under cold water until the exterior is cool. Peel and set aside.
Heat a small skillet lightly coated with oil to medium heat. Add the corn tortilla, sprinkle half of it with cheese, then fold over.
Cook for approximately one minute or until golden brown and crispy, then flip and cook an additional one minute or until golden brown and crispy. Remove from heat and rest for one minute.
Slice the quesadillas into strips about 1/2″ wide.
To assemble: Place the ramen noodles in a bowl, ladle in birria, top with soft-boiled eggs and quesadilla strips, and garnish with desired toppings. Serve warm.
How to store
Refrigerate in an airtight container for up to four days.
If you make this birria ramen w/ quesadilla strips I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 large egg
- 2 cups birria (beef and consomé)
- 3-4 ounces ramen noodles, cooked according to package instructions and drained
- Neutral oil
- 1 soft corn tortilla, yellow or white
- 1 1/2 tablespoons shredded cheese, suggestions include queso quesadilla, Monterey jack, and pepper jack.
- Add one inch of water to a small saucepan and bring to a boil over high heat.
- Once boiling add egg, cover, and boil for six minutes.
- If using leftover birria, transfer to a pot and heat on stove over medium heat.
- Transfer egg from saucepan to a bath of ice water or run under cold water until the exterior is cool. Peel eggs and set aside.
- Heat a small skillet to medium heat.
- Coat lightly with oil. Add corn tortilla, sprinkle half of tortilla with cheese, then fold over. Cook for approximately one minute or until golden brown and crispy, then flip and cook an additional one minute or until golden brown and crispy. Remove from heat and rest for one minute, then slice into strips about 1/2" wide.
- To assemble: Place ramen noodles in a bowl, ladle in birria, top with soft-boiled eggs and quesadilla strips, and garnish with desired toppings. Serve warm.
Storage: Refrigerate in an airtight container for up to four days.
Beef Birria (Mexican Stew)
- Liberally sprinkle salt and pepper on beef chuck roast. Rub into roast and set aside.
- Place chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.
- Remove from stove. Transfer one cup of cooking liquid, peppers, garlic, and onion to a blender. Add paprika, cumin, oregano, ground clove, salt, and pepper. Pulse until smooth. You may run it through a fine sieve if you wish to rid it completely of any small bits of chile skin.
- Cut beef chuck roast into large pieces. Place in dutch oven. Add the sauce from step three and add just enough water to cover. Add bay leaves and cinnamon stick.
- Bring to a boil, cover, reduce heat, and simmer for 4-6 hours.
- Shred meat and return to stove to simmer for an additional 1-2 hours. Serve warm topped with cilantro, onion, and fresh-squeezed lime juice.
Nutrition Information:Yield: 1 Serving Size: 1 bowl
Amount Per Serving: Calories: 1823Total Fat: 93gSaturated Fat: 42gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 366mgSodium: 2249mgCarbohydrates: 166gFiber: 11gSugar: 9gProtein: 78g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc