Chaos Cooking Birria Ramen (Printable)

A bold fusion of spiced birria beef and classic ramen noodles in a rich, savory broth with fresh toppings.

# What You Need:

→ Beef and 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 - 1 can (14 oz) diced tomatoes
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 2 cups beef broth

→ Ramen and 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 if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup fresh cilantro, chopped
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# How-To Steps:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to 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 chunks with salt and pepper. In a large Dutch oven over medium-high heat, brown beef on all sides in batches as needed.
04 - Add chili puree and 2 cups beef broth to the browned beef. Add bay leaves, stir, cover, and simmer on low heat for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef and shred using two forks. Discard bay leaves and skim excess fat from broth surface.
06 - In a separate pot, combine the strained birria broth with chicken broth, soy sauce, and sesame oil. Bring mixture to a simmer.
07 - Cook ramen noodles according to package instructions. Drain and distribute evenly into four large bowls.
08 - Ladle hot birria-ramen broth over noodles and top each bowl with shredded beef.
09 - Garnish each bowl with halved soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil as desired.
10 - Serve immediately, inviting customization with available toppings.

# Expert Advice:

01 -
  • The broth is so good you'll want to drink it straight from the bowl with a spoon.
  • Tender beef that shreds itself after slow cooking, no fancy knife skills required.
  • A customizable canvas where everyone at the table can build their own perfect bite.
02 -
  • Toast your dried chilies before soaking—that's where half the flavor comes from, and skipping it leaves you with a flat, one-note broth.
  • Don't discard that chile soaking liquid; it has flavor, and you might need it if your blender needs help reaching that perfect smooth consistency.
03 -
  • If you want extra decadence, crisp some of the shredded beef separately in a hot skillet with a tiny bit of oil before piling it on top—the crusty bits are pure gold.
  • The lime isn't decoration; squeezing it into your broth at the end brightens everything and makes flavors that felt heavy suddenly sing.
Go Back