The BEST Birria Ramen Recipe | Takes Just 10 Minutes Of Prep

Birria ramen in a white bowl with a spoon, surrounded by an assortment of toppings

5 from 2 reviews

This birria ramen recipe takes fusion to a whole other level. It combines rich Mexican flavors with seasoned shredded beef, guajillo peppers, Japanese-style instant ramen noodles, and an assortment of fresh toppings. And let me tell you, it is just so, so good. Honestly, you would never guess such a delicious bowl of ramen could be started in your slow cooker and ready-to-go by the time you get home!



2 Guajillo Dried Peppers

2 Ancho Dried Peppers

1 ½ cup Boiling water

1 tsp. Cumin

1 Garlic Clove, minced

2 tsp. Dried Oregano

1 Cinnamon Stick, broken into pieces

1 Bay Leaf

1/2 lb. (250g) Chuck Roast

1 Package Instant Ramen

Optional toppings:

Red onion

Fresh cilantro




  1. Combine peppers (seeded) and boiling water in a blender.
  2. Add the cumin, garlic, dried oregano, cinnamon, and bay leaf and blend until smooth. Place the sauce in a strainer to remove any big chunks. Set aside.
  3. Season the beef with salt and pepper.
  4. Heat a non-stick skillet to medium-high heat on the stovetop and sear the beef for a minute on both sides until golden brown.
  5. Place beef and sauce in a slow cooker and cook on low for 5-7 hours, or until you can easily shred the meat with two forks.
  6. Add the instant ramen noodles to a pot of boiling water and let the noodles cook until soft.
  7. Serve the sauce, beef, noodles, and toppings in two bowls.


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