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Birria Ramen Recipes for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

birria-ramen-recipes-for-lunch

Birria Ramen Recipe

Ingredients:

Meat
2 lbs: Beef shank

Produce
2: Bay leaves
1: Cabbage
1: Cilantro, fresh
5 cloves: Garlic
3: Guajillo peppers, dried
1: Jalapenos
1: Lime, wedges
1: Onion, medium
1 tsp: Oregano, dried
1/2: Red onion
14 oz: Tomatoes

Refrigerated
4: Eggs, large

Canned goods
2 qt: Chicken stock
7 oz: Chipotle peppers in adobo

Pasta & grains
4 portions: Ramen noodles

Baking & spices
1: Cinnamon stick
6: Cloves, whole
1/2 tsp: Paprika, smoked

Oils & vinegars
1/4 cup: Vinegar

Nuts & seeds
1 tsp: Cumin

Instructions:

  • Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your beef and season all sides with salt and pepper. Set aside.
  • Add chipotles in adobo, vinegar, tomatoes, garlic, oregano, smoked paprika, and cumin to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
  • Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
  • Add the meat, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones (if any). Taste and season with salt and pepper, if desired.
  • Keep the consomé on warm and cook your noodles in rapidly boiling water, according to the package. Drain well. Ladle 2 cups of piping hot broth into deep bowls. Add the noodles and top with birria meat, shredded cabbage, onions, chopped cilantro, jalapeños, and birria ramen egg if desired.
birria-ramen-recipes-for-lunch

Birria Ramen With Short Ribs Recipe

Ingredients:

Meat
4 lbs: Chuck, roast
2 lbs: Short ribs

Produce
5: Bay leaves, dried
1: Cabbage
1: Carrot
1: Cilantro
1: Garlic
8: Guajillo chiles
1 tsp: Mexican oregano
1: Radishes
1: White onion, large
1: White onion

Canned goods
3 tbsp: Chicken bouillon

Pasta & grains
4 3 ounce packages: Ramen noodles

Baking & spices
1 tsp: Chili powder
1 tsp: Salt

Nuts & seeds
1 tsp: Cumin, ground

Liquids
7 cups: Water

Instructions:

  • In large pot add meat, onion, garlic, carrots and dried peppers. Cover with water.
  • Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil. Then reduce heat and continue to simmer.
  • After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out.
  • Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
  • Add the blended peppers into the broth and stir to combine.
  • Add in the chili powder as desired to get a nice deep red color to the broth.
  • Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
  • Remove the onion, garlic, carrots and bay leaves from the broth.
  • Remove the meat from the broth and shred. Remove any bones.
  • Bring a large pot of water to a boil.
  • Add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four bowls.
  • Spoon the birria consommé with meat into the bowls with the ramen noodles, add enough to cover the noodles.
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Beef Birria Ramen Recipe

Ingredients:

Meat
1: Birria de res consome & beef

Produce
1: Cilantro
1: Onion
1: Red cabbage

Pasta & grains
1: Ramen noodles., Plain

Oils & vinegars
1 Dash: Sesame oil or birria oil

Instructions:

  • In a cup or bowl, add warm consome. add your beef and your noodles. Cover with either a lid or foil and let sit for about five minutes, until noodles are tender/cooked.
  • Add your diced onion, cilantro and cabbage.

Easy Birria Ramen Recipe

Ingredients:

Refrigerated
1: Egg, large

Oils & vinegars
1: Neutral oil

Bread & baked goods
1: Corn tortilla, soft yellow or white

Other
2 cups: Birria (beef and consomé)

Instructions:

  • 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.

Beek Chuck Birria Ramen Recipe

Ingredients:

Gluten free

Meat
3 lb: Beef chuck, roast

Produce
3: Ancho chiles, dried
2: Bay leaves
1: Chiles de arbol, dried
6 cloves: Garlic
1/2 tsp: Ginger, ground
3: Guajillo chiles, dried
1 tsp: Oregano, dried
3: Roma tomatoes, large
1: White onion, small

Canned goods
4 cups: Beef stock

Baking & spices
3 tbsp: Avocado oil
1/4 tsp: Cinnamon, ground
1 pinch: Cloves, ground
1: Sea salt and freshly-cracked black pepper, fine

Oils & vinegars
1/4 cup: Apple cider vinegar

Nuts & seeds
1 tsp: Cumin, ground

Bread & baked goods
1: Corn tortillas

Instructions:

  • Slice the stems off of the dried chiles, then remove and discard the seeds inside. Press the “Sauté” button on the Instant Pot. Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside.
  • Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic and tomatoes and sauté for 3 more minutes, stirring occasionally. Then turn off the Instant Pot, and transfer the entire mixture to the blender.
  • Add 2 cups of the beef stock, the apple cider vinegar, cumin, oregano, ginger, cinnamon and cloves to the blender. Cover and carefully, blend for 1 minute, until the mixture is completely smooth. Set aside.
  • Briefly rinse out and dry off the Instant Pot insert. Season the beef with a few generous pinches of salt and black pepper. Press the “Sauté” button on the Instant Pot and add in 1 tablespoon of the oil. Add half of the beef and briefly sear it in the oil, turning the chunks occasionally so that they can sear on all sides. Transfer the first batch of beef to a clean plate, then sear the remaining beef likewise in the remaining tablespoon of olive oil. Turn off the Instant Pot.
  • Add all of the seared beef to the Instant Pot, along with the blended marinade, bay leaves and remaining 2 cups of beef stock, and give the mixture a quick toss. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release.
  • Carefully remove the lid once all of the pressure has released. Remove and discard the bay leaves. Then you can either choose to just leave the beef in larger chunks for serving. Or you can use two forks to shred the beef into bite-sized pieces, and then toss the shredded beef in the marinade so that it is evenly coated.
  • Taste and season the birria with additional salt and pepper, if needed.
  • Serve with ramen.

Classic Birria Ramen Recipe

Ingredients:

Meat
2: Beef shanks

Produce
1: Baby bok choy, half
2: Bay leaves
15 cloves: Garlic
2 oz: Ginger, slices
1 tbsp: Goji berries
5: Green onions
1: Green onions & cilantro
1/2: Onion, large
2: Tomato, large

Canned goods
2 tsp: Beef bouillon

Condiments
1/2 cup: Soy sauce
1 tbsp: Soy sauce, dark

Pasta & grains
1: Wheat noodles, fresh frozen or dry

Baking & spices
2: Chinese black cardamoms
1 tsp: Fennel seeds
1 large piece: Rock sugar or 2 tbsp sugar
1/2 tsp: Salt
1 tbsp: Sichuan peppercorn
2: Star anise

Oils & vinegars
6 tbsp: Cooking oil

Desserts
2: Licorice, slices

Beer, wine & spirits
1/2 cup: Shaoxing wine

Liquids
14 cups: Water

Other
3 tbsp: Toban djan

Instructions:

  • Bring all spices for spice bag and toast them on a dry pan until you can smell aroma, about 2 minutes. Place in a spice bag and fold it tight. Set aside.
  • Blanch beef in a large pot (8 qt) of boiling water for 1 minute to get rid of excess blood. Drain and set aside. Quickly rinse now-empty-pot to make soup.
  • Heat now-empty-pot over high heat and add cooking oil. Add garlic, ginger, onion and green onion. Sauté everything about 1 to 2 minute, then add toban djan and rock sugar. Sauté all together for 1 minute then add soy sauce, shaoxing wine, dark soy sauce and salt, stir.
  • Add blanched beef, tomatoes and beef bouillon. Stir everything together so tomato melts and beef will absorb sauces, about 3 to 4 minutes. Pour water and finally add spice bag. Stir one good time and bring it boil. When it’s boiling, cover and reduce heat to medium low and simmer for 1 hour 30 minutes.
  • When soup has about 10 minutes to finish cooking, bring another pot of salted water to boil. Blanch baby bok choy for 1 minute and remove from water. Set aside. Cook noodles by following directions of package you’re using. Drain and place in a serving bowl. Pour beef soup into noodle bowl, garnish with chopped green onions and cilantro. Serve immediately.

Birria Ramen Recipe

Ingredients:

Meat
3 lbs: Beef chuck

Produce
1 cut into thick 4-inch thick slices: 1 pound daikon
6: Bay leaves
1 Handful: Cilantro
1 whole head: Garlic cloves peeled
5 slices: Ginger
1: Leafy greens
2 pieces: Sand ginger
5: Scallions
1: Tangerine peel, dried

Condiments
1 tbsp: Soy sauce, dark
1/4 cup: Soy sauce, light

Pasta & grains
1: Noodle

Baking & spices
10 pieces: Amomum white cardamom, dried
2: Cardamom pods, black
10: Cloves
1/2 tbsp: Fennel seeds
1/2 tbsp: Peppercorns, whole white
15 g: Rock sugar
1: Salt
4: Star anise pods

Oils & vinegars
3 tbsp: Oil

Desserts
4 slices: Licorice, root

Beer, wine & spirits
1/4 cup: Shaoxing wine

Liquids
16 cups: Water

Other
2 small pieces: Chinese (cassia) cinnamon

Instructions:

  • First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That’s the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon.
  • Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don’t want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
  • In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
  • Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
  • Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
  • Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro.

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