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Flavorful Birria Ramen Recipe with Rich Consommé and Cheese You Must Try

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A comforting fusion of traditional Mexican birria and Japanese ramen featuring a rich consommé, tender beef, and melty cheese for a cozy, flavorful meal.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried chipotle chile
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 6 cups beef broth (homemade or low sodium)
  • 12 oz fresh ramen noodles
  • 2 cups shredded Oaxaca cheese or mozzarella
  • 1 cup chopped white onion (for garnish)
  • 1 cup fresh cilantro leaves
  • Lime wedges (for squeezing on top)
  • Optional: sliced radishes, chopped green onions, or jalapeño slices

Instructions

  1. Soak the dried guajillo, ancho, and chipotle chiles in hot water for about 15 minutes until softened.
  2. In a blender, combine the soaked chiles (reserve some soaking water), quartered onion, garlic, cumin seeds, oregano, and apple cider vinegar. Blend until smooth, adding soaking water as needed to reach a thick sauce consistency.
  3. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Season beef chunks generously with salt and pepper, then brown on all sides until a deep crust forms, about 8 minutes total.
  4. Pour the chile sauce over the browned beef. Add beef broth and bay leaves, then bring to a boil. Reduce to a low simmer, cover, and cook gently for 2 to 2.5 hours until the beef is tender and falling apart.
  5. Using a slotted spoon, remove the beef chunks. Strain the consommé through a fine mesh strainer into a clean pot for a clear, flavorful broth. Shred the beef finely with forks and set aside.
  6. Bring a separate pot of water to a boil. Cook the ramen noodles according to package instructions (usually 3-4 minutes), then drain and divide into serving bowls.
  7. Ladle the hot consommé over the noodles. Top with shredded birria beef and a generous handful of shredded Oaxaca or mozzarella cheese. The heat from the broth will melt the cheese perfectly.
  8. Sprinkle chopped white onions and fresh cilantro on top. Add lime wedges on the side for squeezing. Optional radishes or jalapeños add a nice crunch and heat kick.

Notes

Soak dried chiles until soft for smooth blending. Toast cumin seeds before blending for enhanced aroma. Brown beef well for richer consommé. Strain broth for clarity. Cook noodles separately to maintain texture. Use melting cheese like Oaxaca or mozzarella for best results. Adjust spice level by reducing chipotle or adding jalapeños at serving. Store consommé and beef separately from noodles to avoid sogginess.

Nutrition

Keywords: birria ramen, birria consommé, ramen recipe, Mexican fusion, beef ramen, cheesy ramen, comfort food, spicy ramen

Find it online: https://chrisfeasts.com/flavorful-birria-ramen-recipe-with-rich-consomm-e-and-cheese-you-must-try/