Can I use chicken instead of beef in birria ramen?

Absolutely! While beef gives that classic birria richness, chicken thighs work beautifully for a lighter version of this Mexican ramen. Just reduce simmering time to 1-1.5 hours until tender. The consommé will be slightly less fatty but still packed with flavor from those gorgeous chiles.

How do I make birria ramen less spicy?

Easy fixes for this viral birria noodles recipe! Use only 1-2 mild guajillo chiles instead of the full amount, and skip the ancho chiles if you're really sensitive. Adding a tablespoon of honey or brown sugar to the paste helps balance heat too. Always taste your chile paste before adding it to the pot!

Can I freeze birria ramen consommé?

You bet - this spicy consommé ramen base freezes like a dream! Pour cooled consommé into freezer bags (leave room for expansion) and it'll keep for 2 months. Thaw overnight in the fridge - the flavor actually improves! Just reheat gently with a splash of water to bring it back to life.

What if I can't find dried chiles for fusion noodle soup?

No worries! Use 2 tablespoons each of guajillo and ancho chile powder instead for your comfort food mash-up. Mix with 1/2 cup hot water to form a paste. The flavor won't be quite as complex, but it'll still make delicious Mexican-Japanese fusion ramen.

Can I use instant pot ramen noodles for birria ramen?

While quick-cooking noodles work in a pinch for instant pot birria ramen, I highly recommend fresh or frozen ramen noodles for that perfect chewy texture. If you must use instant, undercook them slightly (1 minute less than package says) since they'll keep softening in the hot consommé.

Irresistible Birria Ramen Recipe with 3 Secret Tips

Name: Birria Ramen
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican-Japanese Fusion
Ingredients: 2 lbs beef chuck roast, cut into chunks; 4 cups beef broth; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 onion, chopped; 4 garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; Salt and pepper to taste; 2 packs ramen noodles (discard seasoning packets); Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Birria Ramen

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A comforting fusion bowl combining slow-stewed birria consommé with ramen noodles for a delicious and hearty meal.

Author: Sophia Collins
Prep Time: 20 mins
Cook Time: 3 hours
Total Time: 3 hours 20 mins
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-Japanese Fusion
Diet: Low Lactose

Ingredients

Scale

2 lbs beef chuck roast, cut into chunks
4 cups beef broth
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 onion, chopped
4 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
2 packs ramen noodles (discard seasoning packets)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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Instructions

Soak dried chiles in hot water for 15 minutes until softened.
Blend soaked chiles, onion, garlic, cumin, oregano, smoked paprika, salt, and pepper into a smooth paste.
Sear beef chunks in a pot until browned, then remove and set aside.
In the same pot, cook the chile paste for 2 minutes.
Add beef back to the pot with beef broth. Simmer for 2-3 hours until tender.
Cook ramen noodles separately according to package instructions.
Strain the birria consommé and pour over cooked ramen noodles.
Top with shredded beef, fresh cilantro, and lime wedges.

Notes

Adjust spice level by adding fewer or more chiles.
Use leftover birria meat for tacos or quesadillas.
Slow-cooker or Instant Pot versions work well—adjust cooking times accordingly.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Find it online: https://kitchenuser.net/birria-ramen-recipe-with-secret-tips/