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Flavorful Birria Ramen Recipe with Crispy Cheese and Consommé Broth

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A comforting fusion dish combining rich, spicy Mexican birria consommé broth with tender beef, slurpy ramen noodles, and a crispy cheese topping for a satisfying and indulgent meal.

Ingredients

Scale
  • 2 pounds beef chuck roast or short ribs, trimmed and cut into large chunks
  • 4–5 dried guajillo peppers, stems and seeds removed
  • 2 dried ancho peppers, stems and seeds removed
  • 1–2 tablespoons chipotle peppers in adobo sauce
  • 1 large white onion, quartered
  • 5–6 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black peppercorns
  • 6 cups beef broth (low sodium recommended)
  • 2 tablespoons apple cider vinegar
  • Salt, to taste
  • 8 ounces fresh or dried ramen noodles
  • 1 cup shredded queso fresco or mozzarella cheese
  • Fresh cilantro, chopped, for garnish
  • Thinly sliced white onion, for garnish
  • Lime wedges, for serving
  • Optional: sliced radishes or jalapeños for extra crunch and heat

Instructions

  1. Toast guajillo and ancho peppers in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. Drain chilies and add to a blender with chipotle peppers, quartered onion, garlic cloves, cumin, oregano, and black peppercorns. Blend until smooth, adding soaking water if needed to help blending.
  3. Heat a little oil in a heavy pot over medium-high heat and sear beef chunks on all sides until browned, about 3-4 minutes per side.
  4. Add chili paste, bay leaves, beef broth, and apple cider vinegar to the pot with beef. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is tender and broth is deeply flavored.
  5. Remove beef pieces and strain consommé through a fine mesh strainer or cheesecloth into a clean pot. Return beef to broth or shred separately if preferred.
  6. Cook ramen noodles according to package instructions. Drain and set aside.
  7. Heat a non-stick skillet over medium heat. Sprinkle shredded cheese in a thin layer and cook until golden and crispy on the bottom, about 3-5 minutes. Carefully flip or fold over the ramen bowl as a topping.
  8. Divide noodles into serving bowls, ladle hot consommé broth over, add shredded beef on top, then crown with crispy cheese. Garnish with chopped cilantro, sliced onion, lime wedges, and optional radishes or jalapeños.

Notes

Toast chilies carefully to avoid bitterness. Use quality beef cuts like chuck roast or short ribs for tenderness. Skim broth during simmering for clarity. Crisp cheese on medium heat to avoid burning. Adjust salt after simmering. Broth can be made ahead and tastes better after resting. Store broth and noodles separately to prevent sogginess.

Nutrition

Keywords: birria ramen, consommé broth, crispy cheese, beef ramen, Mexican ramen, fusion recipe, comfort food, spicy broth

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