Chaos Cooking Birria Ramen (Print View)

Tender spiced beef and rich broth combined with ramen noodles and fresh vibrant toppings.

# Components:

→ Beef & Marinade

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 (14 oz) can diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles, fresh or instant (discard seasoning packets if instant)

→ Toppings

21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)

# Directions:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant, then soak in hot water for 10 minutes until softened.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender; blend until smooth.
03 - Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown beef on all sides in batches.
04 - Add chili blend and beef broth to pot with beef. Add bay leaves, bring to a simmer, cover, and cook over low heat for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef from pot and shred with forks. Discard bay leaves and skim excess fat from broth.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Cook ramen noodles according to package instructions, drain, and divide among four bowls.
08 - Ladle hot broth over noodles, top with shredded beef and desired toppings including halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil.
09 - Serve immediately and encourage customization with available toppings.

# Expert Advice:

01 -
  • The broth tastes like it took all day, but the actual hands-on work is surprisingly manageable.
  • It feeds a crowd without making you feel like you've been chained to the stove.
  • Every element—the beef, the broth, the toppings—can be prepped ahead, which means you're mostly just assembling magic at serving time.
02 -
  • Don't skip the toasting step for the dried chilies—it transforms them from flat to dimensional and makes the whole broth taste more intentional.
  • The broth is doing the heavy lifting here, so taste it after it's simmered and adjust the seasoning with soy sauce or lime juice if it needs brightness or depth.
03 -
  • If you can't find fresh ramen, instant ramen with the seasoning packet discarded is genuinely excellent—don't let anyone make you feel bad about that choice.
  • Soft-boiling the eggs just before serving means they stay jammy and warm, which is non-negotiable for this dish.
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