Birria Ramen Tacos Recipe That’s Blowing Up TikTok (Try It Today)
Juicy, spicy Birria beef folded into crispy tacos and paired with ramen noodles in consommé broth — the viral fusion dish you didn’t know you needed!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Fusion
- Method: Stovetop
- Cuisine: Mexican-Japanese
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 tablespoon oil
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 onion, chopped
- 5 garlic cloves
- 2 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- Salt & pepper, to taste
- 4 cups beef broth
- 1 pack ramen noodles (discard seasoning)
- Corn tortillas
- Shredded cheese (like mozzarella or Oaxaca)
- Chopped cilantro & onions (for garnish)
- Lime wedges
Instructions
- Heat oil in a large pot and sear beef chunks until browned. Set aside.
- In the same pot, toast dried chiles briefly, then cover with hot water and soak for 15 minutes.
- Blend soaked chiles with onion, garlic, chipotle, cumin, oregano, cloves, and 1 cup broth until smooth.
- Return beef to the pot, pour in the chile mixture and remaining broth. Simmer covered for 2.5 to 3 hours until beef is tender.
- Shred beef and reserve broth (consommé).
- In a skillet, dip tortillas in consommé, fill with shredded beef and cheese, then pan-fry until crispy.
- Boil ramen noodles separately, then serve in bowls with hot consommé and beef on top.
- Garnish tacos and ramen with cilantro, onions, and lime wedges.
Notes
Perfect for meal prep! You can make the birria ahead of time and use the consommé for soups or stews too.
Nutrition
- Serving Size: 1 taco with ramen bowl
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
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