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Birria Ramen 

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Birria Ramen 

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  • Author: Kevin Lee



Servings: 2

  • 1 lb beef chuck roast
  • 2 dried guajillo peppers
  • 3.5 oz chipotle peppers in adobo
  • 2 tbsp rice vinegar
  • 7 oz crushed tomatoes
  • 3 cloves garlic
  • ½ tsp dried oregano
  • ¼ tsp smoked paprika
  • ½  tsp cumin
  • ½ medium onion, chopped
  • 1 small cinnamon stick
  • 1 bay leaf
  • 3 whole cloves
  • 1 qt beef stock, low sodium
  • Green cabbage, thinly sliced
  • Lime wedges
  • Jalapeños, thinly sliced
  • Fresh cilantro, roughly chopped
  • Radish, thinly sliced
  • Salt and pepper, to taste
  • 2 Spicy “Beef” immi


  1. In a heat safe bowl, pour boiling water over your guajillo peppers and soak for 10 minutes. Meanwhile, cube the beef and season with salt and pepper. Set aside.
  2. Add chipotle peppers in adobo, crushed tomatoes, rice vinegar, garlic, oregano, smoked paprika and cumin to a blender. When peppers are done soaking, cut the stem off and remove the seeds. Add to the blender and blend until smooth.
  3. Pour the marinade mixture over the meat and mix well. Marinate overnight for best results.
  4. Set a large pot over medium heat or set your Instant Pot on sauté high, if using. Add 1-2 tbsp oil, then sauté the onions until golden and translucent, about 5-7 minutes.
  5. Add the meat and marinade, cinnamon stick, cloves and bay leaf to the pot. Cover with beef stock and cook on low for 3 hours; if using an Instant Pot, set to high pressure for 45 minutes.
  6. Once done, remove the meat and shred. Season with salt and pepper to taste, then set aside.
  7. Remove the aromatics (cinnamon stick, cloves, bay leaf) and drain the broth through a strainer. Add the strained onion/tomato mixture to the beef and mix well. The broth should be clear.
  8. Keep broth on warm while you cook your immi noodles for 6 minutes.
  9. For one serving, heat up 1 cup of beef broth and add 1/4 of the Spicy “Beef” spice packet. Mix well to dissolve the spices.
  10. Assemble your ramen and top the noodles with cabbage, radish and jalapeño.
  11. 11. Ladle the broth and garnish with lime and cilantro. Enjoy!