Birria has taken the food scene by storm in recent years, and it's easy to see why. Deep, savory, and slow-cooked to perfection, it's a dish rooted in traditional Mexican cuisine but versatile enough to inspire modern fusion recipes. One of the most comforting and flavor-packed versions we’ve come across is this Crockpot Birria Ramen Fusion Recipe. It’s a playful and hearty mash-up of Japanese ramen noodles and the rich, aromatic flavors of Beef Birria Recipe Mexican Authentic style. Whether you’re a fan of classic Birria Tacos Recipe Mexican Authentic or just looking to spice up your dinner recipes lineup, this one's a guaranteed winner. And the best part? The crockpot does most of the heavy lifting, making this an easy birria recipe Mexican home cooks will love.
Crockpot Birria Ramen Fusion
Prep Time 25 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 25 minutes mins
Course Main Course
Cuisine Japanese, Mexican
Crockpot/Slow Cooker This is essential for getting the birria meat tender and infused with all those deep spices. If you don’t have one, a Dutch oven on low heat for several hours will work too, but you’ll need to monitor it more closely.
Blender For making the chile paste that forms the base of your birria broth.
Strainer To ensure a smooth broth free of any stray chile skins or seeds.
Medium pot For boiling ramen noodles.
Cutting board and sharp knife For prepping the garnishes and trimming the meat.
Tongs or slotted spoon To remove the cooked meat and shred it easily.
For the Birria Broth and Beef
- 3 lbs beef chuck roast you can also mix with short ribs or oxtail for extra richness
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 chipotle chiles in adobo from a can
- 1 medium onion quartered
- 5 cloves garlic
- 1 tbsp apple cider vinegar
- 2 tsp dried oregano preferably Mexican oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 3 whole cloves
- 1 bay leaf
- 4 cups beef broth
- 2 cups water
- Salt and pepper to taste
For the Ramen
- 4 packets of ramen noodles discard seasoning packets
- 4 soft-boiled eggs optional, for topping
- 1 cup bean sprouts
- ½ cup chopped green onions
- ½ cup cilantro chopped
- 1 lime cut into wedges
- 1 cup shredded Oaxaca cheese or mozzarella optional for quesabirria topping vibes
Make the Chile Sauce
Start by soaking the dried guajillo and ancho chiles in hot water for about 15 minutes until softened. While they soak, combine the onion, garlic, chipotle chiles, vinegar, oregano, cumin, coriander, cinnamon, cloves, and a pinch of salt in a blender. Add the soaked chiles (discarding their water) and ½ cup of the beef broth. Blend until smooth.
Prep the Beef
Season the beef chuck roast with salt and pepper. Cut it into large chunks if needed to fit in your crockpot. Place the beef in the slow cooker and pour the chile sauce over it. Add the remaining beef broth and water, then toss in the bay leaf.
Slow Cook the Birria
Set your crockpot to low and cook for 8 hours. The beef should be fall-apart tender and infused with the spices. You’ll notice a fragrant, reddish broth developing—that’s the magic of a Crock Pot Birria done right.
Shred the Meat
Once the beef is cooked, remove it from the broth with tongs and shred it using two forks. Strain the broth through a fine-mesh sieve to remove any solids, then return the strained broth to the crockpot to keep warm.
Cook the Ramen Noodles
Boil the ramen noodles according to the package instructions—usually about 3 minutes. Drain and set aside.
Assemble the Birria Ramen Bowls
In a large bowl, add a serving of ramen noodles, then ladle over the rich birria broth. Top with a generous portion of shredded beef. Add toppings like soft-boiled eggs, bean sprouts, chopped cilantro, green onions, and a wedge of lime.
For a Quesabirria Tacos Recipe inspired touch, sprinkle shredded cheese over the hot broth to melt slightly or serve with crispy cheese-crusted tortillas on the side.
Pairings
This Birria Ramen Fusion dish is already a hearty meal, but if you want to serve a full spread, here are some ideal pairings:
- Puerto Rican Recipes like tostones or arroz con gandules offer a starchy contrast that balances the boldness of the birria broth.
- A side of elote (Mexican street corn) or esquites adds a creamy and tangy texture.
- Agua fresca—especially hibiscus (jamaica) or tamarind—works beautifully to cool down the spice and refresh the palate.
- If you're feeling indulgent, pair it with a michelada or horchata milkshake for a full cultural collision.
FAQs
1. What cut of beef works best for birria ramen?
Beef chuck roast is the go-to for most beef birria recipe Mexican styles. It's well-marbled and breaks down beautifully during slow cooking. You can also combine it with beef short ribs or oxtail for deeper flavor.
2. Can I use chicken instead of beef?
You can, but it’ll be a different dish. If you're trying to lighten things up, go with chicken thighs (boneless, skinless). They’ll stay juicy during slow cooking. But for a true birria recipe Mexican authentic experience, beef is best.
3. Is it spicy?
It has a medium heat level thanks to the chipotle and dried chiles. If you're heat-sensitive, reduce the number of chipotle peppers or skip them entirely. You can always add more spice with chili oil or hot sauce when serving.
4. Can I prep it ahead of time?
Yes! You can make the birria meat and broth up to 3 days in advance. Just store the broth and meat separately in the fridge, then reheat and assemble when you're ready to serve. It actually tastes better the next day.
5. Can I make this recipe without a crockpot?
Definitely. Use a heavy Dutch oven or oven-safe pot. Simmer the meat on low for 4–5 hours, or until it's shreddable. But a slow cooker does make this a true easy birria recipe Mexican families can prep in the morning and enjoy by dinnertime.
