Crockpot Birria Ramen Fusion

Prep Time 25

Cook Time 8

Total Time 8 25

Course Main Course

Cuisine Japanese, Mexican

Servings 6

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.

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

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

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.

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.

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.

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.

Boil the ramen noodles according to the package instructions—usually about 3 minutes. Drain and set aside.

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.