Chaos Birria Ramen Fusion (Printable view)

Tender spiced beef with rich broth paired with classic noodles and vibrant toppings in a bold fusion.

# What You Need:

→ Beef & Marinade

01 - 2 pounds 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 tablespoons apple cider vinegar
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground cloves
13 - 2 bay leaves
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon black pepper
16 - 2 cups beef broth

→ Ramen & Broth

17 - 4 cups chicken broth
18 - 1 tablespoon soy sauce
19 - 2 teaspoons sesame oil
20 - 4 packs ramen noodles, fresh or instant without seasoning packets

→ 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)

# How To Make:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Blend soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender until smooth.
03 - Season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches to avoid overcrowding.
04 - Add blended chili marinade and 2 cups beef broth to the browned beef. Add bay leaves, stir, bring to a simmer, cover and cook on low heat for about 2.5 to 3 hours until beef is very tender and shred easily.
05 - Remove beef from pot and shred with forks. Discard bay leaves and skim excess fat from broth surface.
06 - In a separate large pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring mixture to a simmer.
07 - Cook ramen noodles according to package instructions. Drain and distribute noodles evenly into four serving bowls.
08 - Ladle hot birria-ramen broth over noodles. Top each bowl with shredded beef and arrange soft-boiled egg halves, scallions, bean sprouts, cilantro, lime wedges, and optional jalapeños, sesame seeds, and chili oil.
09 - Serve immediately, encouraging guests to customize toppings as desired.

# Expert Advice:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, all from one long simmer that does the work while you do other things.
  • It bridges two cuisines so naturally that guests always ask if they're tasting something traditional or something you invented.
  • Most of the labor is upfront; after the beef is braising, you're just finishing bowls to order.
  • The broth tastes like it simmered for days, but the whole dish comes together in under four hours.
02 -
  • Don't skip toasting the dried chilies dry first—it sounds fussy, but it deepens the flavor in a way soaking alone cannot.
  • The beef needs those full 2.5 to 3 hours; rushing it means tough, chewy meat instead of tender, melt-in-your-mouth strands.
  • Skim the fat from the broth before combining it with the chicken broth, or the final dish will feel greasy instead of balanced.
  • Instant ramen works, but fresh ramen noodles have a better texture and absorb the broth more beautifully if you can find them.
03 -
  • Toast the dried chilies in a dry pan first—it's one extra minute that transforms the entire depth of flavor in the broth.
  • Don't discard the soaking liquid from the chilies; that's pure flavor that some cooks add back into the blender for extra richness.
  • Make the birria broth a day ahead so the flavors settle and deepen, then you're only cooking noodles and soft-boiling eggs on the day you serve it.
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