How to Make Birria Ramen at Home So Easy!

Ingredients

• 2 lb Chuck Roast (cut into 1‑2 inch chunks)
• 1 tsp Sea Salt (for initial seasoning)
• 2 tbsp Avocado Oil (high smoke‑point oil for browning)
• 1 large Yellow Onion (half diced for stew, half sliced for garnish)
• 2 Dried Ancho Chilies (stems removed, seeds optional)
• 2 Dried Guajillo Chilies (stems removed, seeds optional)
• 2 cup Hot Water (for steeping chilies)
• 1 tbsp Dried Oregano
• 0.5 tbsp Smoked Paprika
• 2 Bay Leaves
• 1 tsp Ground Ginger
• 1 packet Sazón Seasoning Packet (Latin‑style seasoning blend)
• 1 tsp Chili Powder (used in place of cumin)
• 0.5 tsp Black Pepper
• 3 Garlic Cloves (minced)
• 2 tbsp Red Wine Vinegar (adds acidity; apple cider vinegar can be substituted)
• 1.5 tbsp Tomato Paste
• 1 Chipotle Pepper in Adobo Sauce (plus 1 tbsp adobo sauce)
• 0.25 cup Granulated Sugar (balances bitterness of chilies)
• 0.5 cup Unsalted Butter (finishes the sauce, adds richness)
• 0.25 cup Fresh Cilantro (roughly chopped for garnish)
• 2 packages Ramen Noodles (any brand; cook according to package directions)
• 0.25 cup Additional Water (to thin sauce if needed)

Instructions

1. Prepare the Beef

   Trim the chuck roast and cut into 1‑2 inch chunks. Sprinkle evenly with sea salt; do not add pepper yet.

   Time: PT5M

2. Brown the Beef and Onion

   Heat the cast iron skillet over medium‑high heat, add avocado oil, and let it get hot. Add the beef chunks and brown on all sides, about 5‑7 minutes. Add half of the diced onion and continue to sauté until the onion softens and begins to caramelize.

   Time: PT10M

   Temperature: Medium‑high

3. Deglaze

   Pour a splash of water or broth into the skillet to deglaze, scraping up the browned bits. Turn off the heat and set the mixture aside.

   Time: PT2M

4. Soak Dried Chilies

   Remove stems and seeds from the ancho and guajillo chilies (keep seeds if you like extra heat). Place chilies in a heat‑proof bowl, cover with 2 cups hot water, and let steep for 15 minutes.

   Time: PT15M

5. Transfer to Instant Pot

   Add the browned beef, onion mixture, and any pan juices to the Instant Pot. Add enough water or beef broth to cover the meat (about 4 cups).

   Time: PT3M

6. Add Aromatics and Seasonings

   Stir in dried oregano, smoked paprika, bay leaves, ground ginger, Sazón packet, chili powder, black pepper, minced garlic, red wine vinegar, tomato paste, chipotle pepper with adobo sauce, and the soaked chilies (including the soaking liquid).

   Time: PT5M

7. Pressure Cook

   Seal the Instant Pot, set to 'Pressure Cook' (high pressure) for 45 minutes, then allow a natural pressure release for 10 minutes before quick‑releasing any remaining pressure.

   Time: PT55M

8. Blend the Sauce

   Using an immersion blender (or carefully transfer to a countertop blender), blend the cooked mixture until smooth. If the sauce is too thick, add a little water or broth to reach desired consistency.

   Time: PT5M

9. Balance Flavors

   Taste the sauce and add 1/4 cup sugar to balance bitterness. Adjust salt, vinegar, or additional sugar as needed. Add a splash of water if the sauce is overly thick.

   Time: PT3M

10. Finish with Butter

    Stir in 1/2 cup (1 stick) unsalted butter until fully emulsified, giving the sauce a glossy, rich finish.

    Time: PT2M

11. Cook Ramen Noodles

    While the sauce rests, cook the ramen noodles according to package directions, then drain and set aside.

    Time: PT5M

    Temperature: Boiling

12. Prepare Garnishes

    Roughly chop fresh cilantro and slice the remaining onion thinly for topping.

    Time: PT3M

13. Assemble Bowls

    Divide cooked ramen noodles among serving bowls. Ladle generous amounts of the birria sauce over the noodles, add pieces of tender beef, then top with sliced onion and chopped cilantro.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

4g