Birria Ramen
BIRRIA RAMEN is a easy Mexican-Japanese Fusion recipe that serves 2. 620 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 10 min | Cook: 17 min | Total: 37 min
Cost: $22.66 total, $11.33 per serving
Ingredients
- 4 cups Birria Broth with Meat (Leftover slow‑cooked birria broth with shredded meat)
- 1 cup Fresh Sweet Corn Kernels (Halved ear, kernels removed)
- 1 piece Jalapeño Pepper (Sliced, left whole for garnish)
- 2 packets Ramen Noodles (Discard the flavor packets; break noodles for easier fitting)
- 4 oz Mexican Blend Cheese (Shredded; store‑bought Mexican blend)
- 1 oz Monterey Jack Cheese (Shredded; leftover wedge)
- 0.25 cup Onion (Finely chopped (about 2‑3 tbsp))
- 2 tablespoons Fresh Cilantro (Chopped; divided between broth and cheese taco)
- 1 piece Lime (Cut into wedges for squeezing over the bowl)
Instructions
Prep Ingredients
Chop the onion and cilantro, halve the corn ear and remove kernels, shred both cheeses, and break the ramen noodles into smaller pieces.
Time: PT5M
Simmer Birria Broth
Pour the leftover birria broth with meat into the medium pot and place over medium‑low heat. Stir occasionally and bring to a gentle simmer.
Time: PT5M
Temperature: medium-low
Add Corn and Jalapeño
Add the fresh corn kernels and the whole sliced jalapeño to the simmering broth. Cover and let simmer for five minutes.
Time: PT5M
Temperature: medium-low
Cook Ramen Noodles
Break the ramen noodles, add them to the pot, increase heat slightly if needed, and simmer gently for one minute. Then turn off the heat and let the noodles sit for 30 seconds to finish cooking.
Time: PT2M
Temperature: medium
Make Crispy Cheese Taco
In a skillet over medium heat, combine the shredded Mexican blend cheese, Monterey Jack, chopped onion, and cilantro. Press the mixture into small patties and fry until golden and crispy on each side, about 2‑3 minutes per side.
Time: PT5M
Temperature: medium
Assemble and Serve
Ladle the hot birria‑ramen into serving bowls. Top with corn, jalapeño, a sprinkle of fresh onion and cilantro, and a squeeze of lime. Serve the crispy cheese taco on the side for dipping.
Time: PT3M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 25g
- Fiber
- 5g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Birria Broth with Meat: store‑bought birria broth, beef stew broth seasoned with Mexican spices
- Instead of Fresh Sweet Corn Kernels: frozen corn kernels
- Instead of Jalapeño Pepper: serrano pepper, fresh chili of choice
- Instead of Ramen Noodles: any instant noodles
- Instead of Mexican Blend Cheese: shredded cheddar, shredded mozzarella
- Instead of Monterey Jack Cheese: shredded mozzarella
- Instead of Onion: shallots
- Instead of Fresh Cilantro: fresh parsley
- Instead of Lime: lemon
Equipment Needed
- Medium Pot
- Cutting Board
- Chef's Knife
- Skillet or Frying Pan
- Ladle or Large Spoon
- Serving Bowl
- Grater (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Bring the birria broth to a gentle simmer without burning.
- Cook the ramen noodles just until al dente to avoid sogginess.
- Fry the cheese‑onion mixture until golden and crispy without over‑melting.
Chef Tips from the Video
- Using leftover birria adds deep, smoky flavor that instant broth can’t match.
- A squeeze of fresh lime brightens the rich broth right before serving.
- For extra crunch, toast the corn kernels briefly in a dry pan before adding them.
Troubleshooting
Broth is too thick after simmering.
Add a splash of water or low‑sodium chicken stock to thin it to the desired consistency.
Ramen noodles become mushy.
Reduce cooking time to 45‑60 seconds and remove from heat immediately; let residual heat finish cooking.
Cheese taco sticks to the pan or falls apart.
Use a non‑stick skillet, keep the heat medium, and press the mixture firmly before flipping.
Storage
Refrigerator: Store broth and cheese tacos in separate airtight containers for up to 3 days.
Freezer: Broth freezes well for up to 2 months; reheat gently before use. Cooked ramen is best fresh.
Room temperature: Do not leave the dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Refrigerate leftover birria broth and reheat gently before using.
- Shred the cheeses ahead of time and store in a sealed bag.
- Pre‑chop onion and cilantro; keep them in separate containers.
Frequently Asked Questions
What is the cultural significance and history of Birria Ramen in Mexican‑Japanese fusion cuisine?
Birria Ramen blends Mexico’s traditional slow‑cooked goat or beef stew (birria) with Japan’s beloved instant noodle soup. The fusion reflects modern home cooks’ creativity in repurposing leftovers, marrying smoky Mexican flavors with the comforting texture of ramen.
What are the traditional regional variations of birria in Mexican cuisine?
Traditional birria originates from Jalisco and is made with goat, beef, or lamb, seasoned with dried chilies, garlic, and spices. Variations include birria de res (beef) and birria de pollo (chicken), each using local chilies and serving with consomé, lime, and onions.
How is birria traditionally served in Mexico?
In Mexico, birria is often served as a stew with its rich broth on the side for dipping tacos, accompanied by chopped onions, cilantro, lime wedges, and corn tortillas. The broth is sometimes reduced to a consommé called “consomé de birria.”
What occasions or celebrations is birria traditionally associated with in Mexican culture?
Birria is a popular dish for celebrations such as birthdays, holidays, and family gatherings, especially in the western states of Mexico. It’s also a staple at street‑food festivals and weekend family meals.
What authentic ingredients are essential for traditional birria versus acceptable substitutes in this Birria Ramen recipe?
Authentic birria uses dried chilies like guajillo and ancho, Mexican oregano, and often goat meat. In this ramen recipe, you can substitute the original broth with store‑bought birria broth or a well‑spiced beef stock if the traditional broth isn’t available.
What other Mexican dishes pair well with Birria Ramen?
Serve Birria Ramen alongside Mexican street‑style tacos, esquites (Mexican corn salad), or a simple avocado and tomato salad. A side of pickled carrots and radishes also adds a refreshing contrast.
What are the most common mistakes to avoid when making Birria Ramen at home?
Common mistakes include over‑cooking the ramen noodles, which makes them mushy, and letting the broth boil too hard, which can scorch the spices. Also, avoid overcrowding the pan when frying the cheese taco, as it prevents a crisp crust.
Why does this Birria Ramen recipe use shredded Mexican blend cheese instead of a single cheese type?
The blend combines the meltability of Monterey Jack with the sharp flavor of cheddar, creating a crispy taco that holds together while delivering a rich, slightly smoky taste that complements the birria broth.
Can I make Birria Ramen ahead of time and how should I store it?
Yes. Store the birria broth in an airtight container in the refrigerator for up to three days or freeze for two months. Cook the ramen noodles fresh, but you can pre‑make the cheese taco and re‑heat it briefly in a skillet before serving.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in family‑friendly Latin American recipes, quick weeknight meals, and creative ways to use leftovers, often featuring Mexican comfort foods with a modern twist.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks focuses on practical, everyday cooking with an emphasis on using pantry staples and leftovers, whereas many other Mexican channels concentrate on traditional, ceremony‑level dishes or elaborate gourmet techniques.
Last updated: August 24, 2026
