How to make Birria Ramen recipe
How to make Birria Ramen recipe is a medium Mexican recipe that serves 4. 520 calories per serving. Recipe by Olivegrins on YouTube.
Prep: 12 min | Cook: 2 hrs 30 min | Total: 3 hrs
Cost: $25.07 total, $6.27 per serving
Ingredients
- 2 pounds Beef Chuck Roast (boneless, trimmed)
- 0.5 medium Onion (half onion, sliced and placed face down when searing)
- 1 clove Garlic (top chopped off, peel back outer layers, keep some skin for easier blending later)
- 2 pieces Chicken Bouillon Cube (adds umami to the broth)
- 6 cups Chicken Broth (or use water + extra bouillon cubes)
- 4 pieces Bay Leaves
- 5 pieces Arbol Chili (stem removed, seeds removed)
- 5 pieces Ancho Chili (stem removed, seeds removed)
- 5 pieces New Mexico Chili (stem removed, seeds removed)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Black Pepper (ground)
- 1 teaspoon Oregano (dried)
- 1 tablespoon Brown Sugar (optional, adds depth)
- 2 pieces Cinnamon Stick (optional, whole)
- 1 teaspoon Whole Black Peppercorns (optional, adds texture)
- 2 packs Ramen Noodles (any flavor, discard seasoning packet)
- 2 tablespoons Cilantro (chopped for garnish)
- 1 whole Lime (cut into wedges for serving)
- 1 tablespoon Valentina Hot Sauce (optional, adds extra heat)
Instructions
Prep Ingredients
Slice half an onion, chop the top off the garlic clove, peel back the outer layers leaving some skin attached. Remove stems and seeds from all chilies, then set aside.
Time: PT10M
Season the Beef
Pat the beef chuck dry, then season generously with salt, black pepper, and optional seasoning salt.
Time: PT2M
Sear Beef with Onion and Garlic
Heat a thin layer of oil in a skillet over medium‑high heat. Place the onion half face down, then add the garlic piece with the chopped top facing down. Add the beef and sear each side about 5 minutes until browned.
Time: PT10M
Temperature: 350°F
Transfer to Pot and Add Broth
Move the seared beef, onion, and garlic to a large pot. Pour in enough chicken broth (or water plus extra bouillon cubes) to fully submerge the meat. Add four bay leaves.
Time: PT5M
First Simmer
Bring the pot to a boil, then reduce to a low simmer. Cook for 30 minutes, partially covered.
Time: PT30M
Add Chilies
Stir in the prepared arbol, ancho, and New Mexico chilies.
Time: PT2M
Second Simmer
Continue to simmer on medium‑low for 20‑30 minutes, or until the chilies are very soft and beginning to fall apart.
Time: PT25M
Blend the Sauce
Remove the bay leaves. Transfer the broth, softened chilies, onion, garlic, a bouillon cube, salt, pepper, and oregano to a blender. Add a little extra broth or water to help blending. Puree until completely smooth.
Time: PT5M
Strain the Sauce
Pass the blended mixture through a fine‑mesh strainer back into the pot, pressing with a spoon to extract as much liquid as possible.
Time: PT3M
Optional Deep Flavor Simmer
Add whole black peppercorns, a tablespoon of brown sugar, and two cinnamon sticks. Simmer gently for an additional 60 minutes, stirring occasionally.
Time: PT60M
Cook Ramen Noodles
In a separate pot, boil water and cook the ramen noodles according to package directions (usually 3‑4 minutes). Drain and set aside.
Time: PT5M
Temperature: 212°F
Assemble the Bowls
Divide cooked ramen into serving bowls. Ladle hot birria broth over the noodles, add shredded beef, then garnish with chopped onion, cilantro, lime wedges, and a drizzle of Valentina hot sauce if desired.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: contains gluten, dairy‑free, nut‑free
Allergens: wheat, soy (possible in ramen noodles)
Ingredient Substitutions
- Instead of Beef Chuck Roast: Beef Short Ribs, Beef Stew Meat
- Instead of Onion: Shallot
- Instead of Garlic: Garlic paste
- Instead of Chicken Bouillon Cube: Beef Bouillon Cube, Vegetable Bouillon Cube
- Instead of Chicken Broth: Beef Broth, Vegetable Broth
- Instead of Bay Leaves: Bay Leaf Powder
- Instead of Arbol Chili: Dried Red Chili Flakes
- Instead of Ancho Chili: Pasilla Chili
- Instead of New Mexico Chili: Cascabel Chili
- Instead of Brown Sugar: Honey
- Instead of Cinnamon Stick: Ground Cinnamon
- Instead of Ramen Noodles: Egg Noodles, Rice Noodles
- Instead of Cilantro: Parsley
- Instead of Valentina Hot Sauce: Sriracha
Equipment Needed
- Large Pot
- Skillet
- Cutting Board
- Chef Knife
- Blender
- Fine Mesh Strainer
- Ladle
- Serving Bowls
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Searing the beef to develop flavor
- Simmering until meat is tender and chilies are soft
- Removing seeds from chilies to control heat
- Blending the hot sauce safely and straining for smoothness
- Optional hour‑long simmer for depth of flavor
Chef Tips from the Video
- Toast the chilies briefly in a dry pan before adding to the broth for extra smoky flavor.
- Add a splash of lime juice at the end of cooking to brighten the broth.
- If you prefer a richer broth, finish with a tablespoon of butter or a drizzle of sesame oil.
Troubleshooting
Broth is too thin or lacks flavor.
Simmer longer, add an extra bouillon cube, or incorporate a splash of soy sauce for depth.
Chili heat is too mild.
Leave some seeds in the chilies or add a pinch of cayenne pepper during the optional simmer.
Blended sauce is gritty.
Blend longer and strain through a fine mesh sieve; ensure chilies are fully softened before blending.
Storage
Refrigerator: Store broth and shredded beef separately in airtight containers for up to 4 days.
Freezer: Freeze broth in portioned containers for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- Prepare the birria broth a day ahead; it tastes richer after resting.
- Strain and refrigerate the sauce; reheat gently before serving.
- Cook the beef until it falls apart, then shred and store separately.
Frequently Asked Questions
What is the cultural significance and history of Birria Verde in Mexican cuisine?
Birria Verde originates from the state of Jalisco, where it was traditionally made with goat meat and served at celebrations and family gatherings. The green version uses tomatillos and a blend of chilies, giving it a bright color and smoky flavor that reflects the region’s love for complex, layered stews.
What are the traditional regional variations of Birria Verde in Mexican cuisine?
In Jalisco the classic birria verde uses goat and a mix of guajillo, árbol, and ancho chilies. In neighboring Michoacán, pork is sometimes substituted, and some cooks add a touch of chocolate for depth. The broth can also be served clear or thickened with masa, depending on local preference.
How is Birria Verde traditionally served in Mexico?
Traditionally, birria verde is served in a large bowl with the meat, broth, and chopped onions, cilantro, and lime on the side. It is often accompanied by warm corn tortillas for dipping, and a small plate of consommé for sipping between bites.
During which occasions is Birria Verde typically prepared in Mexican culture?
Birria Verde is a festive dish commonly prepared for birthdays, holidays such as Día de los Muertos, and large family gatherings. Its slow‑cooked nature makes it ideal for feeding crowds during celebrations.
How does Birria Verde fit into the broader Mexican cuisine tradition?
Birria Verde exemplifies Mexican cuisine’s emphasis on slow‑cooked, spice‑rich stews that balance heat, acidity, and aromatics. It showcases the Mexican love for chilies, herbs, and communal eating, linking it to other iconic dishes like pozole and mole.
What are the authentic traditional ingredients for Birria Verde versus acceptable substitutes?
Authentic birria verde uses goat meat, tomatillos, dried chilies (arbol, ancho, guajillo), and Mexican oregano. Acceptable substitutes include beef chuck for goat, chicken broth for traditional beef broth, and dried oregano if Mexican oregano is unavailable.
What other Mexican dishes pair well with Birria Verde ramen bowls?
Pair the birria ramen with Mexican street‑style corn (elote), fresh guacamole, or a simple cucumber‑lime salad. A side of refried beans or Mexican rice also complements the rich broth nicely.
How has Birria Verde evolved over time in Mexican cuisine?
While the original birria used goat and was served in a clay pot, modern versions often use beef for accessibility and are sometimes served as tacos (birria tacos). The ramen fusion presented by Olivegrins is a contemporary twist that blends Mexican flavors with Japanese noodle culture.
What are the most common mistakes to avoid when making Birria Verde at home?
Common mistakes include over‑cooking the chilies so they become bitter, not searing the meat which reduces depth of flavor, and blending the sauce without venting the blender lid, which can cause hot splatters. Also, forgetting to remove the seeds can make the broth overly spicy.
Why does this Birria Verde with Ramen recipe blend the broth and then strain it instead of serving it chunky?
Blending creates a silky, uniform texture that coats the ramen noodles evenly, while straining removes any remaining skins or seeds for a smooth mouthfeel. This technique mirrors traditional consommé preparation and ensures the broth is both flavorful and refined.
What does the YouTube channel Olivegrins specialize in?
The YouTube channel Olivegrins specializes in creative, home‑cooked fusion recipes that blend global flavors with approachable techniques. Olivegrins focuses on clear step‑by‑step tutorials, ingredient substitutions, and making restaurant‑style dishes accessible to everyday cooks.
How does the YouTube channel Olivegrins' approach to Mexican cooking differ from other Mexican cooking channels?
Olivegrins often experiments by pairing Mexican dishes with cuisines from other cultures, such as combining birria with ramen, whereas many traditional Mexican channels stick to classic preparations. Olivegrins emphasizes flexibility, ingredient swaps, and modern plating while still honoring authentic flavor profiles.
Last updated: August 29, 2026
