Como Hacer Birria Con Sopa De Ramen Noodle - Elvia La Acapulqueña
Como Hacer Birria Con Sopa De Ramen Noodle - Elvia La Acapulqueña is a easy Mexican recipe that serves 2. 250 calories per serving. Recipe by Elvia La Acapulqueña on YouTube.
Prep: 10 min | Cook: 13 min | Total: 30 min
Cost: $23.07 total, $11.54 per serving
Ingredients
- 2 cups Beef Birria Consommé (store‑bought or homemade, clear broth)
- 2 cups Water (to dilute if broth is very strong)
- 0.5 small White Onion (finely chopped)
- 15 g Fresh Cilantro (roughly one small bunch, chopped)
- 1 Lime (cut into wedges for serving)
- to taste Salt (prefer sea salt)
Instructions
Prepare Garnishes
Finely chop the white onion, rinse and chop the cilantro, and cut the lime into wedges.
Time: PT10M
Heat Broth
Combine the beef birria consommé and water in a saucepan and place over medium heat.
Time: PT5M
Temperature: Medium heat
Bring to a Boil
Allow the mixture to come to a rolling boil, then reduce to a gentle simmer.
Time: PT5M
Temperature: Medium heat
Add Onion
Stir in the chopped onion and let simmer for 2 minutes until slightly softened.
Time: PT2M
Temperature: Medium heat
Season
Season the soup with salt to taste. Optional: add a dash of hot sauce for extra heat.
Time: PT1M
Serve
Ladle the hot soup into serving glasses, garnish with chopped cilantro and a lime wedge on the side.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Beef Birria Consommé: Beef broth, Chicken broth
- Instead of White Onion: Yellow onion
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon
- Instead of Salt: Soy sauce (use sparingly), Celery salt
Equipment Needed
- Saucepan
- Ladle
- Chef's Knife
- Cutting Board
- Serving Glasses
Critical Steps — Do Not Skip
- Bring the broth to a rolling boil before reducing to a simmer.
- Season the soup at the end to avoid over‑salting.
- Garnish with fresh cilantro and lime just before serving.
Chef Tips from the Video
- For extra depth, use homemade birria broth simmered with dried chilies, garlic, and spices.
- Toast the lime wedges briefly over a flame for a smoky aroma before serving.
Troubleshooting
Soup tastes bland.
Add a pinch more salt or a splash of lime juice; you can also enrich the broth with a small amount of beef stock.
Broth becomes too salty.
Dilute with additional water or unsalted broth and adjust seasoning later.
Onion becomes mushy.
Add the onion later (last 2 minutes) and keep the simmer gentle.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 3 days.
Freezer: Freeze broth in portion‑size bags for up to 2 months.
Room temperature: Do not leave the soup at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the birria consommé a day ahead and refrigerate; reheat gently before serving.
- Chop onion, cilantro, and lime wedges in advance and store in separate containers.
Frequently Asked Questions
What is the cultural significance and history of Sopa de Vaso con Birria de Res in Mexican cuisine?
Sopa de Vaso con Birria de Res is a modern, street‑food style adaptation of traditional birria, a slow‑cooked beef stew from Jalisco. Served in a glass, it offers a quick, comforting broth that reflects Mexico’s love for flavorful soups and communal sharing.
What are the traditional regional variations of birria broth in Mexican cuisine?
In Jalisco, birria is made with goat or beef and a blend of dried chilies like guajillo and pasilla. In other regions, variations may include pork, added tomatoes, or different spice mixes, but the core concept of a rich, aromatic consommé remains.
How is Sopa de Vaso con Birria de Res traditionally served in Mexico?
Traditionally, the hot broth is poured into a clear glass or mug, garnished with chopped onion, cilantro, and a squeeze of lime. It is often accompanied by a side of tacos or tostadas, allowing diners to enjoy the soup and the meat separately.
On what occasions or celebrations is Sopa de Vaso con Birria de Res commonly enjoyed in Mexican culture?
While not tied to a specific holiday, this soup is popular as a comforting snack during cooler evenings, at family gatherings, and at street‑food festivals where birria is a star attraction.
What other Mexican dishes pair well with Sopa de Vaso con Birria de Res?
Pair the soup with crispy birria tacos, quesadillas, or a simple Mexican rice. A side of fresh guacamole and tortilla chips also complements the bright lime and cilantro flavors.
What makes Sopa de Vaso con Birria de Res special or unique in Mexican cuisine?
Its uniqueness lies in presenting the rich birria broth as a standalone, glass‑served soup, highlighting the depth of the consommé without the meat, and allowing fresh garnishes to brighten the flavor profile.
How has Sopa de Vaso con Birria de Res evolved over time in Mexican street food culture?
Originally, birria was a hearty stew served with tortillas. Over the past decade, vendors began offering the broth alone in glasses for quick consumption, adding fresh garnishes and lime to create a lighter, more portable version that appeals to modern diners.
What are the most common mistakes to avoid when making Sopa de Vaso con Birria de Res at home?
Common errors include over‑reducing the broth, which makes it too salty, and adding the onion too early, which can turn it mushy. Keep the simmer gentle and add the onion in the last few minutes.
How do I know when the Sopa de Vaso con Birria de Res is done cooking?
The soup is ready when the broth reaches a gentle simmer and the onion pieces are just softened but still slightly crisp. Taste for seasoning and adjust with salt or lime before serving.
What does the YouTube channel Elvia La Acapulqueña specialize in?
The YouTube channel Elvia La Acapulqueña focuses on authentic Mexican home cooking, especially dishes from the Acapulco region, offering step‑by‑step tutorials that blend traditional flavors with modern, easy‑to‑follow techniques.
Last updated: August 20, 2026
