How To Cook Birria Ramen - Step By Step Recipe

Ingredients

• 4 tbsp Avocado Oil (for frying the peppers and aromatics)
• 3 pieces California Pepper (mild, can substitute with Anaheim pepper)
• 3 pieces New Mexico Pepper (medium heat, can substitute with poblano)
• 3 pieces Colorado Pepper (slightly hotter, can substitute with jalapeño)
• 2 whole Onion (yellow or white, sliced)
• 1 bulb Garlic (about 10 cloves, minced)
• 1 tbsp Dried Oregano (ground)
• 1 tsp Dried Basil (ground)
• 1 tsp Dried Thyme (ground)
• 4 leaves Bay Leaves (whole)
• 3 pounds Goat Meat (bone‑in chunks) (cut into bite‑size pieces; bone‑in for richer broth)
• 1 tbsp Smoked Paprika (adds smoky depth)
• 2 tbsp Goya Seasoning (Mexican seasoning blend)
• 1 tbsp Salt (initial seasoning for goat)
• 1 tsp Salt (added after marinating)
• 1 tsp Goya Seasoning (final flavor boost)
• 2 liters Low‑Sodium Beef Stock (store‑bought or homemade)
• 1 cup Water (plain water to adjust saltiness)
• 2 packs Instant Ramen Noodles (keep al‑dente; any brand works)
• 1 cup Black Beans (cooked or canned, drained)
• 1 cup Corn Kernels (fresh, frozen or canned)
• 2 stalks Green Onion (sliced thinly)
• 1 handful Cilantro (chopped)
• 1 wedge Lemon (optional squeeze before serving)

Instructions

1. Prep Peppers and Aromatics

   Slice the California, New Mexico, and Colorado peppers; slice the onions; mince the garlic.

   Time: PT10M

2. Fry Peppers, Onions, and Garlic

   Heat 4 tbsp avocado oil in a large frying pan over medium‑high heat. Add the sliced peppers, onions, and minced garlic. Stir‑fry until softened and fragrant, about 8 minutes.

   Time: PT8M

3. Add Dried Herbs

   Stir in 1 tbsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, and 4 bay leaves. Cook for another minute.

   Time: PT1M

4. Season and Marinate Goat

   In a mixing bowl, combine the goat meat chunks with 1 tbsp smoked paprika, 2 tbsp Goya seasoning, and 1 tbsp salt. Massage the spices into the meat, cover, and refrigerate to marinate for at least 6 hours (or overnight).

   Time: PT10M

5. Sear the Marinated Goat

   Remove the goat from the fridge, let it sit at room temperature 10 minutes, then add it to the pan with the aromatics. Sear on medium heat until browned on all sides, about 8 minutes.

   Time: PT8M

6. Build the Broth

   Pour 2 L low‑sodium beef stock and 1 cup water into the pan. Bring to a boil, then reduce to medium and simmer, covered, for 1 hour.

   Time: PT1H

7. Strain (Optional) and Keep Warm

   If you prefer a clear broth, strain through a fine‑mesh sieve into a clean saucepan. Keep the broth on low heat.

   Time: PT5M

8. Cook Ramen Noodles

   In a separate pot, boil water and cook the instant ramen noodles according to package directions, stopping 1 minute before fully soft. Drain and set aside.

   Time: PT3M

   Temperature: 212°F

9. Assemble the Bowls

   Divide noodles among 6 serving bowls. Top with black beans, corn kernels, sliced green onion, and chopped cilantro. Ladle hot broth over everything. Add a squeeze of lemon if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Avocado Oil: Olive Oil, Vegetable Oil
• Instead of California Pepper: Anaheim Pepper
• Instead of New Mexico Pepper: Poblano Pepper
• Instead of Colorado Pepper: Jalapeño
• Instead of Goat Meat (bone‑in chunks): Beef Chuck
• Instead of Smoked Paprika: Regular Paprika
• Instead of Goya Seasoning: Taco Seasoning
• Instead of Goya Seasoning: Taco Seasoning
• Instead of Low‑Sodium Beef Stock: Vegetable Stock
• Instead of Instant Ramen Noodles: Egg Noodles
• Instead of Black Beans: Pinto Beans
• Instead of Corn Kernels: Canned Corn
• Instead of Cilantro: Parsley

Equipment Needed

• Frying Pan
• Blender
• Mixing Bowl
• Saucepan
• Measuring Spoons
• Knife
• Cutting Board
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Marinate the goat meat for at least 6 hours to develop flavor and tenderness.
• Sear the goat pieces until nicely browned to build depth in the broth.
• Simmer the broth for a full hour to extract richness from the bones and spices.
• Balance the saltiness of the broth with a splash of water when serving with ramen.

Chef Tips from the Video

• Using bone‑in goat meat adds gelatin for a richer, silkier broth.
• A squeeze of fresh lemon brightens the smoky, spicy flavors.
• Toast the bay leaves briefly before adding for extra aroma.

Troubleshooting

Storage

Refrigerator: Store broth and cooked goat separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portion‑size containers for up to 2 months; goat meat can be frozen after marinating.

Room temperature: Do not store at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• Marinate the goat meat overnight for deeper flavor.
• Prepare the broth a day ahead; reheat gently before assembling.
• Cook the beans and corn in advance and store in the fridge.

Frequently Asked Questions