Birria originated in the state of Jalisco as a traditional goat or beef stew cooked for celebrations and communal gatherings. Over time it spread throughout Mexico and has become a beloved comfort food, often served with tortillas or, in modern twists, with noodles.

In Jalisco, birria is typically made with goat and seasoned with dried chilies, while in other regions beef or lamb may be used. Some versions add vinegar or orange juice, and the broth can be served clear or thickened, depending on local preferences.

Traditionally, birria is served hot in a large bowl with the broth on the side for dipping, accompanied by corn tortillas, chopped onions, cilantro, and lime wedges. It is often enjoyed at festivals, weddings, and family celebrations.

Birria is commonly prepared for holidays such as Christmas, New Year's, and religious festivals, as well as for birthdays and community gatherings where a large, flavorful stew can feed many guests.

This recipe blends the deep, smoky flavors of traditional Mexican birria with the quick, comforting texture of Japanese ramen noodles, creating a unique cross‑cultural bowl that highlights both cuisines' love for bold broth and hearty protein.

Authentic birria uses dried chilies like guajillo, ancho, and pasilla, along with garlic, onions, and sometimes vinegar. In this recipe, you can substitute fresh chilies, smoked paprika, or chipotle powder if the dried varieties are unavailable, and use beef stock instead of homemade broth.

Serve the ramen birria alongside Mexican street corn (elote), a simple avocado salad, or warm corn tortillas for dipping the broth. A side of pickled carrots and radishes also adds a refreshing contrast.

Common errors include under‑cooking the dried peppers, not pressure‑cooking the beef long enough, and overcooking the ramen noodles. Also, adding too much liquid to the sauce can dilute the flavor, so keep the blend thick.

The Instant Pot reaches high pressure, which tenderizes the chuck roast in just 2 hours while preserving the bright, smoky flavors of the chilies. A slow cooker would require a longer cooking time and may not develop the same depth of flavor.

Yes, you can prepare the beef and sauce up to step 7, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the Instant Pot before adding freshly cooked ramen noodles.

The meat should be fork‑tender and falling apart, while the sauce should be thick enough to coat the beef and cling to the noodles. The broth will have a deep reddish‑brown hue from the chilies.

The YouTube channel Dan-O’s Seasoning focuses on bold, flavor‑forward recipes that often blend global cuisines, with a particular emphasis on spicy sauces, marinades, and creative uses of dried chilies.

Dan-O’s Seasoning combines authentic Mexican spice techniques—like rehydrating dried chilies—with quick, modern cooking tools such as the Instant Pot, creating hybrid dishes like ramen birria that are both traditional in flavor and convenient for home cooks.