My family met at a near-by Mexican restaurant, Ruben’s, to celebrate my husband’s birthday. I love this restaurant. They serve their margaritas in tall, thin, towers topped with flaming sparklers. So fun! Also, Ruben’s partnered with a Mexican tequila maker to produce their own blend of tequila, which they call Maestro Dobel. Such a unique touch.
Ruben’s prides itself on serving authentic Mexican food. I ordered the birria burrito, which was too die for. Birria is not on the menu of any other Mexican restaurants in my neck of the woods. Two of my grandsons ordered birria ramen. I must admit I have never heard of birria ramen. This soup originated in Mexico City. It combines Japanese ramen noodles with the rich, spicy broth of Mexican birria stew. The results—a delicious fusion of Mexican and Asian flavors. Much like posole, birria ramen is garnished with chopped onions, thinly sliced radishes, cilantro, and lime wedges and sometimes even a soft-boiled egg. I had to re-create this soup at home for my grandsons. My husband gave Birria Ramen a 10—his highest rating. It is a must try!
Birria Ramen
Serves 4
For the birria:
2 dried chile de arbol peppers
2 pounds beef chuck, cut into 1-inch cubes
Salt for seasoning
Freshly ground black pepper for seasoning
2 tablespoons extra virgin olive oil
2 cups white onion, chopped
1 can (14-ounces) crushed tomatoes
1 can (7-ounces) chipotle peppers in adobo sauce
¼ cup rice vinegar
4 teaspoons minced garlic
1 teaspoon dried oregano leaves
½ teaspoon paprika
1 teaspoon ground cumin
1 cinnamon stick
6 whole cloves
2 bay leaves
2 quarts chick broth
Place a small saucepan filled with water over a high heat. When water boils, remove the saucepan from the heat and add dried chile de arbol peppers and soak for 15 minutes to soften.
Season beef cubes with salt and pepper. Place a large skillet over a medium-high heat. Add beef cubes and onion and sauté until beef cubes are browned and onion is translucent. Transfer the beef mixture to a slow cooker and set the heat on low.
In a food processor or blender, place tomatoes, chipotle peppers in adobo sauce (the entire can), vinegar, garlic, oregano, paprika, and cumin. Remove seeds from chile de arbol peppers and chop. Add peppers to the blender. Process until blended. Spoon the tomato mixture over the beef cubes. Add cinnamon stick, cloves, bay leaves, and chicken broth to the tomato/beef mixture and stir to combine. Cook on low 4 to 6 hours.
Remove beef from the slow cooker, remove any bones or excess fat, and shred. Set aside. Keep the liquid in the slow cooker warm.
For the ramen:
2 packages ramen noodles
Place chicken broth in a kettle over a medium-high heat and bring to a boil. Reduce heat and simmer until ready to serve. Cook ramen noodles in boiling water according to package directions. Drain.
To serve: Divide hot chicken broth among four soup bowls. Add noodles, top with birria meat, and stir to blend flavors. Garnish with your choice of toppings. (Adding Mexican crema to the soup and stirring it into the broth enhances the flavor.)
For the garnish:
Mexican crema or sour cream (1 to 2 tablespoons per serving
)Shredded cabbage
Thinly sliced radishes
Thinly sliced jalapeños
Chopped red or white onion
Chopped cilantro leaves
Lime wedges
Soft-boiled eggs
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2025 All Rights Reserved Carol Ann Kates
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