Birria Ramen Bowls
These Birria Ramen Bowls are super easy to make with a pre-seasoned Birria Roast. I grab mine from Aldi, but have seen them at Trader Joes and other specialty grocery stores. Birria Ramen at HOME = comfort food upgrade you didn’t know you needed. Juicy, tender birria + slurpable ramen noodles + all the toppings = flavor explosion in every bite. Trust me, you’ll be hooked. You can also turn the Birria into quesadillas by using the cooked meat and adding cheese to a tortilla and serving it with a side of sauce from the crockpot!
These Birria Ramen Bowls are the trendy fusion mash-up I am completely obsessed with right now. Tender, juicy birria beef, piled on top of slurpable ramen noodles, finished with fresh cilantro, white onion, avocado, and a drizzle of sriracha. Every bite is a flavor explosion. The richness of the slow-cooked birria, the snap of the noodles, the brightness of the toppings. It is hands-down one of the most satisfying bowls I have ever eaten.
The shortcut here is using a pre-seasoned birria roast. I get mine from Aldi, but Trader Joe's and other specialty stores carry them too. The roast comes already seasoned with all those classic birria spices (guajillo chili, cumin, garlic, oregano), so all you have to do is slow-cook it with a cup of beef broth and let the crockpot do its thing. Four hours on high or eight on low, and you have the most tender, flavorful, falling-apart beef of your life.
While the beef does its thing, you literally do nothing else until 15 minutes before you want to eat. Then you cook two packs of ramen noodles (toss the seasoning packets, you do not need them), reserve some pasta water, and start building bowls. The pasta water plus the birria juices creates the most incredible broth base. The toppings make it taste like a real ramen shop.
If you have any beef left over, turn it into birria quesadillas the next day. Tortilla, shredded cheese, leftover birria, fold and fry until crispy. Serve with a side of the leftover broth for dipping. It is genuinely one of the best repurpose meals you will ever make. Let's make it.
📝 Ingredients
- 1 Pre-seasoned Birria Roast
- 1 cup Beef Broth
- 1 white onion
- Cilantro, chopped
- Avocado, sliced
- Sriracha Sauce
- 2 packs of ramen noodles, without seasoning packet
- Reserved Salted pasta water from noodles
👩🍳 Directions
- 1
Place birria meat with all juices + 1 cup beef broth in crockpot. Cook on HIGH 4 hours or low for 8.
- 2
When ready to eat, cook ramen noodles on stove with salted water (no seasoning packets).
- 3
Chop onion, cilantro, and avocado.
- 4
To serve: place noodles in bowl, add 1/4 cup pasta water, then pile on birria meat + juices.
- 5
Top with onion, cilantro, avocado, and a drizzle of sriracha.
- 6
Slurp it up!
Ingredient Notes & Substitutions
Pre-seasoned birria roast: Look for these at Aldi (most reliable), Trader Joe's, H-E-B, or specialty Mexican markets. About 2 to 3 pounds. Comes pre-seasoned with traditional birria spices.
Beef broth: 1 cup added to the crockpot. Low-sodium for the most control over the final salt level. The pre-seasoned roast brings plenty of salt to the party.
White onion: One small white onion, finely diced. Goes on top fresh. White onion has a sharper, more classic Mexican flavor than yellow. Red onion also works.
Cilantro: A handful of fresh cilantro leaves, roughly chopped. Essential for that fresh, herby topping that ties everything together.
Avocado: 1 to 2 ripe avocados, sliced or cubed. Adds creaminess and richness that balances the bold beef.
Sriracha: A drizzle on top for heat and tangy depth. Sambal oelek, chili crunch, or any hot sauce works as a sub.
Ramen noodles: 2 packs of instant ramen, seasoning packets discarded. Fresh ramen noodles from an Asian market are even better if you can find them.
Reserved pasta water: A quarter cup per bowl. The starchy salted water adds silkiness to the broth and helps it coat the noodles.
How to Store, Reheat & Freeze
Store the birria beef and its broth in an airtight container in the fridge for up to 5 days. Store ramen noodles separately so they do not get soggy. To reheat, warm the beef in some of its broth on the stove or in the microwave, then cook fresh noodles and assemble bowls.
To freeze, freeze the beef with its broth in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Always cook fresh noodles when serving.
What to Serve With Birria Ramen Bowls
This is a complete one-bowl meal, but a few sides round out the experience. A simple cucumber salad with rice vinegar adds a cool, crisp contrast. Edamame or steamed bok choy bring a green element. For a Tex-Mex twist (since birria is Mexican), serve with chips and salsa or guacamole on the side. Limeade, Mexican beer, or a margarita all work beautifully as drinks. Save any leftover birria for quesadillas the next day, they are even better.
💡 Tips for Success
- Buy a pre-seasoned birria roast for the easy mode. Aldi, Trader Joe's, and many H-E-B or specialty markets carry them. If you cannot find one, season a chuck roast with a packet of birria seasoning or a blend of guajillo chili powder, cumin, oregano, and garlic.
- Cook on low if you have time, high if you do not. Low (8 hours) gives the most tender, fall-apart meat. High (4 hours) still works great. Either way, the meat should shred easily with two forks.
- Skim the fat off the top of the crockpot juices before serving if you prefer a lighter broth. Birria is traditionally rich, but you can lighten it up by removing some of the rendered fat.
- Cook the ramen noodles in salted water and ditch the seasoning packets. The birria broth is your seasoning. The packets are too salty and add MSG flavors that compete with the broth.
- Reserve a quarter cup of starchy pasta water from each bowl. The starch helps the broth coat the noodles and adds silkiness. This is a ramen-shop trick.
- Build bowls in this order: noodles, splash of pasta water, birria beef with juices, then toppings last. The fresh toppings stay crisp instead of wilting.
- Slice the onion thin. Thick onion pieces are too pungent. Thin half-moons or dice cut the bite and give you that classic birria-taco-style finish.
- Make birria quesadillas with the leftovers. Tortilla, shredded cheese, birria meat, fold and crisp in a hot pan until golden. Serve with a side of broth from the crockpot for dipping. Heaven.
❓ Frequently Asked Questions
What if I cannot find a pre-seasoned birria roast?
Use a 3-pound chuck roast and season it with a packet of birria seasoning (or 2 tablespoons guajillo chili powder, 1 tablespoon cumin, 1 tablespoon dried oregano, 1 tablespoon garlic powder, and 2 teaspoons salt). Add a cup of beef broth and cook as directed.
Can I make this without a crockpot?
Yes. Sear the seasoned roast in a Dutch oven, add the beef broth, cover, and braise in a 300 oven for 3 to 4 hours until fork-tender. Or pressure cook on high for 60 minutes with a natural release.
What kind of ramen noodles should I use?
Any instant ramen works (Nissin, Maruchan, Sapporo Ichiban). Toss the seasoning packets. For an upgrade, use fresh ramen noodles from the refrigerated section of an Asian market or H Mart.
Can I use other noodles?
Yes. Udon, soba, rice noodles, or even spaghetti work in a pinch. Ramen is the trendiest version but the dish is excellent with whatever noodles you have.
How spicy is this?
Mild as written. The birria has a deep, complex flavor with very little heat. The sriracha drizzle on top adds heat to your tolerance. For more heat, add pickled jalapenos or a chopped fresh chili to the toppings.
How long do leftovers keep?
The birria beef and broth keep in the fridge for up to 5 days. Store noodles separately so they do not get soggy. Reheat the beef in some of its broth and cook fresh noodles when ready to eat.
Can I freeze it?
Yes. The birria beef freezes beautifully for up to 3 months in airtight containers with its broth. Thaw overnight in the fridge. Cook fresh noodles when ready to serve, do not freeze cooked noodles.
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