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Flavorful Slow Cooker Birria Ramen Recipe with Rich Consommé Broth Made Easy

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A comforting and flavorful slow cooker birria ramen featuring tender beef chuck roast simmered with toasted chilies and spices to create a rich, clear consommé broth, served with springy ramen noodles and fresh garnishes.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 4–5 dried guajillo chilies
  • 2–3 dried ancho chilies
  • 6 cups beef broth
  • 2 tbsp tomato paste
  • 1 medium white onion, quartered
  • 4–5 garlic cloves, smashed
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • 1 fresh lime, cut into wedges
  • A handful fresh cilantro, chopped
  • Ramen noodles for 4 servings, cooked separately
  • Optional toppings: diced white onion, sliced radishes, chopped green onions, Mexican crema or sour cream

Instructions

  1. Toast guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes on each side until fragrant but not burnt. Remove stems and seeds, then soak in hot water for 20 minutes until softened.
  2. Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Heat a bit of oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 4-5 minutes per side (optional but recommended).
  3. Drain the soaked chilies, reserving some soaking water. Blend chilies with tomato paste, cumin, oregano, garlic, and a splash of soaking water until smooth to make chili paste.
  4. Place seared beef in the slow cooker. Add quartered onion, bay leaves, chili paste, and beef broth. Stir gently to combine.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender.
  6. Remove beef from slow cooker and shred with two forks. Discard bay leaves and onion pieces.
  7. Pour broth through a fine mesh strainer or cheesecloth into a large bowl or pot to remove solids and achieve a clear consommé. Taste and adjust seasoning with salt and pepper.
  8. Prepare ramen noodles according to package instructions in boiling water. Drain and divide into serving bowls.
  9. Top noodles with shredded birria beef. Ladle hot consommé over the top. Garnish with chopped cilantro, diced onion, sliced radishes, and a squeeze of fresh lime. Add a drizzle of crema if desired.
  10. Serve immediately while hot.

Notes

Toast dried chilies carefully to avoid burning for best flavor. Skim fat from consommé to keep broth clear and silky. Undercook ramen noodles slightly to prevent sogginess when combined with broth. Adjust seasoning gradually as broth concentrates during cooking. For gluten-free, substitute ramen noodles with rice or shirataki noodles. Leftovers keep well refrigerated separately for up to 4 days. Freeze consommé and beef separately for up to 3 months.

Nutrition

Keywords: birria ramen, slow cooker birria, consommé broth, beef chuck roast, ramen noodles, slow cooker recipe, Mexican ramen, easy birria recipe, comforting dinner

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