Birria Ramen Fusion
There's this moment when you're three hours deep into braising beef with dried chiles, and your kitchen smells like Mexico had a sleepover at a ramen shop. That's when you know you've crossed some invisible culinary line that probably shouldn't exist but absolutely does. The guajillo and ancho chiles don't just add heat—they bring this smoky, fruity complexity that makes regular ramen broth look like it's been living in black and white its whole life. This isn't your typical Tuesday night dinner; it's the kind of bowl that makes you question why anyone ever thought fusion was a dirty word. The beef falls apart like it's giving up all its secrets, the broth turns this gorgeous brick red, and suddenly you're eating something that feels both completely familiar and totally foreign. It's messy, it's bold, and it doesn't apologize for being exactly what it is.
Two worlds collide here—Chiles dance with dashi's soul—Beef bridges cultures
Let Me Tell You...
I got the idea for this after spending a weekend in LA, bouncing between ramen shops in Little Tokyo and birria trucks in East LA, wondering why nobody had thought to smash these two perfect things together.
My Mexican friend Carlos laughed when I told him my plan, said I was going to ruin both traditions and probably get cursed by his grandmother's ghost. But then I showed up at his place with a pot of this stuff, and he went quiet after the first spoonful, staring into the bowl like it was telling him secrets about his childhood.
The magic happens when those dried chiles meet the long, slow braise that Japanese cooks use for their tonkotsu.
The guajillo and ancho chiles don't just add heat—they bring this deep, smoky sweetness that transforms the whole broth into something that tastes like it's been simmering in some abuela's kitchen for generations.
The beef short ribs break down into these tender, stringy pieces that soak up all that chile-infused goodness, while the ramen noodles provide the perfect vehicle for getting every drop of that brick-red broth to your mouth.
What I love about this dish is how it refuses to pick sides—it's not trying to be authentic Mexican or authentic Japanese, it's just trying to be delicious.
The lime and cilantro bring that bright, fresh finish that cuts through all the richness, while the radishes add this perfect peppery crunch that makes every bite different.
It's the kind of food that makes you realize that borders are just lines on maps, but flavor is universal.
Carlos's grandmother would probably still have opinions about what I've done to her birria recipe, but I think she'd understand the spirit of it.
Now this has become my go-to dish for impressing people who think they know what fusion food is supposed to taste like.
It takes forever to make, which means you're either really committed to the cause or you're the type of person who starts cooking at noon for a dinner that won't be ready until evening.
But that's part of the beauty—good things take time, whether you're in Guadalajara or Tokyo, and some flavors are worth waiting for.
Ingredients
- 2 pounds beef short ribs (or beef chuck, cut into large chunks)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 onion, quartered
- 4 cloves garlic
- 1-inch piece fresh ginger, sliced
- 2 tomatoes, roasted and peeled
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups beef broth (preferably low-sodium)
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (for umami depth, optional)
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
- 4 radishes, thinly sliced
- 1/2 white onion, diced
- Kosher salt and black pepper, to taste
Preparation
- Toast dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, 1–2 minutes. Place in a bowl and cover with hot water; soak for 20 minutes until softened.
- In a blender, combine soaked chiles, roasted tomatoes, half the onion, garlic, and ginger. Blend until smooth.
- Season beef short ribs with salt and pepper. In a large pot or Dutch oven, heat a splash of oil over medium-high. Sear beef on all sides until browned, then add chile-tomato mixture, remaining onion, cinnamon stick, bay leaves, cumin, oregano, beef broth, apple cider vinegar, and soy sauce (if using).
- Bring to a simmer, cover, and cook for 2.5–3 hours, or until beef is fall-apart tender.
- Remove beef from broth, shred meat with two forks, and discard bones. Strain broth through a fine sieve and return to the pot. Adjust seasoning with salt and pepper if needed.
- Bring a pot of salted water to a boil and cook ramen noodles according to package directions; drain well.
- To serve, divide noodles among bowls. Ladle hot birria broth over noodles. Top with shredded beef, radishes, diced white onion, cilantro, and a wedge of lime.
- Finish with desired toppings: queso fresco, avocado slices, toasted sesame seeds, crispy tortilla strips, pickled jalapeños, extra cilantro, and lime.
Chef's Tips
- Strain the chile mixture through a fine mesh to remove any tough skin pieces that could make the broth gritty or unpleasant.
- Skim fat from the surface during the long braise, but save some to drizzle back for authentic richness and mouthfeel.
- Variation: Add a square of Mexican chocolate (like Ibarra) in the final 30 minutes for subtle sweetness and complexity.
Serving Suggestion
Serve in traditional clay bowls (if available) with small dishes of consommé for sipping, creating an authentic birria experience.