Our Mexican Ramen is made with birria pork, ramen noodles, and fresh toppings, and a way to add a bit of Mexican flare and a great way to switch things up.

Mexican Birria Ramen Recipe

Our Mexican Ramen recipe is too good!

It’s much like a traditional ramen dish, but we use birria pork.

This gives the ramen a Mexican flair and is a great way to switch things up.

Learn how to turn basic ramen noodles into a Mexican-inspired ramen with tender birria pork, rich consommé, and fresh toppings.
Discover tips for making flavorful birria ramen, including how to prepare the pork, consommé, noodles, and toppings.
Find easy ways to customize your ramen bowls with soft-boiled eggs, jalapeños, cilantro, lime, and other favorite toppings.
This Mexican ramen recipe serves 6–8, making it a great option for family dinners, gatherings, or using leftover birria pork.

What You Need To Make Our Birria Pork Mexican Ramen:

Ramen Noodles. Add your favorite ramen noodles to this birria pork ramen recipe. I like wide rice noodles because they hold more of the birria sauce.

Birria Pork. For this recipe, I used leftover birria pork shoulder. Making a larger cut of meat, like a bone-in or boneless pork shoulder, is a great way to meal plan and have cooked meat for as many as 4-5 different meals.

Fresh Cilantro & Parsley. One thing I love about ramen dishes is that they’re usually served with lots of fresh toppings like cilantro and parsley. But you can also add fresh Thai basil and mint.

Green Onion, fresh jalapeño peppers, and red onion. These toppings add texture and a bit of heat. If you don’t like spicy food, you can easily omit the peppers.

Hard-boiled eggs, black sesame seeds, and limes. Classic ramen is typically served with half a soft-boiled egg, a sprinkle of black sesame seeds, and wedges of fresh lime.

Pork Shoulder Bone-In or Boneless. I prefer bone-in pork shoulder, but you can also use boneless. Overall, whether you use bone-in or boneless pork shoulder, the results will be comparable. Note. A bone-in pork shoulder will take a little longer to reach 190°-205°. Another upside to a bone-in pork shoulder is that the bone helps hold the meat together.

Sea Salt, Cracked Black Pepper, and Ground Cumin. This trio of seasonings is all you need; it’s a simple rub that lets the pork flavor shine through.

Seasoning for the Birria Sauce

Our version uses authentic ingredients like softened dried chiles, cumin, and thyme, plus cooked-down tomatoes, onions, and garlic.

After cooking, we blend the mixture into a smooth sauce and serve it with smoked pork.

Ancho and Quadillo Chiles. Dried chilies are the flavor base for the birria consumé; a lot of traditional birria recipes call for dried ancho and quadilla peppers,

Extra Virgin Olive Oil. For this recipe, I use evoo fry the chile peppers for 20- 30 minutes per side; this step enhances and deepens the natural flavor of the dried peppers.

Bay Leaves, Cumin & Thyme. Most birria recipes start with this trio of spices; I build on them to create an incredible flavor profile that is so damn good!

More Seasoning. Additional herbs and seasoning, including sea salt or kosher salt, ground chipotle, black peppercorns, whole cloves, ground ginger, cinnamon sticks, and marjoram, all add to this incredible mix of authentic flavors.

Onions, Tomatoes & Garlic. Sauté the onions until softened, then add the tomatoes and garlic; simmer for 10-15 minutes before blending.

Apple Cider Vinegar, Water. The vinegar adds acidity, and the water loosens the mixture in the blender.

The Japanese soup spoon is called chirirenge or renge for short.

However, in Cantonese, it is known as tong gang or tong gung.

In Mandarin, they say tanggeng.

How to make Mexican Ramen

Serving size: 6-8

Ingredients:

9-pound bone-in pork shoulder

Seasoning for the pork:

3 tbsp of freshly ground black peppercorns
4 tbsps of salt
4 tsp of ground cumin

Seasoning for the Birria Sauce

Yield: approx. 8-10 cups

8 dried ancho chiles, stems and seeds removed
12 dried guajillo chiles, stems and seeds removed (was listed as “quadillo”)
2 tbsp extra virgin olive oil (EVOO), plus more if needed
1 ½ tsp ground chipotle pepper
2–3 tsp whole black peppercorns (or to taste)
6 whole cloves
3 tsp dried oregano
3 tsp dried marjoram
2 tsp dried thyme
1 ½ tsp ground cumin
1 ½ tsp ground ginger
1 ½ sticks of cinnamon
2 bulbs of garlic, peeled
6 bay leaves
1 large onion, peeled and chopped
4 ½ tbsp kosher salt, divided
2 (28 oz) cans of whole tomatoes
¾ cup apple cider vinegar
4 cups purified water, divided (2 cups for steeping chiles, 2 cups for blending or adjusting sauce consistency)
(Optional) 1–2 tsp brown sugar or piloncillo, to balance acidity

Directions for making the birria sauce:

Remove stems and seeds from 8 dried ancho chiles and 12 dried guajillo chiles. Heat 2 tablespoons of extra virgin olive oil (EVOO) in a large skillet over medium heat. Working in batches, lightly fry the chiles for 1–2 minutes per side until puffed and slightly darkened — avoid burning them. Transfer the fried chiles to a medium stockpot with 2 cups of purified water. Cover with a tight-fitting lid and simmer over medium heat for about 10 minutes, or until the chiles soften.
In the same skillet, add 1 large chopped onion and sauté over medium heat for about 5–6 minutes or until softened. Add: 2 (28 oz) cans of whole tomatoes (with juice), 2 peeled garlic bulbs, 6 bay leaves, 1 ½ sticks of cinnamon, 2–3 teaspoons whole black peppercorns, 6 whole cloves, 3 teaspoons dried oregano, 3 teaspoons dried marjoram, 2 teaspoons dried thyme, and 2 tablespoons kosher salt.
Stir and simmer for 8–10 minutes, letting the flavors meld.
Transfer the sautéed tomato mixture and softened chiles (including their soaking liquid) to a blender in batches. Add: 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground chipotle pepper, 1 ½ teaspoons ground ginger, and ¾ cup apple cider vinegar.
Blend until smooth. Gradually add up to 2 additional cups of purified water to achieve a thick but pourable consistency if needed.
(Optional) Strain for Smoothness
For a velvety sauce, pour the blended mixture through a fine mesh sieve into a large pot or bowl, discarding the solids.
Transfer the strained sauce to a stockpot. Simmer over low heat for 15–20 minutes, stirring occasionally. Taste and adjust seasoning with more salt or add 1–2 teaspoons of brown sugar to balance the acidity if desired.

You can refrigerate or freeze the unused sauce for later.

Here’s a tip for those who don’t have the time or ingredients to make Birria. Use Del Real Foods Birria. We have used their Birria several times when we didn’t want to make our own, and the taste and quality is authentic and delicious. You can find Del Real Foods products in stores like BJ’s, Costco, and Sam’s Club. You can also order their products online.

Directions for cooking the pork:

Start with 9lb of bone-in pork shoulder (or pork butt). In a small bowl, mix 4 tablespoons kosher salt, 3 tablespoons freshly ground black pepper, and 4 teaspoons ground cumin.
Rub the mixture thoroughly over the pork. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.
Preheat your oven or smoker to 225°F. Place the seasoned pork in a large aluminum roasting pan with high sides. Pour the prepared birria consommé sauce over the pork—about 3–4 cups, enough to coat it generously. Use a brush or spoon to ensure the surface is fully covered.
Cover the pan tightly with aluminum foil and place in the oven or smoker. Cook until the internal temperature reaches 195–205°F, or until the meat is fall-apart tender — usually 8 hours depending on the size.
Remove from heat and let rest, covered, for 20–30 minutes. Then shred the pork using two forks.

Making the consommé: After shredding the pork, skim excess fat from the cooking liquid in the roasting pan, if desired. Stir the remaining liquid well and taste, then season as needed.

This flavorful cooking liquid is your birria consommé. Reserve it for making the ramen broth. Return some of the shredded pork to the consommé to keep it warm and juicy until you’re ready to assemble the ramen bowls.

The pork comes out tender with lots of savory flavors; it’s impossible not to love!

How to assemble the Mexican Ramen Bowls:

6-8 packages of ramen noodles
4 cups of vegetable or chicken stock
3 cups of the birria consommé sauce
4-5 cups of warm shredded birria pork
pinch of salt

Ramen Toppings:

1/2 cup fresh cilantro, roughly chopped
1/4 cup of fresh parsley, roughly chopped
2 jalapeño peppers, thinly sliced, optional
3-4 stalks of green onion, thinly sliced
1/2 cup of red onion, finely diced
3-4 soft-boiled eggs, cut in half
black sesame seeds for garnish
2-3 cut lime wedges

Directions:

Place a small pot over medium heat and add 1 cup vegetable or chicken stock and 3/4 cup birria consommé sauce. When the mixture is hot, adjust the heat to low.
Place a stockpot over high heat and fill it halfway with water; when it boils, add a pinch of salt and 1-2 packages of ramen noodles. Cook the noodles for about two minutes.
Transfer the ramen to a serving bowl with a slotted spoon and add the hot birria broth. Add some warm birria pork, and top with fresh cilantro, parsley, green onion, red onion, half of the boiled egg, sliced jalapeño, and black sesame seeds.
Squeeze fresh lime wedges over the ramen.
Serve with pan-fried corn or flour tortillas or tortilla chips. (optional)

Additional ramen toppings:

bamboo shoots
bok choy
chopped peanuts
fresh bean sprouts
julienned carrots
nori seaweed
mushrooms
pickled ginger
spinach
tofu

What to drink with Mexican ramen

Whether you want to enjoy alcoholic or non-alcoholic drinks with your ramen, we got you.

Ramen noodle dishes are typically high in sodium, so drinking water while enjoying a bowl of good ramen is a good idea.
Non-alcoholic drinks like oolong or green tea
pale ales are a good choice because you don’t want a strong taste that interferes instead of complementing the flavors of the ramen.
Japanese whiskies are also a good choice. Try a Japanese-inspired Manhattan: 2 ounces Japanese whiskey, 2 dashes Angostura orange bitters, 1 tbsp simple syrup, 1 tbsp cold purified water, and orange peel. Add cane syrup, water, whiskey, and bitters to a cocktail shaker. Secure the lid and do a dry shake for 20 seconds; place a large ice cube in a rocks glass, then strain the cocktail over the ice. Add an orange peel. Enjoy
. If wine is your jam, go with a light white wine with a bit of sweetness to balance the saltiness and richness of the ramen broth. A good pinot gris or a late-summer Riesling. Try an oaky Sauvignon Blanc or robust Chardonnay if you dislike sweet wines.

How long will ramen last in the fridge?

Cooked ramen stored in an airtight container can last 2-3 days. Store ramen broth separately; remove the noodles and keep them separate from the broth.

This way, the noodles will last up to three days, and birria consumé sauce, properly stored, will last up to a week.

Can I freeze the ramen broth?

Yes. You can store the meat with the birria consumé sauce in an airtight container for up to a month.

You can use birria pork in many delicious ways, including sliders for game day, tacos, casseroles, and more.

While making the birria seasoning for the meat takes time and many ingredients, it’s worth it for the flavor.

Be sure to tag us on Instagram or leave a comment if you try this recipe!

More Recipes

Pulled Pork Birria Sliders

Instant Pot Barbacoa Tacos

Mexican Street Corn Pasta Salad

Grilled Chile Salmon Filets

a bowl of birria pork ramen in a white serving bowl.

How To Make Mexican Birria Ramen

Learn how to make Mexican Birria Ramen with tender pork, ramen noodles, and fresh toppings for an easy fusion dish.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Servings:

Author: This Worthey Life

Ingredients

Ingredients for the ramen broth:

6-8 packages of ramen noodles
4 cups of vegetable or chicken stock
3 cups of the birria consommé sauce
4-5 cups of warm shredded birria pork
pinch of salt

Ramen Toppings:

1/2 cup fresh cilantro roughly chopped
1/4 cup of fresh parsley roughly chopped
2 jalapeño peppers thinly sliced, optional
3-4 stalks of green onion thinly sliced
1/2 cup of red onion finely diced
3-4 soft-boiled eggs cut in half
black sesame seeds for garnish
2-3 cut lime wedges

Ingredients for the Pork + Seasoning:

9- pound bone-in pork shoulder
3 tbsp of freshly ground black peppercorns
4 tbsps of salt
4 tsp of ground cumin

Seasoning for the Birria Sauce:

8 dried ancho chiles stems and seeds removed
12 dried guajillo chiles stems and seeds removed (was listed as "quadillo")
2 tbsp extra virgin olive oil EVOO, plus more if needed
1 ½ tsp ground chipotle pepper
2 –3 tsp whole black peppercorns or to taste
6 whole cloves
3 tsp dried oregano
3 tsp dried marjoram
2 tsp dried thyme
1 ½ tsp ground cumin
1 ½ tsp ground ginger
1 ½ sticks of cinnamon
2 bulbs of garlic peeled
6 bay leaves
1 large onion peeled and chopped
4 ½ tbsp kosher salt divided
2 28 oz cans of whole tomatoes
¾ cup apple cider vinegar
4 cups purified water divided (2 cups for steeping chiles, 2 cups for blending or adjusting sauce consistency)
Optional 1–2 tsp brown sugar or piloncillo, to balance acidity

Instructions

Directions for making the ramen:

Place a small pot over medium heat and add 1 cup vegetable or chicken stock and 3/4 cup birria consommé sauce. When the mixture is hot, adjust the heat to low.
Place a stockpot over high heat and fill it halfway with water; when it boils, add a pinch of salt and 1-2 packages of ramen noodles. Cook the noodles for about two minutes.
Transfer the ramen to a serving bowl with a slotted spoon and add the hot birria broth. Add some warm birria pork, and top with fresh cilantro, parsley, green onion, red onion, half of the boiled egg, sliced jalapeño, and black sesame seeds.
Squeeze fresh lime wedges over the ramen.
Serve with pan-fried corn or flour tortillas or tortilla chips. (optional)

Directions for cooking the pork:

Start with 9lb of bone-in pork shoulder (or pork butt). In a small bowl, mix 4 tablespoons kosher salt, 3 tablespoons freshly ground black pepper, and 4 teaspoons ground cumin.
Rub the mixture thoroughly over the pork. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.
Preheat your oven or smoker to 225°F. Place the seasoned pork in a large aluminum roasting pan with high sides. Pour the prepared birria consommé sauce over the pork—about 3–4 cups, enough to coat it generously. Use a brush or spoon to ensure the surface is fully covered.
Cover the pan tightly with aluminum foil and place in the oven or smoker. Cook until the internal temperature reaches 195–205°F, or until the meat is fall-apart tender — usually 8 hours depending on the size.
Remove from heat and let rest, covered, for 20–30 minutes. Then shred the pork using two forks.
Making the consommé: After shredding the pork, skim excess fat from the cooking liquid in the roasting pan, if desired. Stir the remaining liquid well and taste, then season as needed.
This flavorful cooking liquid is your birria consommé. Reserve it for making the ramen broth. Return some of the shredded pork to the consommé to keep it warm and juicy until you're ready to assemble the ramen bowls.

Directions for making the birria sauce:

Remove stems and seeds from 8 dried ancho chiles and 12 dried guajillo chiles. Heat 2 tablespoons of extra virgin olive oil (EVOO) in a large skillet over medium heat. Working in batches, lightly fry the chiles for 1–2 minutes per side until puffed and slightly darkened — avoid burning them. Transfer the fried chiles to a medium stockpot with 2 cups of purified water. Cover with a tight-fitting lid and simmer over medium heat for about 10 minutes, or until the chiles soften.
In the same skillet, add 1 large chopped onion and sauté over medium heat for about 5–6 minutes or until softened. Add: 2 (28 oz) cans of whole tomatoes (with juice), 2 peeled garlic bulbs, 6 bay leaves, 1 ½ sticks of cinnamon, 2–3 teaspoons whole black peppercorns, 6 whole cloves, 3 teaspoons dried oregano, 3 teaspoons dried marjoram, 2 teaspoons dried thyme, and 2 tablespoons kosher salt.
Stir and simmer for 8–10 minutes, letting the flavors meld.
Transfer the sautéed tomato mixture and softened chiles (including their soaking liquid) to a blender in batches. Add: 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground chipotle pepper, 1 ½ teaspoons ground ginger, and ¾ cup apple cider vinegar.
Blend until smooth. Gradually add up to 2 additional cups of purified water to achieve a thick but pourable consistency if needed.
(Optional) Strain for Smoothness For a velvety sauce, pour the blended mixture through a fine mesh sieve into a large pot or bowl, discarding the solids.
Transfer the strained sauce to a stockpot. Simmer over low heat for 15–20 minutes, stirring occasionally. Taste and adjust seasoning with more salt or add 1–2 teaspoons of brown sugar to balance the acidity if desired.
You can refrigerate or freeze the unused sauce for later.

Notes

Additional ramen toppings:

bamboo shoots

bok choy

chopped peanuts

fresh bean sprouts

julienned carrots

nori seaweed

mushrooms

pickled ginger

spinach

tofu

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Mexican Birria Ramen Recipe