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 Ramen

Our Mexican Ramen is too good!

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

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

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 significantly 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 meals different meals.

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

Green Onion, Fresh Jalapeno Peppers & Red Onion. Adding these toppings adds texture and a bit of heat. And if you don’t like spicy foods, you can easily omit the peppers.

Hard Boiled Eggs, Black Sesame Seeds & 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 using a bone-in pork shoulder, but you can also use a boneless one. But overall, whether you use a bone-in or boneless pork shoulder, the results will be comparable. Note. A bone-in pork shoulder will take a little longer to 190° – 205°. Another upside to a bone-in pork shoulder is the bone helps hold the meat together.

Seas Salt, Cracked Black Pepper, and Ground Cumin. This is the trio of seasonings needed for the meat; it’s a pretty basic rub that allows the pork flavor to shine through.

Seasoning for the Birria Consomé Sauce

Traditionally, birria is served with a consumé sauce; our version is made with many authentic ingredients, like softened friend chiles, cumin, and thyme, with cooked-down tomatoes, onions, and garlic. After cooking, the mixture is pureed using a blender into a smooth sauce and served with smoked pork.

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

Bay Leaves, Cumin & Thyme. Most birria recipes begin with this trio of spices; I build on these recipes 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. The onions are first sauteed until softened, then the tomatoes and garlic are added; the mixture then simmers for 10-15 minutes before being added to the blender.

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 for the ramen broth

1-2 packages of ramen noodles
1 cup of vegetable or chicken stock
3/4 cup of the birria consumé sauce
pinch of salt

Ramen Toppings:

fresh cilantro
fresh parsley
1 jalapeno pepper, optional
1-2 stalks of green onion
2-3 tbsps of red onion, diced
1 soft-boiled egg cut in half
lime wedges

Directions:

Place a small pot over medium heat and add one cup of vegetable or chicken stock and 3/4 cup of the birria consumé sauce. When the mixture is hot, adjust the heat to low.
Place a stock pot over high heat and fill it halfway with water; when the water begins to boil, 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 jalapeno, and black sesame seeds.
Serve with pan-fried corn or flour tortillas or tortilla chips.

Ingredients:

9-pound bone-in pork shoulder

Seasoning for the pork:

3 tbsp of freshly ground black peppercorns
4 1/2 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

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 stock pot 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 are softened.
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 4 ½ tablespoons kosher salt.
Stir and simmer the mixture for 8–10 minutes, allowing the flavors to 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 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 stock pot. 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.

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 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, and 1 teaspoon of 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 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 6–8 hours depending on the size.
Remove from heat and let rest, covered, for 20–30 minutes. Then shred the pork using two forks.

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

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 not bad.
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 complimenting the flavors of the ramen.
Japanese whiskies are also a good choice. Try a Japanese-inspired Manhatten with 2 ounces of Japanese whiskey, 2 dashes of Angostura orange bitters, 1 tbsp of simple syrup, and a tbsp of cold purified water, orange peel. Add cane syrup, water, whiskey, and bitters to a cocktail shaker. Secure the lid and do a dry shake for twenty seconds; place a large ice cube into a rocks glass, and 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. It’s always best to store ramen broth separately; remove the noodles and store them separately from the broth.

In this manner, the noodles will last up to three days, and birria consumé sauce, appropriately 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.

There are many delicious ways to use birria pork in recipes, including sliders for game day, tacos, casseroles, and more.

While the process of making the birria seasoning for the meat requires many ingredients and time, it makes up for it in flavor.

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

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

Mexican Ramen

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.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Servings:

Author: This Worthey Life