Specials

Birria Ramen

$15.99
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Beef broth ramen with birria, noodles, cheese, onions and cilantro; served with a side of 3 cheese tacos.

Where this dish comes from

Birria ramen is the collision that only the internet could produce — the deeply spiced, chile-forward birria consommé used as the broth for a ramen bowl, with ramen noodles instead of hominy or rice, topped with shredded birria, a soft-boiled egg, and the full ramen garnish set. It arrived on social media around 2021 and spread rapidly because the logic was sound: birria consommé is a deeply flavored broth and ramen is a deeply flavored noodle in a deeply flavored broth. They speak the same language.

Make it at Home

Birria Ramen, the way we make it

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For the Birria Ramen

Ingredients
  • 1.5 liters birria consommé, strained and fat skimmed (see Quesabirria Tacos recipe)
  • Water or light stock to thin (about 500ml)
  • 300g ramen noodles (fresh or dried)
  • 1 cup shredded birria
  • 2 soft-boiled eggs (boiled 6.5 minutes, cooled in ice water, peeled)
  • 4 green onions, sliced thin
  • 2 tbsp sesame seeds
  • Fresh cilantro, diced white onion, 2 limes quartered
Instructions
  1. 1

    Strain consommé through a fine mesh sieve. Skim all fat. Thin with water or stock to a ramen broth consistency — it should be clear-ish and deeply flavored but not as thick as stew broth.

  2. 2

    Bring to a full boil. Season with salt.

  3. 3

    Cook ramen noodles per package instructions. Drain.

  4. 4

    Place noodles in wide ramen bowls. Ladle hot consommé over until three-quarters full.

  5. 5

    Add shredded birria to one side. Halve soft-boiled eggs and place cut-face up on the opposite side.

  6. 6

    Scatter green onion, sesame seeds, cilantro, and diced white onion across. Lime wedge on the rim.

Chilo's Taqueria · Fayetteville, GA
Chilo's Taqueria535 Glynn Street South, Fayetteville, GA, 30214, Fayetteville, GA(470) 278-2786
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