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

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

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:

4 1/s tbsp salt
3 tbsp freshly ground black peppercorns
4 tsp ground cumin

Seasoning for the Birria Sauce

8 dried ancho chiles
12 dried quadillo chiles
2 tbsp of evoo, plus more if needed
1 1/2 tsp ground chipotle pepper
24 peppercorns
6 cloves
3 tsp dried oregano
3 tsp dried marjoram
2 tsp dried thyme
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 1/2 cinnamon sticks
2 bulbs of garlic
6 bay leaves
1 large onion
4 1/2 tbsp salt
2 28 oz cans of whole tomatoes
3/4 cup apple cider vinegar
4 cups of purified water

Directions on cooking the pork:

Rub the pork with a mixture of salt, freshly ground black peppercorns, and ground cumin until it is completely covered, cover with plastic wrap, and place it in the fridge for 2 hours.
If you cook the pork in a conventional oven or smoker, place the seasoned meat in a large aluminum pan with high sides and pour the sauce over the meat, using a brush to ensure the entire surface is covered. Place aluminum foil over the pan and press to fit the foil onto the pan tightly; place in a preheated smoker or over at 225° degrees and cook until an instant-read thermometer reads 195-205 degrees or until the meat is falling off the bone. The pork comes out tender with lots of savory flavors; it’s impossible not to love!

Directions on making the birria sauce:

To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers to steep until they get soft in about ten minutes.
In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon sticks, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.

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!

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

Mexican Ramen

5 from 1 vote

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Servings:

Author: This Worthey Life

Ingredients

9- pound bone-in pork shoulder
Seasoning for the pork:
4 1/ s tbsp salt
3 tbsp freshly ground black peppercorns
4 tsp ground cumin
Seasoning for the Birria Sauce
8 dried ancho chiles
12 dried quadillo chiles
2 tbsp of evoo plus more if needed
1 1/2 tsp ground chipotle pepper
24 peppercorns
6 cloves
3 tsp dried oregano
3 tsp dried marjoram
2 tsp dried thyme
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 1/2 cinnamon sticks
2 bulbs of garlic
6 bay leaves
1 large onion
4 1/2 tbsp salt
2 28 oz cans of whole tomatoes
3/4 cup apple cider vinegar
4 cups of purified water

Instructions

Directions on cooking the pork:

Rub the pork with a mixture of salt, freshly ground black peppercorns, and ground cumin until it is completely covered, cover with plastic wrap, and place it in the fridge for 2 hours.
If you cook the pork in a conventional oven or smoker, place the seasoned meat in a large aluminum pan with high sides and pour the sauce over the meat, using a brush to ensure the entire surface is covered. Place aluminum foil over the pan and press to fit the foil onto the pan tightly; place in a preheated smoker or over at 225° degrees and cook until an instant-read thermometer reads 195-205 degrees or until the meat is falling off the bone. The pork comes out tender with lots of savory flavors; it's impossible not to love!

Directions on making the birria sauce:

To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers to steep until they get soft in about ten minutes.
In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon sticks, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.

Notes

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

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.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Mexican Ramen

Mexican Ramen

What You Need To Make Our Birria Pork Mexican Ramen:

Seasoning for the Birria Consomé Sauce

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