One-Pot Organic Beef Birria Ramen
with Cotija Cheese, Cilantro & Blue Corn Tortilla Chips
- Milk
- Wheat
Birria-seasoned ground beef meets irresistibly slurpable ramen noodles in this hearty Mexican-Japanese fusion bowl. Ground beef, peppery birria paste, and a blend of warm Mexican spices create the base for a deeply flavored broth. Ramen noodles simmer in the broth for this easy one-pot meal. Each bowl is finished with a bright squeeze of lime and topped with crushed blue corn tortilla chips, fresh cilantro, and crumbled cotija cheese.
Ingredients
20 ounce
Organic Ground Beef
1 unit
Red Onion
½ cup
Cotija Cheese
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
1 unit
Long Green Pepper
1 ounce
Birria Paste
2 unit
Beef Stock Concentrate
1 unit
Lime
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Finely chop a few slices until you have 1 TBSP (2 TBSP for 4 servings); place in a small bowl and cover with water. Core, deseed, and dice green pepper into ½-inch pieces. Quarter lime. Roughly chop cilantro, including tender stems.
Set aside 4 cups water (7½ cups for 4) for the next step.
Heat a drizzle of oil in a large pot over medium-high heat. Add sliced onion and green pepper; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-5 minutes.
Add beef* to pan. Cook, breaking up meat into pieces, until browned, 2-3 minutes. Stir in garlic powder and Mexican Spice Blend; cook until fragrant, 30 seconds.
Add birria paste, stock concentrates, and reserved water. Stir to combine. Bring to a boil.
Once broth is boiling, add noodles to pot. Cook, stirring occasionally to break up noodles, until noodles are tender and beef is fully cooked, 1-2 minutes. Remove from heat.
Squeeze juice from half the lime over pot. Taste and season with salt and pepper.
Gently crush tortilla chips in their bag.
Divide birria ramen between bowls. Top with crushed tortilla chips, cilantro, cotija, and chopped onion (draining first) to taste. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The birria broth was a highlight for many — rich, savory, and deeply flavored; some found the overall dish a bit bland or felt the spice blend tasted off 🍲.
- Ease of prep: This is a quick, one-pot meal that comes together in under 30 minutes, making it a genuinely easy weeknight dinner.
- Suggestions: Use only half the birria paste if you prefer a milder flavor, and add a splash of tomato bouillon to the water for extra depth. Cook the ramen noodles separately, rinse them, then add to the broth to avoid a gelatinous texture.
- Leftovers: Noodles soak up the broth quickly, so leftovers lose their soup-like quality — enjoy this one fresh for the best experience.
