Contigo® Birria Noodles


  1. Bring 4 qt. of salted water to a boil. Add noodles to boiling water and cook them until they are al dente. Toss cooked noodles in blended oil, spread on sheet pan, and reserve in refrigeration.
  2. In a separate stock pot, add Birria base, fajita strips, and diced green chilies. Slowly bring this mixture up to a boil.
  3. Dunk your tortillas into the liquid then place onto the hot plancha.
  4. Add 2 oz. of cheese to each tortilla, melt cheese, then flip to brown the other side and create birria cheese tacos.
  5. Place equal parts cooked noodles into four bowls followed by equal parts of the hot birria broth. Stir the noodles and broth together to bring ramen up to temperature.
  6. Garnish each bowl with thinly sliced radish, 1 Tbsp. diced red onion, 1 Tbsp. minced cilantro, 1 tsp. grated cotija, and 1 lime wedge.
  7. Place 1 Birria cheese taco on the side of each Birria Noodles bowl to dunk into the broth.


  • 36 oz Contigo® Birria Base
  • 16 oz Contigo® 1/2 inch Beef Fajita FC
  • 4 tbsp Contigo® Diced Green Chilies
  • 12 oz noodles, ramen, beef
  • 4 tbsp Peak Fresh Produce® Onion(s), Red, diced
  • 4 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
  • 1 ea Peak Fresh Produce® Radish(es), thinly sliced
  • 4 tbsp Contigo Cotija Cheese , grated
  • 1 ea Peak Fresh Produce® Lime(s), cut into wedges
  • 1 tbsp Roma® 90/10 Canola EVOO
  • 4 ea Contigo® Tortilla(s), Flour 6-inch
  • 8 oz Bacio® Mozzarella LMWM Shred Premium
  • 140 oz water, divided
  • salt, to taste