Introduction

Birria Ramen is a flavorful fusion dish that combines the rich, tender beef from traditional Mexican birria with the comforting warmth of Japanese ramen noodles. This recipe offers a unique and hearty meal perfect for those who love bold spices and satisfying broths.

Ingredients

3-4 pound beef chuck roast
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
4 packs of Instant Ramen noodles
1/2 cup shredded Oaxaca cheese
Medium white onion, diced
1 bunch fresh cilantro
4 lime wedges
2 cinnamon sticks, for braising
2 bay leaves, for braising
1 large white onion, quartered
2 cups water
1 cup beef broth or vegetable broth
3 Roma tomatoes, cut in half
5 garlic cloves
3 ancho chiles
3 guajillo chiles
4 chipotle peppers in adobo

Instructions

Step 1: Cube the well-marbled beef chuck roast into 2-inch pieces. Use yellow mustard as a binder, then season the meat thoroughly with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef at 250°F for 3 to 4 hours using cherry wood for a rich smoky flavor.
Step 3: Prepare the braising liquid by boiling the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
Step 4: Remove the ingredients from the heat and transfer them to a blender. Add 2 cups of the boiling water and the chipotle peppers in adobo, then blend until smooth.
Step 5: Place the smoked beef into a Dutch oven. Pour the blended braising liquid over the meat along with the cinnamon sticks and bay leaves. Braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
Step 6: Cook the ramen noodles according to package instructions. Assemble the ramen bowls by combining the noodles, tender birria beef, shredded Oaxaca cheese, diced onions, fresh cilantro, and ladle the flavorful broth over the top. Serve with lime wedges and enjoy!

Tips & Variations

If you prefer a spicier broth, add extra chipotle peppers or some fresh jalapeños to the braising liquid.
You can substitute Oaxaca cheese with shredded mozzarella or Monterey Jack if unavailable.
For a quicker version, braise the beef in a slow cooker instead of a Dutch oven, cooking on low for 6-8 hours.
Use fresh ramen noodles if you can find them for a more authentic texture.

Storage

Store any leftover birria beef and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve tenderness. Cook fresh ramen noodles when ready to serve for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of chuck roast?

Yes, brisket or short ribs can also work well due to their marbling and tenderness when slow-cooked.

Is it necessary to smoke the beef for this recipe?

Smoking adds a rich depth of flavor, but you can skip this step and go straight to braising if you prefer a quicker preparation. The dish will still be delicious.

Birria Ramen Recipe

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★★★★★

4.4 from 84 reviews

A flavorful fusion recipe combining the rich, smoky essence of traditional Mexican birria with the comforting texture of Japanese ramen noodles. Tender, slow-braised beef chuck roast is seasoned, smoked, and simmered in a spicy, aromatic broth made from chilies and aromatics, then served with instant ramen noodles, fresh toppings, and melted Oaxaca cheese for a unique, hearty meal.

Author: Tara
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Braising
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

Meat and Seasoning

3–4 pound beef chuck roast, cubed into 2-inch pieces
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
Yellow mustard, for seasoning binder (amount to lightly coat meat)

Braising Liquid

1 large white onion, quartered
3 Roma tomatoes, halved
5 garlic cloves
3 ancho chiles
3 guajillo chiles
4 chipotle peppers in adobo sauce
2 cinnamon sticks
2 bay leaves
2 cups water
1 cup beef broth or vegetable broth

Ramen and Garnishes

4 packs of Instant Ramen noodles
1/2 cup shredded Oaxaca cheese
Medium white onion, diced (for topping)
1 bunch fresh cilantro, chopped (for topping)
4 lime wedges (for garnish)

Instructions

Prepare and Season the Meat: Cube the well-marbled beef chuck roast into 2-inch cubes. Coat the meat pieces lightly with yellow mustard to act as a binder, then generously season with the SPG blend (salt, black pepper, and garlic).
Smoke the Meat: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until a deep smoky flavor is infused.
Make the Braising Liquid Base: Bring to a boil in a pot the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles. Boil for about 5 minutes to extract flavors.
Blend the Braising Sauce: Remove the boiled ingredients and transfer to a blender. Add 2 cups of the boiling water and 4 chipotle peppers in adobo sauce, then blend until smooth to form the braising liquid.
Braise the Meat: Remove the smoked meat from the smoker and place it into a Dutch oven. Pour the blended braising liquid over the meat along with 1 cup of beef or vegetable broth. Add the cinnamon sticks and bay leaves for additional aroma. Cover and braise on low heat for 2 to 3 hours, or until the meat is fall-apart tender.
Cook the Ramen Noodles: Prepare the instant ramen noodles according to package instructions without seasoning packets, then drain and set aside.
Assemble the Birria Ramen Bowl: In serving bowls, place cooked ramen noodles, tender braised meat, and ladle some braising consommé over the top. Garnish with shredded Oaxaca cheese, diced white onion, fresh cilantro, and lime wedges. The heat from the consommé will slightly melt the cheese, adding a creamy texture.
Serve and Enjoy: Squeeze lime over to taste and serve immediately while hot for a comforting, flavorful meal.

Notes

Using yellow mustard as a binder helps the seasoning stick to the meat and adds a subtle tangy flavor.
Cherry wood is preferred for smoking to add a sweet, fruity smokiness.
The braising sauce can be made a day ahead to deepen its flavor.
Oaxaca cheese melts nicely and complements the spicy consommé; substitute with mozzarella if unavailable.
Adjust the amount of chipotle peppers to control the spice level.
The consommé from the braising liquid can be ladled as soup alongside the ramen for a richer experience.

Keywords: Birria ramen, Mexican birria, ramen noodles, braised beef, fusion recipe, smoked beef, Oaxaca cheese, spicy broth, instant ramen