Introduction

Birria Ramen is a delightful fusion of rich, smoky beef stew and comforting ramen noodles. This dish combines traditional Mexican flavors with an Asian twist, creating a hearty and satisfying meal perfect for any occasion.

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 of 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 beef chuck roast into 2-inch pieces. Use yellow mustard as a binder and season the cubes evenly with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until flavorful and tender.
Step 3: Prepare the braising liquid by boiling the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles in water for 5 minutes.
Step 4: Remove the ingredients from heat and blend them with 2 cups of the boiling water and the chipotle peppers in adobo until smooth.
Step 5: Place the smoked beef in a Dutch oven, pour the blended braising liquid over the meat, and braise on low heat for 2 to 3 hours until the meat is fall-apart tender.
Step 6: Cook the instant ramen noodles according to package instructions. Assemble bowls with noodles, shredded Oaxaca cheese, diced onion, cilantro, lime wedges, and generous portions of the braised beef and broth.

Tips & Variations

For extra depth, add a splash of the broth to simmer the ramen noodles before serving.
If you prefer less heat, reduce the number of chipotle peppers or remove seeds from the chiles before blending.
Substitute Oaxaca cheese with mozzarella or Monterey Jack if unavailable.
Use beef broth for a richer taste or vegetable broth for a lighter flavor.

Storage

Store leftover birria beef and broth in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent sogginess. Reheat gently on the stove until warmed through and add fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria ramen without smoking the beef?

Yes, you can skip the smoking step and braise the beef directly. Although smoking adds a distinct depth of flavor, slow braising alone will still yield tender, flavorful meat.

What type of ramen noodles work best?

Instant ramen noodles work well for this recipe due to their quick cooking time and texture, but fresh ramen noodles can also be used for a more authentic experience.

Birria Ramen Recipe

Print Recipe

★★★★★

4.4 from 73 reviews

Birria Ramen combines the rich, smoky flavors of traditional Mexican birria with comforting Japanese ramen noodles. Tender chunks of smoked beef chuck roast are braised in a spicy, smoky chile broth made from ancho, guajillo, and chipotle peppers, then served over instant ramen noodles and topped with shredded Oaxaca cheese, fresh onions, and cilantro for a fusion dish bursting with bold flavors.

Author: Tara
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Smoking and Braising
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

For the Meat and Seasoning

3–4 pound beef chuck roast, cubed into 2 inch pieces
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
Yellow mustard (used as a binder, quantity as needed)

For the Braising Liquid

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

For Serving

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

Instructions

Prepare and season the beef: Cube the well-marbled beef chuck roast into 2-inch pieces. Use yellow mustard as a binder to coat the meat cubes evenly, then season generously with the SPG blend (salt, black pepper, garlic).
Smoke the beef: Smoke the seasoned beef cubes at 250°F for 3 to 4 hours using cherry wood until they develop a rich smoky flavor and partial tenderness.
Make the braising liquid: In a pot, boil 1 large quartered white onion, 3 Roma tomatoes cut in half, 5 garlic cloves, 3 ancho chiles, and 3 guajillo chiles for 5 minutes to extract their flavors.
Blend the braising sauce: Remove the boiled ingredients and transfer them into a blender. Add 2 cups of the boiling water along with 4 chipotle peppers in adobo, then blend until smooth to create a spicy, smoky broth.
Braise the smoked beef: Place the smoked beef and the braising liquid into a Dutch oven or heavy pot. Add 2 cinnamon sticks and 2 bay leaves, then braise on low heat for 2 to 3 hours until the beef is tender enough to fall apart.
Assemble the ramen bowls: Cook the instant ramen noodles according to package directions. In serving bowls, place the cooked ramen noodles, top with the braised birria beef pieces, pour over some of the braising consommé, then garnish with shredded Oaxaca cheese, diced white onions, chopped fresh cilantro, and lime wedges for squeezing.

Notes

Smoking the beef adds a deep flavor; however, if a smoker is unavailable, slow roasting or braising alone can be done but will result in a different flavor profile.
Adjust the number of chipotle peppers in adobo to control the heat level of the broth.
The SPG seasoning blend can be homemade or store-bought and includes salt, black pepper, and garlic powder.
Use fresh lime wedges generously to add brightness to the rich broth.
Oaxaca cheese adds a creamy, melty texture but can be substituted with mozzarella if unavailable.

Keywords: Birria, Ramen, Mexican Fusion, Beef Ramen, Smoked Beef, Braised Beef, Instant Ramen, Oaxaca Cheese