Introduction

Birria ramen is a flavorful fusion dish that combines the rich, tender beef stew of traditional birria with the comforting slurp of ramen noodles. This recipe offers smoky, spicy, and savory notes, perfect for a cozy meal that impresses with every bite.

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 to coat the meat, then season generously with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef at 250°F using cherry wood for 3 to 4 hours until well infused with smoky flavor.
Step 3: Prepare the braising liquid by boiling the quartered large onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
Step 4: Remove the boiled ingredients from heat and blend them with 2 cups of the hot water and the chipotle peppers in adobo until smooth.
Step 5: Place the smoked beef into a Dutch oven, pour the blended braising liquid over the meat, and braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
Step 6: Cook the instant ramen noodles according to the package instructions. Assemble bowls by adding noodles, tender birria meat, shredded Oaxaca cheese, diced onions, cilantro, and ladle the braising consommé over everything. Serve with lime wedges and enjoy!

Tips & Variations

For extra depth, add a splash of beef broth to the braising liquid before simmering.
Substitute the Oaxaca cheese with mozzarella or a mild melting cheese if unavailable.
Use dried chipotle powder if chipotle peppers in adobo are hard to find; adjust quantity to taste.
Add a soft-boiled egg to the ramen bowls for an extra comforting touch.

Storage

Store leftover birria meat and broth in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess. Reheat the meat and broth gently on the stove and cook fresh noodles before assembling for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of smoking the beef?

Yes, you can slow cook the seasoned beef with the braising liquid in a slow cooker for 6-8 hours on low. This will yield tender meat with less smoky flavor but still delicious.

What type of chiles should I look for if I can’t find guajillo or ancho?

If you can’t find guajillo or ancho chiles, pasilla or New Mexico chiles are good substitutes that will provide a similar mild and slightly fruity heat.

Birria Ramen Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

This Birria Ramen recipe combines the rich, smoky flavors of traditional Mexican birria with the comforting texture of instant ramen noodles, creating a unique fusion dish. Slow-smoked beef chuck roast is braised in a spicy adobo chili broth until tender, then served over ramen noodles and topped with fresh garnishes and melted Oaxaca cheese for a flavorful and satisfying meal.

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

Ingredients

Scale

Main Ingredients

3–4 pound beef chuck roast, cut into 2-inch cubes
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
4 packs of Instant Ramen noodles
1/2 cup shredded Oaxaca cheese
1 medium white onion, diced
1 bunch fresh cilantro, roughly chopped
4 lime wedges

Braising Liquid Ingredients

2 cinnamon sticks
2 bay leaves
1 large white onion, quartered
2 cups water (used for blending)
1 cup beef broth or vegetable broth
3 Roma tomatoes, cut in half
5 garlic cloves
3 ancho chiles, dried
3 guajillo chiles, dried
4 chipotle peppers in adobo
Yellow mustard (for binding the meat cubes)

Instructions

Prepare the beef: Cube the well-marbled beef chuck roast into 2-inch cubes. Use yellow mustard as a binder by coating the meat evenly, then season thoroughly with the SPG blend (salt, black pepper, garlic).
Smoke the beef: Preheat your smoker to 250°F (121°C) and use cherry wood for a mild, fruity smoke flavor. Smoke the beef cubes for 3 to 4 hours until they develop a deep smoky crust.
Make the braising liquid base: In a pot, bring to a boil one large quartered white onion, 3 halved Roma tomatoes, 5 garlic cloves, 3 dried ancho chiles, and 3 dried guajillo chiles. Let simmer for 5 minutes to soften the chiles and extract flavors.
Blend the braising sauce: Remove the solids from the pot and transfer to a blender. Add 2 cups of the hot water used to boil the ingredients and 4 chipotle peppers in adobo sauce. Blend until smooth to create a spicy, smoky braising sauce.
Braise the smoked meat: Place the smoked beef cubes into a Dutch oven or heavy pot. Pour the blended braising sauce over the meat along with 1 cup of beef or vegetable broth. Add 2 cinnamon sticks and 2 bay leaves. Braise on low heat for 2 to 3 hours until the meat is fall-apart tender.
Prepare the ramen noodles: Cook the instant ramen noodles according to package instructions, then drain and set aside.
Assemble the Birria Ramen bowls: In serving bowls, place a portion of cooked ramen noodles, top with tender braised beef, ladle generous amounts of the braising liquid (consume) over the noodles and meat. Garnish with diced white onion, fresh cilantro, shredded Oaxaca cheese, and serve with lime wedges on the side for squeezing over the dish.

Notes

Using cherry wood for smoking adds a subtle fruity flavor that complements the beef; other mild woods like apple or pecan can also be used.
The braising liquid can be made spicier by adding more chipotle peppers or including the seeds of the dried chiles.
If you don’t have a smoker, you can sear the beef cubes in a hot pan before braising, although the smoky flavor will be less pronounced.
Oaxaca cheese adds melty, creamy texture but can be substituted with mozzarella or Monterey Jack if unavailable.
Leftover birria meat and broth can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Birria ramen, birria beef, smoked beef, braised beef, Mexican soup, fusion recipe, ramen noodles, adobo sauce, chipotle, Oaxaca cheese