Introduction

Birria Ramen is a delicious fusion dish that combines the rich, smoky flavors of traditional Mexican birria with the comforting texture of Japanese ramen noodles. This hearty recipe features tender beef slow-braised in a flavorful broth, perfect for a satisfying meal any day of the week.

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 chuck roast into 2-inch pieces. Coat the meat with yellow mustard as a binder, then season thoroughly 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 it develops a deep 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 in water for 5 minutes.
Step 4: Remove the ingredients from boiling water and place them into a blender. Add 2 cups of the boiling water and the chipotle peppers in adobo, then blend until smooth.
Step 5: Transfer the smoked meat to a Dutch oven and pour the blended braising liquid over the beef. Add cinnamon sticks and bay leaves, then braise on low heat for 2 to 3 hours until the beef is tender and falls apart easily.
Step 6: Cook the instant ramen noodles according to package directions. Assemble the ramen bowls by adding noodles, shredded beef, braising broth (consommé), shredded Oaxaca cheese, diced onion, and fresh cilantro. Serve with lime wedges and enjoy!

Tips & Variations

For a spicier broth, add more chipotle peppers or include some of the adobo sauce when blending.
If you don’t have a smoker, you can sear the beef cubes in a hot pan before braising to add a smoky flavor.
Use fresh homemade ramen noodles if available for an even better texture.
Swap Oaxaca cheese with mozzarella if it’s hard to find.

Storage

Store leftover birria ramen broth and beef separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop and cook fresh noodles before assembling the dish again. Avoid reheating noodles directly as they may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria ramen without a smoker?

Yes, you can sear the beef cubes in a hot pan before braising to develop a rich flavor. While smoking adds depth, searing provides a good alternative for home cooks without a smoker.

What are ancho and guajillo chiles?

Ancho and guajillo chiles are dried Mexican chiles commonly used in birria recipes. Ancho chiles are mild and slightly sweet, while guajillo chiles add a bit of tangy and fruity heat to the dish.

Birria Ramen Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

A flavorful fusion dish combining the rich, smoky taste of traditional Mexican birria with the comforting warmth of Japanese ramen noodles. Tender smoked and braised beef chuck roast is simmered in a spicy chipotle-infused broth, served over instant ramen noodles and topped with Oaxaca cheese, fresh onions, and cilantro for an indulgent, hearty meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Yield: 4 servings 1x
Category: Soup
Method: Smoking and 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 (as binder, quantity as needed)

Braising Liquid

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 cinnamon sticks
2 bay leaves
2 cups water (boiling)
1 cup beef broth or vegetable broth

To Serve

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

Instructions

Prepare the beef: Cube the well-marbled chuck roast into 2-inch pieces. Coat the meat with yellow mustard as a binder and season thoroughly with the SPG blend (salt, black pepper, garlic).
Smoke the beef: Smoke the seasoned beef cubes at 250°F (121°C) for 3 to 4 hours using cherry wood to impart a rich, smoky flavor.
Make the braising liquid: Boil the quartered white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles together for 5 minutes. Remove from heat and transfer to a blender.
Blend the braising liquid: Add 2 cups of the boiling water and 4 chipotle peppers in adobo to the blender. Blend until smooth and well combined.
Braise the smoked meat: Place the smoked beef into a Dutch oven. Pour the blended braising liquid over the meat. Add the cinnamon sticks and bay leaves. Braise on low heat for 2 to 3 hours, or until the meat is fall-apart tender.
Prepare the ramen and serve: Cook the instant ramen noodles according to package instructions. In serving bowls, assemble noodles topped with shredded Oaxaca cheese, diced white onions, fresh cilantro, and the tender braised beef with plenty of consommé broth. Serve with lime wedges to squeeze over and enjoy.

Notes

The yellow mustard is used as a binder to help the seasoning adhere to the meat but does not add strong mustard flavor after cooking.
For authentic smoky flavor, use cherry wood chips or chunks during smoking.
If you don’t have a smoker, you can roast the beef at low temperature, though flavor may differ.
Adjust the number of chipotle peppers in adobo according to desired spice level.
Oaxaca cheese can be substituted with mozzarella if unavailable, though traditional flavor will vary.
Let the braising liquid cool slightly before blending to avoid splatter and ensure safety.

Keywords: Birria Ramen, Mexican fusion, smoked beef, braised meat, spicy broth, ramen noodles, Oaxaca cheese, chipotle broth