Birria Ramen Recipe
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.
- 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
Find it online: https://www.cheftara.com/birria-ramen-recipe-2/
