Introduction

Birria Ramen is a flavorful fusion dish that combines the rich, tender beef of traditional birria with the comforting slurp of ramen noodles. This recipe offers a smoky, spicy broth paired with melt-in-your-mouth meat, perfect for those craving something a little different yet deeply satisfying.

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 well-marbled chuck roast into 2-inch pieces. Use yellow mustard as a binder and season the meat thoroughly with the SPG blend (salt, black pepper, and 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 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 add the cinnamon sticks and bay leaves. 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 cooked noodles, shredded birria meat, shredded Oaxaca cheese, braising broth (consommé), diced onions, and fresh cilantro. Serve with lime wedges and enjoy!

Tips & Variations

Substitute the beef chuck roast with short ribs or brisket for different texture and flavor.
For a spicier broth, add extra chipotle peppers or a dash of hot sauce.
If you don’t have a smoker, you can sear the beef in a hot pan for a crust, then proceed with the braising step for tender results.
Use fresh homemade tortillas on the side for an added birria-style experience.

Storage

Store any leftover birria meat and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if needed to loosen the sauce. 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 dried chiles other than ancho and guajillo?

Yes, you can substitute with other mild to medium dried chiles like pasilla or New Mexico chiles, but the flavor profile will vary slightly.

What if I don’t have cherry wood for smoking?

If cherry wood isn’t available, use other fruitwoods like apple or pecan, or simply sear the meat on the stovetop before braising to add depth of flavor.

Birria Ramen Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Birria Ramen recipe combines the rich, smoky flavors of traditional Mexican birria with the comforting, slurp-friendly nature of Japanese ramen. Featuring tender, smoked beef chuck roast braised in a flavorful chili and tomato broth, this dish is topped with fresh herbs, cheese, and lime for a vibrant, comforting meal that’s perfect for a culinary twist on classic ramen.

Author: Tara
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Smoking and Braising
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

Meat and Seasoning

3–4 pound beef chuck roast
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
Yellow mustard (enough as a binder)

Broth and Braising

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
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
1 bunch fresh cilantro
4 lime wedges

Instructions

Prepare and Season the Meat: Cube the well-marbled beef chuck roast into 2-inch cubes. Use yellow mustard as a binder to help the seasoning stick, then coat the cubes evenly with the SPG blend (salt, black pepper, garlic).
Smoke the Meat: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until they develop a rich smoky flavor and start to tenderize.
Make the Braising Liquid Base: Boil 1 large quartered white onion, 3 Roma tomatoes cut in half, 5 garlic cloves, 3 ancho chiles, and 3 guajillo chiles in water for 5 minutes to extract flavors.
Blend the Braising Liquid: Remove the boiled ingredients and transfer them to a blender. Add 2 cups of the boiling water and 4 chipotle peppers in adobo. Blend until smooth to create a rich, spicy braising sauce.
Braise the Meat: Place the smoked meat into a Dutch oven and pour the blended braising liquid over top. Add 2 cinnamon sticks and 2 bay leaves. Braise on low heat for 2 to 3 hours until the meat is fall-apart tender.
Assemble the Birria Ramen: Cook the instant ramen noodles according to package instructions. In a bowl, combine noodles, the tender braised meat, shredded Oaxaca cheese, and ladle over some braising liquid as consommé. Top with diced onions, fresh cilantro, and serve with lime wedges for squeezing over. Enjoy immediately!

Notes

Smoking the beef adds a deep layer of flavor but can be omitted if needed; slow braising will still yield tender meat.
Adjust the number of chipotle peppers to control the heat level of the broth.
Use fresh herbs and lime for brightness to balance the richness of the dish.
Leftover birria makes excellent tacos or quesadillas the next day.
For gluten-free option, choose gluten-free ramen noodles.

Keywords: Birria Ramen, Beef Ramen, Mexican Ramen, Braised Beef Soup, Spicy Ramen, Fusion Recipes