Birria Ramen Recipe
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.
- 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
Find it online: https://www.cheftara.com/birria-ramen-recipe-3/
