Birria Ramen Recipe
Birria Ramen combines the rich, smoky flavors of traditional Mexican birria with comforting Japanese ramen noodles. Tender chunks of smoked beef chuck roast are braised in a spicy, smoky chile broth made from ancho, guajillo, and chipotle peppers, then served over instant ramen noodles and topped with shredded Oaxaca cheese, fresh onions, and cilantro for a fusion dish bursting with bold flavors.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Smoking and Braising
- Cuisine: Mexican-Japanese Fusion
Ingredients
Scale
For the Meat and Seasoning
- 3–4 pound beef chuck roast, cubed into 2 inch pieces
- 3 tbsp SPG blend (Salt, Black Pepper, Garlic)
- Yellow mustard (used as a binder, quantity as needed)
For the Braising Liquid
- 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 (boiling)
- 1 cup beef broth or vegetable broth
For Serving
- 4 packs of Instant Ramen noodles
- 1/2 cup shredded Oaxaca cheese
- Medium white onion, diced
- 1 bunch fresh cilantro, chopped
- 4 lime wedges
Instructions
- Prepare and season the beef: Cube the well-marbled beef chuck roast into 2-inch pieces. Use yellow mustard as a binder to coat the meat cubes evenly, then season generously with the SPG blend (salt, black pepper, garlic).
- Smoke the beef: Smoke the seasoned beef cubes at 250°F for 3 to 4 hours using cherry wood until they develop a rich smoky flavor and partial tenderness.
- Make the braising liquid: In a pot, boil 1 large quartered white onion, 3 Roma tomatoes cut in half, 5 garlic cloves, 3 ancho chiles, and 3 guajillo chiles for 5 minutes to extract their flavors.
- Blend the braising sauce: Remove the boiled ingredients and transfer them into a blender. Add 2 cups of the boiling water along with 4 chipotle peppers in adobo, then blend until smooth to create a spicy, smoky broth.
- Braise the smoked beef: Place the smoked beef and the braising liquid into a Dutch oven or heavy pot. Add 2 cinnamon sticks and 2 bay leaves, then braise on low heat for 2 to 3 hours until the beef is tender enough to fall apart.
- Assemble the ramen bowls: Cook the instant ramen noodles according to package directions. In serving bowls, place the cooked ramen noodles, top with the braised birria beef pieces, pour over some of the braising consommé, then garnish with shredded Oaxaca cheese, diced white onions, chopped fresh cilantro, and lime wedges for squeezing.
Notes
- Smoking the beef adds a deep flavor; however, if a smoker is unavailable, slow roasting or braising alone can be done but will result in a different flavor profile.
- Adjust the number of chipotle peppers in adobo to control the heat level of the broth.
- The SPG seasoning blend can be homemade or store-bought and includes salt, black pepper, and garlic powder.
- Use fresh lime wedges generously to add brightness to the rich broth.
- Oaxaca cheese adds a creamy, melty texture but can be substituted with mozzarella if unavailable.
Keywords: Birria, Ramen, Mexican Fusion, Beef Ramen, Smoked Beef, Braised Beef, Instant Ramen, Oaxaca Cheese
Find it online: https://www.cheftara.com/birria-ramen-recipe-4/
