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Birria Ramen Recipe

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★★★★★

4.9 from 138 reviews

A rich and flavorful twist on traditional ramen, Birria Ramen combines tender smoked and braised beef chuck roast with a spicy, smoky broth infused with ancho, guajillo, and chipotle peppers. Served over instant ramen noodles and topped with shredded Oaxaca cheese, fresh cilantro, diced onions, and lime wedges, this dish offers a comforting fusion of Mexican and Japanese flavors perfect for any hearty meal.

Ingredients

Scale

Beef 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 for seasoning)

Braising and Broth

  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 large white onion, quartered
  • 3 Roma tomatoes, halved
  • 5 garlic cloves
  • 3 ancho chiles
  • 3 guajillo chiles
  • 4 chipotle peppers in adobo
  • 2 cups boiling water
  • 1 cup beef broth or vegetable broth

Ramen Assembly

  • 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

  1. Prepare the Meat: Cube the well-marbled chuck roast into 2-inch cubes. Use yellow mustard as a binder to help the seasoning adhere, then generously season the beef with the SPG blend (salt, black pepper, garlic).
  2. Smoke the Meat: Place the seasoned meat in a smoker set at 250°F. Smoke the beef using cherry wood for 3 to 4 hours until flavorful and partially cooked.
  3. Prepare Braising Liquid: In a pot, boil the quartered white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for about 5 minutes to develop a rich base.
  4. Blend the Sauce: Remove the boiled ingredients and transfer them to a blender. Add 2 cups of boiling water and the chipotle peppers in adobo, then blend until smooth to create a smoky, spicy braising sauce.
  5. Braise the Meat: Remove the smoked meat from the smoker and place it in a large Dutch oven. Pour the blended braising liquid over the meat. Add cinnamon sticks, bay leaves, and the cup of broth. Braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
  6. Assemble the Ramen: Cook instant ramen noodles according to package instructions. In serving bowls, add cooked noodles, a generous portion of braised birria meat, shredded Oaxaca cheese, and ladle the consommé from the braising. Top with diced onion and chopped cilantro. Serve with lime wedges for squeezing over the ramen before enjoying.

Notes

  • The smoking step adds a rich depth of flavor but can be substituted by oven roasting at low heat if smoking equipment is unavailable.
  • Customize the heat level by adjusting the number of chipotle peppers or removing seeds from chiles.
  • Oaxaca cheese can be substituted with mozzarella or Chihuahua cheese if unavailable.
  • Leftover braising liquid can be refrigerated and reheated as dipping consommé for tacos or additional servings.
  • For a gluten-free version, swap out instant ramen noodles with gluten-free noodles or rice noodles.

Keywords: birria ramen, smoked beef, braised beef, instant ramen, Mexican fusion, spicy broth, chipotle, ancho, guajillo, Oaxaca cheese

Find it online: https://www.cheftara.com/birria-ramen-recipe-5/