Birria Ramen Recipe
This Birria Ramen recipe combines the rich, smoky flavors of traditional Mexican birria with the comforting texture of instant ramen noodles, creating a unique fusion dish. Slow-smoked beef chuck roast is braised in a spicy adobo chili broth until tender, then served over ramen noodles and topped with fresh garnishes and melted Oaxaca cheese for a flavorful and satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Smoking and Braising
- Cuisine: Mexican Fusion
Ingredients
Scale
Main Ingredients
- 3–4 pound beef chuck roast, cut into 2-inch cubes
- 3 tbsp SPG blend (Salt, Black Pepper, Garlic)
- 4 packs of Instant Ramen noodles
- 1/2 cup shredded Oaxaca cheese
- 1 medium white onion, diced
- 1 bunch fresh cilantro, roughly chopped
- 4 lime wedges
Braising Liquid Ingredients
- 2 cinnamon sticks
- 2 bay leaves
- 1 large white onion, quartered
- 2 cups water (used for blending)
- 1 cup beef broth or vegetable broth
- 3 Roma tomatoes, cut in half
- 5 garlic cloves
- 3 ancho chiles, dried
- 3 guajillo chiles, dried
- 4 chipotle peppers in adobo
- Yellow mustard (for binding the meat cubes)
Instructions
- Prepare the beef: Cube the well-marbled beef chuck roast into 2-inch cubes. Use yellow mustard as a binder by coating the meat evenly, then season thoroughly with the SPG blend (salt, black pepper, garlic).
- Smoke the beef: Preheat your smoker to 250°F (121°C) and use cherry wood for a mild, fruity smoke flavor. Smoke the beef cubes for 3 to 4 hours until they develop a deep smoky crust.
- Make the braising liquid base: In a pot, bring to a boil one large quartered white onion, 3 halved Roma tomatoes, 5 garlic cloves, 3 dried ancho chiles, and 3 dried guajillo chiles. Let simmer for 5 minutes to soften the chiles and extract flavors.
- Blend the braising sauce: Remove the solids from the pot and transfer to a blender. Add 2 cups of the hot water used to boil the ingredients and 4 chipotle peppers in adobo sauce. Blend until smooth to create a spicy, smoky braising sauce.
- Braise the smoked meat: Place the smoked beef cubes into a Dutch oven or heavy pot. Pour the blended braising sauce over the meat along with 1 cup of beef or vegetable broth. Add 2 cinnamon sticks and 2 bay leaves. Braise on low heat for 2 to 3 hours until the meat is fall-apart tender.
- Prepare the ramen noodles: Cook the instant ramen noodles according to package instructions, then drain and set aside.
- Assemble the Birria Ramen bowls: In serving bowls, place a portion of cooked ramen noodles, top with tender braised beef, ladle generous amounts of the braising liquid (consume) over the noodles and meat. Garnish with diced white onion, fresh cilantro, shredded Oaxaca cheese, and serve with lime wedges on the side for squeezing over the dish.
Notes
- Using cherry wood for smoking adds a subtle fruity flavor that complements the beef; other mild woods like apple or pecan can also be used.
- The braising liquid can be made spicier by adding more chipotle peppers or including the seeds of the dried chiles.
- If you don’t have a smoker, you can sear the beef cubes in a hot pan before braising, although the smoky flavor will be less pronounced.
- Oaxaca cheese adds melty, creamy texture but can be substituted with mozzarella or Monterey Jack if unavailable.
- Leftover birria meat and broth can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: Birria ramen, birria beef, smoked beef, braised beef, Mexican soup, fusion recipe, ramen noodles, adobo sauce, chipotle, Oaxaca cheese
Find it online: https://www.cheftara.com/birria-ramen-recipe-6/
