Introduction

Birria Ramen is a flavorful fusion dish combining the rich, smoky taste of traditional Mexican birria with the comforting slurp of Japanese ramen noodles. This hearty recipe features tender, slow-braised beef in a spicy, aromatic broth that’s perfect for any occasion.

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 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 beef chuck roast into 2-inch pieces. Use yellow mustard as a binder and season evenly with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef at 250°F for 3 to 4 hours using cherry wood to develop a deep smoky flavor.
Step 3: Prepare the braising liquid by boiling the quartered onion, Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
Step 4: Remove the boiled ingredients from heat, then blend them with 2 cups of the boiling water and the chipotle peppers in adobo until smooth.
Step 5: Place the smoked beef into a Dutch oven and pour the blended braising liquid over the meat. Braise on low heat for 2 to 3 hours until the beef is tender and easily falls apart.
Step 6: Cook the ramen noodles according to package instructions. To serve, assemble bowls with noodles, shredded beef, broth from the braise, shredded Oaxaca cheese, diced onions, and fresh cilantro. Add lime wedges for squeezing over the top.

Tips & Variations

For extra depth, add the cinnamon sticks and bay leaves to the braising liquid while cooking the beef.
Substitute fresh chile varieties if you prefer a milder or hotter broth.
Use homemade ramen noodles for a more authentic texture.
Top with avocado slices or a soft-boiled egg to enrich the bowl further.

Storage

Store leftover birria broth and meat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the beef. Cook fresh noodles when ready to serve to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a smoker?

Yes, if you don’t have a smoker, you can sear the beef cubes in a hot pan to develop some color before braising. While it won’t have the same smoky flavor, the braising liquid will still create a rich broth.

What type of beef is best for birria ramen?

Beef chuck roast is ideal because it has enough fat and connective tissue to become tender and flavorful after slow cooking. Avoid leaner cuts, which can dry out during braising.

Birria Ramen Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This flavorful Birria Ramen recipe combines the rich, smoky taste of traditional Mexican birria beef with the comforting slurp of Japanese ramen noodles. Tender smoked and braised chuck roast is seasoned with aromatic spices and chiles, then served in a spicy, smoky broth with fresh garnishes and melted Oaxaca cheese for a delicious fusion meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 5 to 7 hours (includes smoking and braising times)
Total Time: 5 hours 20 minutes to 7 hours 20 minutes
Yield: 4 servings 1x
Category: Soup
Method: Braising
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

Meat 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 Liquid Ingredients

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
2 cinnamon sticks
2 bay leaves

Ramen Assembly

4 packs Instant Ramen noodles
1/2 cup shredded Oaxaca cheese
Medium white onion, diced
1 bunch fresh cilantro, chopped
4 lime wedges

Instructions

Prepare the Meat: Cube the well-marbled beef chuck roast into 2-inch cubes. Use yellow mustard as a binder to help seasonings adhere, then generously season the meat cubes with the SPG blend of salt, black pepper, and garlic.
Smoke the Meat: Smoke the seasoned meat cubes at 250°F using cherry wood for 3 to 4 hours. This imparts a rich smoky flavor and helps tenderize the beef.
Prepare the Braising Liquid: Bring 1 large quartered white onion, 3 halved Roma tomatoes, 5 cloves of garlic, 3 ancho chiles, and 3 guajillo chiles to a boil. Let it simmer for 5 minutes to infuse flavors.
Blend the Braise Base: Remove the boiled ingredients and transfer them to a blender. Add 2 cups of the boiling water and 4 chipotle peppers in adobo sauce. Blend until smooth to create a flavorful braising liquid.
Braise the Meat: Place the smoked meat cubes into a Dutch oven. Pour the blended braising liquid over the meat. Add the cinnamon sticks and bay leaves. Braise on low heat for 2 to 3 hours until the meat is tender and falls apart easily.
Assemble the Ramen: Cook 4 packs of Instant Ramen noodles according to package instructions. In a serving bowl, combine the noodles, shredded Oaxaca cheese, diced medium white onion, chopped fresh cilantro, and the braised birria meat. Ladle some of the braising consommé broth over the top. Serve with lime wedges on the side for squeezing over the dish. Enjoy your fusion birria ramen!

Notes

Smoking the meat adds authentic flavor but can be substituted with slow roasting if a smoker is unavailable.
Adjust the level of heat by varying the number of chipotle peppers in adobo or chile peppers used.
Oaxaca cheese melts beautifully, but you can substitute mozzarella or Chihuahua cheese if needed.
For a gluten-free version, substitute ramen noodles with gluten-free noodles.
Letting the meat braise low and slow ensures maximum tenderness.

Keywords: Birria Ramen, Birria, Ramen, Mexican Fusion, Smoked Beef, Braised Beef, Spicy Ramen, Oaxaca Cheese, Instant Ramen