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Birria Ramen Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/birria-ramen-recipe-7/