Introduction

Birria Ramen is a flavorful fusion dish that combines the rich, smoky taste of traditional beef birria with the comforting texture of ramen noodles. This hearty meal is perfect for anyone craving a spicy, cheesy, and satisfying bowl of noodles with tender, slow-cooked beef.

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 the meat thoroughly with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef at 250°F for 3-4 hours using cherry wood to infuse a deep smoky flavor.
Step 3: Prepare the braising liquid by boiling the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
Step 4: Remove the boiled ingredients, then blend them with 2 cups of the hot water and 4 chipotle peppers in adobo until smooth.
Step 5: Place the smoked beef into a Dutch oven, pour the blended braising liquid over it, and braise on low heat for 2 to 3 hours until the meat is fall-apart tender.
Step 6: Cook the ramen noodles according to package instructions. Assemble bowls by adding noodles, tender beef, shredded Oaxaca cheese, diced onions, fresh cilantro, and ladle in some of the braising liquid as broth. Serve with lime wedges and enjoy!

Tips & Variations

For a milder flavor, reduce the number of chipotle peppers or omit them altogether.
Substitute smoked beef with slow-cooked beef chuck roast if you don’t have a smoker.
Add a soft-boiled egg on top for extra richness and texture.
Use fresh homemade broth instead of instant ramen seasoning for a more authentic taste.

Storage

Store leftover birria ramen in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of broth or water to maintain moisture. Noodles may become softer after reheating, so consider storing broth and noodles separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of beef chuck roast?

Yes, you can substitute with brisket or short ribs for similar rich flavor and tenderness. Adjust cooking times accordingly to ensure the meat is tender.

Is it necessary to smoke the beef?

Smoking adds a distinct smoky depth that characterizes traditional birria, but if you don’t have a smoker, slow braising the seasoned meat will still yield delicious results.

Birria Ramen Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

Birria Ramen is a flavorful fusion dish combining traditional Mexican birria with comforting Japanese ramen noodles. Tender, smoked beef chuck roast is braised in a rich, smoky, and spicy broth made from ancho, guajillo, and chipotle chiles, then served with ramen noodles, fresh toppings, and melted Oaxaca cheese for a hearty, warming meal.

Author: Tara
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Yield: 6 servings 1x
Category: Stovetop
Method: Smoking and Braising
Cuisine: Mexican-Japanese Fusion

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, enough as a binder

Braising Liquid

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 cinnamon sticks
2 bay leaves
2 cups boiling water
1 cup beef broth or vegetable broth

Final 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

Prepare and Season Beef: Cube the beef chuck roast into 2-inch pieces. Use yellow mustard as a binder to coat the beef cubes evenly, then season thoroughly with the SPG blend consisting of salt, black pepper, and garlic.
Smoke the Beef: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until the meat develops a deep smoky flavor and starts becoming tender.
Make the Braising Liquid Base: Boil the quartered white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles in water for 5 minutes to extract their flavors, then remove them from heat.
Blend the Braising Sauce: Transfer the boiled ingredients into a blender along with 2 cups of the boiling water and 4 chipotle peppers in adobo. Blend until smooth to create a rich, spicy braising liquid.
Braise the Meat: Remove the smoked beef from the smoker and place it 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.
Prepare Ramen and Serve: Cook the Instant Ramen noodles according to package instructions. In serving bowls, assemble the ramen noodles topped with shredded Oaxaca cheese, braised meat, diced white onions, chopped cilantro, and ladle the braising consommé over everything. Serve with lime wedges to squeeze on top and enjoy the flavorful fusion dish.

Notes

Using cherry wood for smoking adds a sweet and mild smoky flavor that complements the beef perfectly.
If you prefer less heat, reduce the number of chipotle peppers or guajillo chiles used in the braising liquid.
Oaxaca cheese melts beautifully and adds a creamy texture, but you can substitute with mozzarella if unavailable.
The braising process can be done in the oven or on the stovetop using a Dutch oven if a smoker is not available; just skip the smoking step.
Leftover birria broth makes a great base for other soups or stews.
For a gluten-free option, use gluten-free ramen noodles.

Keywords: Birria, Ramen, Mexican fusion, Smoked beef, Braised beef, Oaxaca cheese, Instant ramen noodles