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Birria Ramen Recipe

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★★★★★

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.

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

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

Find it online: https://www.cheftara.com/birria-ramen-recipe-8/