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Birria Ramen Recipe

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★★★★★

4.6 from 78 reviews

Birria Ramen is a flavorful fusion dish combining tender, smoky braised beef chuck roast with rich Mexican-style consommé served over Instant Ramen noodles. This recipe uses a traditional birria braising method enhanced with smoked meat and a spicy chili pepper broth, topped with fresh cilantro, diced onions, Oaxaca cheese, and lime wedges for a hearty, comforting meal with a twist.

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 (used as binder for seasoning, approximate 2 tbsp)

Braising Ingredients

  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 large white onion, quartered
  • 3 Roma tomatoes, cut in half
  • 5 garlic cloves
  • 3 ancho chiles, dried
  • 3 guajillo chiles, dried
  • 4 chipotle peppers in adobo
  • 2 cups boiling water
  • 1 cup beef broth or vegetable broth

Assembly and Garnish

  • 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 the Meat: Cube the beef chuck roast into 2-inch pieces. Spread a thin layer of yellow mustard over the meat cubes to help the seasoning stick. Then generously season all sides with the SPG blend (salt, black pepper, and garlic).
  2. Smoke the Meat: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until they develop a smoky flavor and begin to brown on the outside.
  3. Make the Braising Liquid: Bring to a boil a pot with the quartered large white onion, halved Roma tomatoes, whole garlic cloves, ancho chiles, and guajillo chiles. Boil for about 5 minutes to soften and infuse flavors.
  4. Blend the Sauce: Remove the boiled ingredients from the heat and transfer them into a blender along with 2 cups of the boiling water and the chipotle peppers in adobo sauce. Blend until smooth to create a flavorful chili braising liquid.
  5. Braise the Smoked Meat: Transfer the smoked meat into a Dutch oven or heavy pot, pour the blended braising liquid over the meat along with 1 cup of beef or vegetable broth, add the cinnamon sticks and bay leaves. Cover and braise on low heat for 2 to 3 hours until the meat is tender and falls apart easily.
  6. Cook the Ramen Noodles: Prepare the Instant Ramen noodles according to package instructions without the seasoning packets, then drain and set aside.
  7. Assemble the Birria Ramen: In serving bowls, place cooked ramen noodles, then ladle the tender braised meat and broth over the noodles. Top with shredded Oaxaca cheese, diced white onion, fresh chopped cilantro, and a lime wedge on the side. Squeeze lime juice before eating for added brightness.

Notes

  • You can substitute beef broth with vegetable broth to make the broth lighter but still flavorful.
  • Adjust the number of chipotle peppers in adobo to control the heat level.
  • Smoking the meat adds depth of flavor but you can also skip this step and proceed to braising if time or equipment is limited.
  • Use fresh Oaxaca cheese for authentic texture, but mozzarella can be used as a substitute if unavailable.
  • Serve immediately for best texture of noodles and cheese melting.

Keywords: Birria Ramen, Beef Ramen, Mexican Ramen, Braised Beef, Smoked Meat, Oaxaca Cheese, Chili Broth, Fusion Recipe

Find it online: https://www.cheftara.com/birria-ramen-recipe-9/