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Birria Ramen Recipe

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★★★★★

4.4 from 84 reviews

A flavorful fusion recipe combining the rich, smoky essence of traditional Mexican birria with the comforting texture of Japanese ramen noodles. Tender, slow-braised beef chuck roast is seasoned, smoked, and simmered in a spicy, aromatic broth made from chilies and aromatics, then served with instant ramen noodles, fresh toppings, and melted Oaxaca cheese for a unique, hearty 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, for seasoning binder (amount to lightly coat meat)

Braising Liquid

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

Ramen and Garnishes

  • 4 packs of Instant Ramen noodles
  • 1/2 cup shredded Oaxaca cheese
  • Medium white onion, diced (for topping)
  • 1 bunch fresh cilantro, chopped (for topping)
  • 4 lime wedges (for garnish)

Instructions

  1. Prepare and Season the Meat: Cube the well-marbled beef chuck roast into 2-inch cubes. Coat the meat pieces lightly with yellow mustard to act as a binder, then generously season 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 a deep smoky flavor is infused.
  3. Make the Braising Liquid Base: Bring to a boil in a pot the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles. Boil for about 5 minutes to extract flavors.
  4. Blend the Braising Sauce: Remove the boiled ingredients and transfer to a blender. Add 2 cups of the boiling water and 4 chipotle peppers in adobo sauce, then blend until smooth to form the braising liquid.
  5. Braise the Meat: Remove the smoked meat from the smoker and place it into a Dutch oven. Pour the blended braising liquid over the meat along with 1 cup of beef or vegetable broth. Add the cinnamon sticks and bay leaves for additional aroma. Cover and braise on low heat for 2 to 3 hours, or until the meat is fall-apart tender.
  6. Cook the Ramen Noodles: Prepare the instant ramen noodles according to package instructions without seasoning packets, then drain and set aside.
  7. Assemble the Birria Ramen Bowl: In serving bowls, place cooked ramen noodles, tender braised meat, and ladle some braising consommé over the top. Garnish with shredded Oaxaca cheese, diced white onion, fresh cilantro, and lime wedges. The heat from the consommé will slightly melt the cheese, adding a creamy texture.
  8. Serve and Enjoy: Squeeze lime over to taste and serve immediately while hot for a comforting, flavorful meal.

Notes

  • Using yellow mustard as a binder helps the seasoning stick to the meat and adds a subtle tangy flavor.
  • Cherry wood is preferred for smoking to add a sweet, fruity smokiness.
  • The braising sauce can be made a day ahead to deepen its flavor.
  • Oaxaca cheese melts nicely and complements the spicy consommé; substitute with mozzarella if unavailable.
  • Adjust the amount of chipotle peppers to control the spice level.
  • The consommé from the braising liquid can be ladled as soup alongside the ramen for a richer experience.

Keywords: Birria ramen, Mexican birria, ramen noodles, braised beef, fusion recipe, smoked beef, Oaxaca cheese, spicy broth, instant ramen

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