Birria Ramen Recipe
Introduction
Birria Ramen is a flavorful fusion dish combining the rich, smoky taste of traditional Mexican birria with comforting, slurp-worthy ramen noodles. This recipe transforms tender braised beef and a spicy, aromatic broth into a satisfying bowl perfect for any occasion.
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 evenly with the SPG blend (salt, black pepper, garlic).
- Step 2: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until they develop a rich smoky flavor.
- Step 3: Prepare the braising liquid by boiling the quartered white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles together for 5 minutes.
- Step 4: Transfer the boiled ingredients to a blender. Add 2 cups of the hot boiling water and 4 chipotle peppers in adobo. Blend until smooth to create the braising sauce.
- Step 5: Place the smoked beef into a Dutch oven, pour the blended braising sauce over it, and braise on low heat for 2 to 3 hours until the meat is tender and falls apart easily.
- Step 6: Cook the instant ramen noodles according to package instructions. Assemble each bowl by layering noodles, shredded beef, braising consommé, shredded Oaxaca cheese, diced onions, and fresh cilantro. Serve with lime wedges and enjoy!
Tips & Variations
- Use fresh chili peppers or dried ones based on your spice preference to adjust the broth’s heat level.
- Substitute beef chuck roast with brisket for a different texture and flavor.
- For a smoky flavor without a smoker, you can roast the meat in the oven at low heat and add smoked paprika to the seasoning.
- Top the ramen with a soft-boiled egg for extra richness and authenticity.
Storage
Store leftover birria and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to adjust consistency. Cook fresh ramen noodles when serving to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked or store-bought birria for this recipe?
Yes, you can use pre-cooked birria to save time. Simply reheat it gently and assemble with ramen noodles and toppings as directed.
What if I don’t have a smoker for the beef?
If you don’t have a smoker, you can oven-cook the beef slowly at a low temperature or use smoked paprika in the seasoning to mimic the smoky flavor.
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Birria Ramen Recipe
- Total Time: 5 hours 30 minutes
- Yield: 4–6 servings 1x
Description
This Birria Ramen recipe combines the rich, smoky flavors of traditional Mexican birria with the satisfying slurp of Japanese ramen noodles. Tender, slow-braised beef chuck infused with a smoky chipotle and chili broth creates a deeply flavorful and comforting dish perfect for any ramen or Mexican food lover.
Ingredients
Beef and Seasoning
- 3–4 pound beef chuck roast, cubed into 2-inch pieces
- 3 tbsp SPG blend (Salt, Black Pepper, Garlic)
- Yellow mustard (for binding)
- 2 cinnamon sticks (for braising)
- 2 bay leaves (for braising)
Broth and 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
- 2 cups boiling water
- 1 cup beef broth or vegetable broth
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
- Preparing the Beef: Cube the beef chuck roast into 2-inch pieces. Coat the beef cubes lightly with yellow mustard as a binder and season them evenly with the SPG blend consisting of salt, black pepper, and garlic.
- Smoking the Meat: Preheat your smoker to 250°F and use cherry wood to smoke the seasoned beef cubes. Smoke the meat for 3 to 4 hours until it develops a smoky aroma and color.
- Making the Braising Liquid: In a pot, combine 1 large quartered white onion, 3 halved Roma tomatoes, 5 garlic cloves, 3 ancho chiles, and 3 guajillo chiles with 2 cups of boiling water. Let this mixture boil for about 5 minutes to infuse the flavors.
- Blending the Sauce: Remove the ingredients from the pot and carefully transfer them into a blender. Add 4 chipotle peppers in adobo and blend everything until smooth to create a rich braising sauce.
- Braising the Beef: Remove the smoked beef from the smoker and place the cubes into a Dutch oven. Pour the blended braising liquid over the meat along with 1 cup of beef or vegetable broth. Add 2 cinnamon sticks and 2 bay leaves. Cover and braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
- Cooking the Ramen and Serving: Cook the instant ramen noodles according to the package instructions. In serving bowls, assemble the ramen noodles topped with the tender braised birria beef, a ladle of the braising consommé, shredded Oaxaca cheese, diced white onion, and chopped fresh cilantro. Serve with lime wedges for squeezing over the top and enjoy!
Notes
- Smoking the beef adds authentic flavor, but if you don’t have a smoker, you can sear the beef cubes in a hot pan before braising for added depth.
- Adjust the number of chipotle peppers to control the spice level of the broth.
- The Oaxaca cheese adds a creamy texture, but you can substitute with mozzarella if unavailable.
- Use gluten-free ramen noodles to make the dish gluten-free.
- Leftover braised beef and broth make excellent tacos or stew bases.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Braising
- Cuisine: Mexican-Japanese Fusion
Keywords: birria ramen, birria beef, ramen noodle soup, Mexican birria, chipotle broth, smoked beef, fusion recipe, instant ramen, braised beef, Oaxaca cheese
