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

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 (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