Birria Ramen Recipe

Introduction

Birria Ramen is a luscious fusion dish that combines the rich, smoky flavors of traditional Mexican birria with the comforting warmth of Japanese ramen. Tender smoked beef and a flavorful broth come together to create a bowl that’s both hearty and exciting for any meal.

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 of 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

1. Step 1: Cube the beef chuck roast into 2-inch pieces. Coat them lightly with yellow mustard as a binder, then season generously with the SPG blend (salt, black pepper, garlic).
2. Step 2: Smoke the seasoned beef cubes at 250°F using cherry wood for 3 to 4 hours until smoky and partially tender.
3. Step 3: Prepare the braising liquid by boiling the quartered large white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
4. Step 4: Remove the boiled ingredients and transfer them to a blender. Add 2 cups of the hot water and the chipotle peppers in adobo, then blend until smooth.
5. Step 5: Place the smoked meat into a Dutch oven and pour the blended braising liquid over it. Braise on low heat for 2 to 3 hours until the meat is tender and easily falls apart.
6. Step 6: Cook the instant ramen noodles according to package instructions. In bowls, assemble the cooked noodles, shredded braised meat, shredded Oaxaca cheese, broth, diced onion, and fresh cilantro. Serve with lime wedges to squeeze on top and enjoy.

Tips & Variations

• For extra depth, try adding a splash of beef broth instead of water when boiling the chiles and vegetables.
• If you prefer more heat, increase the number of chipotle peppers or add fresh sliced jalapeños when serving.
• Oaxaca cheese can be substituted with mozzarella for a milder, stretchy cheese effect.
• Use a slow cooker for the braising step if you want a hands-off method, cooking on low for 6-8 hours.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove over low heat. Noodles are best made fresh but can be stored separately and reheated quickly in boiling water before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for the birria?

Yes, beef chuck is ideal for its marbling and tenderness after slow cooking, but brisket or short ribs can also work well for rich flavor and texture.

Is it necessary to smoke the meat?

Smoking adds a unique smoky flavor that defines traditional birria, but if you don’t have a smoker, you can sear the meat well and still achieve a tasty braise.