Go Back
Smoked Birria Ramen

Smoked Birria Ramen

Smoky, tender beef simmered in a rich chile broth and served over ramen noodles for a bold and comforting twist on traditional birria.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Birria Beef
  • 3-4 lbs beef chuck roast
  • 3 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 2 chipotle peppers in adobo
  • 1 white onion roughly chopped
  • 4 cloves garlic
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp smoked paprika
  • 6 cups beef broth
  • 3 tbsp apple cider vinegar
  • salt and pepper to taste
Ramen & Garnish
  • 3 packs ramen noodles seasoning discarded
  • fresh cilantro for garnish
  • lime wedges for serving
  • sliced jalapeños optional
  • soft-boiled eggs optional

Equipment

  • Smoker
  • Dutch Oven
  • Blender

Method
 

  1. Remove stems and seeds from dried chiles and soak in hot water for 15 minutes until softened.
  2. Blend softened chiles with chipotle peppers, onion, garlic, cumin, oregano, smoked paprika, vinegar, and a portion of beef broth until smooth.
  3. Season beef chuck roast generously with salt and pepper. Preheat smoker to 225°F and smoke beef for 2–3 hours.
  4. Transfer smoked beef to a Dutch oven. Pour blended sauce and remaining beef broth over the meat. Cover and cook at 300°F for about 3 hours until fork-tender.
  5. Remove beef, shred with two forks, and strain broth if desired. Return shredded beef to broth.
  6. Cook ramen noodles according to package instructions (without seasoning). Divide noodles into bowls and ladle hot birria broth and beef over top.
  7. Garnish with cilantro, lime wedges, jalapeños, and soft-boiled eggs if desired. Serve immediately.

Notes

For deeper flavor, prepare the beef and broth a day ahead and refrigerate overnight. Skim excess fat before reheating if desired.