A fiery fusion of bold birria, savory ramen, and melty cheese—all smashed between crispy tortillas. This indulgent taco twist is a guaranteed flavor bomb.
Ingredients
Birria:
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 4 cups beef broth
- 2 dried guajillo peppers, stems/seeds removed
- 2 dried ancho peppers, stems/seeds removed
- 1 tbsp apple cider vinegar
Ramen:
- 2 packs instant ramen noodles (discard seasoning)
- 4 cups water
Tacos:
- 8 small corn tortillas
- 1 cup shredded cheese (Mexican blend or Monterey Jack)
- ½ cup chopped cilantro
- ½ cup diced onions
- Lime wedges, for serving
Instructions
1. Make the Birria:
Heat oil in a large pot over medium. Sauté onion and garlic until soft (about 5 minutes). Add beef and spices; cook 5 minutes, stirring to coat. Pour in broth, then add dried peppers and vinegar. Bring to a boil, then reduce heat and simmer covered for 2–2.5 hours, until the beef is fall-apart tender. Shred the meat, strain the broth, and reserve both.
2. Cook the Ramen:
Boil 4 cups of water in a separate pot. Cook ramen noodles for 3–4 minutes until tender. Drain and set aside.
3. Assemble & Smash the Tacos:
Reheat birria meat in the reserved broth. Warm a skillet over medium-high heat. Place a tortilla in the skillet, sprinkle with cheese, add a scoop of birria and a spoonful of ramen, then more cheese. Top with another tortilla and press gently. Cook 2–3 minutes per side until crispy and golden.
4. Serve:
Garnish with chopped onions, cilantro, and a squeeze of lime. Serve hot and enjoy the cheesy birria ramen madness.
