Birria Ramen

• total time: 11 hours 43 minutes

Ingredients

For the Meat

2 ½ - 3lbs beef chuck roast

Salt & pepper to taste (season generously)

1 tbsp oil (for searing)

Sauce

5 dried guajillo chilies

4 dried pasilla chilies

4-5 chile de arbol

1 large red onion (halved)

1 whole head of garlic, peeled

3 Roma tomatoes, sliced

1 tbsp tomato paste

1/3 cup chipotle peppers (adjust to spice preference)

1 tbsp ground cumin

2 tsp chili powder

2 tsp dried oregano

2 tsp smoked paprika

2 tsp ground coriander

1 tsp garlic powder

1 tsp onion powder

1 tsp chipotle powder

1 tsp beef bouillon powder

1/2 tsp allspice

2 cinnamon sticks

2-3 whole cloves

2 bay leaves

1 tbsp apple cider vinegar

Salt to taste

2 cups beef stock for cooking

5 cups water (2 for steeping chiles and vegetables, 3 for cooking)

Ramen

Ramen noodles

Chopped red onion

Fresh cilantro

Shredded Oaxaca or mozzarella cheese

Lime wedges

Jalepeno slices

2 cups water

1 cup birria consommé, plus extra for serving

Directions

Cut beef into large chunks. Season generously with salt and pepper.

In a large pot or Dutch oven, heat oil over medium-high heat.

Sear meat in batches until browned on all sides. Remove and set aside.

Remove stems and seeds from dried chilies.

In a same pot you seared meat in add onion, garlic, and tomatoes. Cook until slightly browned and fragrant about 2-3 minutes.

Add chiles and mix until well combined. Cook until fragrant about 30-40 seconds

Cover with water and simmer for 10 minutes, or until everything is soft.

Transfer the softened ingredients to a blender. Add salt, apple cider vinegar, chipotle peppers and a cup of water. Blend until smooth.

Strain the sauce through a sieve for a smoother consomé (optional but recommended).

Return seared meat to the pot. Pour the blended sauce over the meat.

Add remaining beef broth and water to just cover the meat. Add salt and seasonings to taste.

Simmer covered on low for 3–4 hours, or until the meat is fork-tender (or 1 hour in a pressure cooker/Instant Pot, or 6–8 hours in a slow cooker on low).

Once cooked, shred the meat and return to the broth.

In a small pot, bring 2 cups water + 1 cup birria consommé to a boil.

Add the ramen noodles and seasoning packet, then cook according to the package instructions, stirring occasionally, until the noodles are tender.

Transfer the ramen to a bowl and top with shredded cheese. Pour a little extra hot birria consommé over the top

Add diced red onion, and fresh cilantro. Finish with a squeeze of fresh lime and enjoy