Birria Ramen

Ingredients

• 2 lbs beef chuck, cut into 3-inch chunks
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo sauce, plus 1 tbsp sauce
• 1 medium white onion, half quartered and half finely diced
• 6 cloves garlic, smashed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 4 cups beef broth
• 2 packages instant ramen noodles (discard seasoning packets)
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/2 cup fresh cilantro, roughly chopped
• 2 limes, cut into wedges
• 2 tsp apple cider vinegar
• 2 tbsp neutral oil
• Salt to taste

Steps

1. 1

   1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side, then soak them in boiling water for 15 minutes until softened. Drain and blend with the chipotle pepper, adobo sauce, quartered onion, garlic, cumin, oregano, and cinnamon with 1 cup of beef broth until very smooth.

2. 2

   2. Heat oil in a large Dutch oven or heavy pot over medium-high heat, season the beef generously with salt, and sear in batches until deeply browned on all sides, about 3-4 minutes per side. Remove beef and set aside.

3. 3

   3. Pour the blended chile sauce into the same pot, cook stirring for 2 minutes, then add the seared beef, remaining broth, bay leaves, and vinegar. Bring to a boil, reduce heat to low, cover, and braise for 2.5 to 3 hours until the beef is fall-apart tender.

4. 4

   4. Remove the beef and shred it with two forks, discarding any large fat pieces. Skim excess fat from the surface of the broth, taste and adjust salt, then return shredded beef to the pot.

5. 5

   5. Cook ramen noodles in boiling salted water according to package directions, drain, and divide between bowls. Ladle the hot birria broth and shredded beef generously over the noodles.

6. 6

   6. Immediately top each bowl with shredded cheese so it melts into the broth, then finish with diced onion, cilantro, and a squeeze of lime before serving.