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A steaming bowl of Birria Ramen with shredded beef, a jammy soft-boiled egg, and fresh cilantro.

Birria Ramen

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 lbs beef chuck roast, cut into chunks
  • 5 dried guajillo chiles, deseeded
  • 2 dried ancho chiles, deseeded
  • 3 dried chiles de arbol
  • 1 white onion , halved
  • 6 cloves garli c
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 cinnamon stic k
  • 4 cups beef broth
  • 4 servings ramen noodles
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup white onion, finely diced
  • 2 limes , halved
  • 4 soft -boiled eggs
  • Kosher salt to taste

Method
 

  1. Toast dried chiles in a dry skillet for 2 minutes until fragrant, then soak in hot water for 15 minutes.
  2. Season beef with salt and sear in a heavy pot over high heat until browned; remove and set aside.
  3. Blend the soaked chiles, garlic, half the onion, vinegar, oregano, cumin, and cloves with 1 cup of soaking liquid until smooth.
  4. Return beef to the pot, add the chile paste, beef broth, and cinnamon stick.
  5. Simmer covered over low heat for 3 hours until beef is tender and shreds easily.
  6. Remove beef from the pot and shred with forks; strain the remaining liquid to produce the consommé broth.
  7. Cook ramen noodles according to package instructions and drain.
  8. Assemble by placing noodles in bowls, pouring hot consommé over them, and topping with shredded beef.
  9. Garnish with cilantro, diced onion, soft-boiled eggs, and lime wedges.