Birria ramen ✨ Ingredients For the Meat - 2.5 - 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 Instructions - 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 • • • #Recipe #fallrecipes #recipeideas #birria #ramen - @thesapor