Description
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Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 lb beef shank
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 4 cups beef broth
- 2 cups water
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
- 4 servings of ramen noodles
- 1 cup chopped cilantro
- 1 lime, cut into wedges
- 1 cup diced onion (for garnish)
- 1 cup sliced radishes (for garnish)
- 1 cup shredded cheese (like Oaxaca or mozzarella, for garnish)
Instructions
- Season the beef chunks with salt, black pepper, cumin, oregano, smoked paprika, and cinnamon, ensuring even coating.
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the seasoned beef chunks and sear on all sides until browned, about 5-7 minutes. Avoid overcrowding; sear in batches if necessary.
- Remove the browned beef from the pot and set aside.
- In the same pot, add the quartered onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Add the dried guajillo and ancho chiles, stirring to toast for about 1 minute.
- Return the seared beef to the pot, along with bay leaves, beef broth, and water, ensuring the beef is submerged.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and add more water if needed.
- Once the beef is tender, remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids.
- In a blender, combine the strained broth with apple cider vinegar and a few pieces of cooked chiles (to taste). Blend until smooth.
- Return the blended sauce to the pot and add the shredded beef back in. Stir to combine and simmer on low heat while preparing the ramen noodles.
- In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions, usually about 3-4 minutes.
- Drain the noodles and rinse under cold water to stop cooking. Set aside.
- In a large bowl, place a serving of cooked ramen noodles at the bottom.
- Ladle hot birria broth and shredded beef over the noodles, ensuring they are well-covered.
- Top with chopped cilantro, diced onion, sliced radishes, and shredded cheese. The cheese will melt slightly from the heat of the broth.
Notes
- Adjust the spice level by adding more or fewer chiles based on your preference.
- For a richer flavor, let the broth simmer longer if time allows.
- This dish can be garnished with additional toppings like avocado or jalapeños for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 180 minutes