Simple Birria Ramen Recipe

This simple birria ramen fuses two comfort-food favorites — Mexican birria and Japanese ramen — into one deeply savory, slightly spicy bowl. A quick chile-and-adobo broth simmers with beef until tender, then gets ladled over ramen noodles for a mash-up that's become a genuine internet favorite.

• 2 lbs beef chuck roast, cut into large chunks
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 cloves garlic
• 1 small white onion, quartered
• 2 Roma tomatoes
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups beef broth
• 8 ounces ramen noodles
• 1 cup chopped white onion and cilantro, for topping
• 1 lime, cut into wedges

Instructions

1. 1Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side, until fragrant. Soak them in hot water for 15 minutes to soften.
2. 2Blend the softened chiles with the garlic, quartered onion, tomatoes, vinegar, cumin, and oregano, adding a splash of the soaking water, until smooth.
3. 3Season the beef chunks with salt and sear in a large pot over medium-high heat until browned on all sides, about 5 minutes.
4. 4Pour the chile mixture over the beef, add the bay leaf and beef broth, and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, until the beef is fork-tender.
5. 5Remove the beef, shred it with two forks, and discard the bay leaf. Skim excess fat from the broth if desired.
6. 6Cook the ramen noodles separately according to the package instructions, then drain.
7. 7Divide the noodles among bowls, top with shredded beef, and ladle the birria broth over the top. Serve with chopped onion, cilantro, and lime wedges.