Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
- 8 ounces ramen noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sliced radishes, for garnish (optional)
If you can’t find guajillo or ancho chiles, feel free to substitute with other dried chiles available at your local market. The key is to maintain that smoky, rich flavor that makes birria so special.
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the beef chunks and brown on all sides, about 6-8 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the dried guajillo and ancho chiles to the pot and toast them for 1-2 minutes until fragrant.
- Pour in the beef broth and apple cider vinegar. Stir in the cumin, oregano, salt, and pepper.
- Return the beef to the pot. Bring to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours, or until the beef is tender and easily shreddable.
- Once the beef is tender, remove it from the pot and shred it using two forks.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- To assemble, divide the ramen noodles into bowls. Ladle the rich birria broth over the noodles, and top with shredded beef.
- Garnish with fresh cilantro, a squeeze of lime, and sliced radishes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International