Ingredients:
Birria Ramen
2 pounds(900 grams) boneless beef chuck/shoulder, cut into 2-inch chunks
Kosher salt
1 teaspoonfreshly ground black pepper
2 tablespoons(30 milliliters) vegetable oil
1 large yellow onion, roughly diced
4 dried guajillo peppers, seeds removed and roughly chopped
2 chipotle peppers in adobo
6 garlic cloves, minced
2 teaspoonsdried Mexican oregano
1/2 teaspoonground cumin
1/2 teaspoonsmoked paprika
1 tablespoontoasted white sesame seeds
1/4 cup(60 milliliters) distilled white or unseasoned rice vinegar
1 cup(240 milliliters) canned chopped tomatoes or tomato purée
2 cups(480 milliliters) beef stock
1 cinnamon stick
2 dried bay leaves
2 star anise
4 whole cloves
4 (3.5-ounce) packs instant ramen noodles, seasoning packets removed
For Serving
1 small red onion, finely diced
2 scallions, green and roots removed, sliced thinly
2 tablespoonspickled jalapeño slices (optional)
Cilantro leaves
1 large lime, quartered
4 soft-boiled eggs (optional)
Directions:
Season the meat liberally with salt and black pepper. Pour the oil into a large heavy-bottom pot, such as a Dutch oven. Heat the oil over medium-high heat until it just starts to shimmer and smoke. Working in 2 to 3 batches (whichever is needed to avoid crowding the pot) sear the beef for 2 to 3 minutes on each side, until browned and caramelized. Remove each batch of beef from the pot onto a plate or sheet pan when they’re done searing. Leave the rendered fat in the pot.
Reduce the heat to medium and add the onion. Cook for 3 to 4 minutes. (If any bits stuck to the bottom of the pot start to burn, pour in a tablespoon or two of water and scrape off with a wooden spoon or flexible spatula.) When the onions are slightly translucent, add in the chiles, garlic, oregano, cumin, smoked paprika, and sesame seeds. Sauté for another 2 minutes, then add in the white vinegar, canned tomatoes, and beef stock. Bring this to a boil over high heat. Use an immersion blender to purée the mixture until silky smooth. (Alternatively, carefully transfer to a heatproof blender and purée, then return to the pot.)
Add the seared beef to the pot along with the cinnamon stick, bay leaves, star anise, cloves, and 3 cups of water. Bring this mixture to a boil over high heat, then season with salt to taste. Turn the heat down to low so it maintains a slow, barely bubbling simmer. Cover the pot with a lid and let this cook for 2 to 3 hours, until the meat is extremely tender and shreds with ease when pulled at with a fork or spoon.
With a spider or slotted spoon, fish the meat out of the broth and give it a rough chop with a knife or shred it with a fork until it resembles pulled pork. Add enough water to the broth for it to be thin, like a classic ramen broth. Cook the noodles according to the instructions on the package. Serve and portion the noodles into bowls, ladle the birria broth over the noodles, and serve with a large spoonful of beef. Garnish with the onion, scallions, pickled jalapeños, cilantro, lime, and egg (if using). The dish is best eaten immediately.