Birria Ramen Fusion

Ingredients

• 500g (17.6 oz) beef chuck roast
• 2 dried guajillo chilies
• 2 dried arbol chilies
• 1 onion, quartered
• 4 cloves garlic
• 1 tablespoon adobo sauce
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1.5 liters (50.7 oz) beef broth
• 200g (7 oz) ramen noodles
• 1 bunch cilantro, chopped
• 2 limes, cut into wedges
• 4 scallions, sliced

Instructions

1. Preheat the oven to 180°C (356°F).
2. Toast the guajillo and arbol chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes.
3. Blend the soaked chilies with onion, garlic, adobo sauce, cumin, and oregano until smooth.
4. Heat oil in a large pot and sear the beef chuck roast on all sides.
5. Add the chili mixture, bay leaf, and beef broth to the pot. Bring to a boil.
6. Cover the pot and transfer to the oven. Cook for 2.5 hours until the beef is tender.
7. Remove the beef from the pot and shred it using two forks.
8. Cook the ramen noodles according to package instructions.
9. Serve the shredded beef and consommé over the cooked ramen noodles.
10. Top with chopped cilantro, lime wedges, and sliced scallions.

Tip