What You’ll Need:
For the Birria
4 lbs Chuck Roast
3 lbs Short Rib, Bone In
2 Tbsp Cumin
4 Dried Ancho Chiles
4 Dried Guajillo Chiles
1 Chipotle Pepper
8 Cloves Garlic
1 Large Onion, chopped
1 1/2 Tbsp Salt
4 Red Tomatoes, seeds removed and chopped
1/4 cup Apple cider vinegar
2 cups Beef Stock
4 Tbsp Better than Bullion Roast Beef
4 Tbsp Better than Bullion Roast Garlic
1 Tsp dried thyme
1 Tsp Marjoram
1 Tsp Dried Oregano
2 Bay Leaves
1/2 Tsp Ground Cumin
1/2 Tsp Ground Ginger
1/2 Cinnamon Stick
2 Packs of Ramen Noodles (not the $.25 packs with the spice mix! Most international aisles have good quality packs of dried ramen noodles)
1 Cup Pico
Handful Cilantro, chopped
1 Cup White Onion, chopped
2 Limes, sliced in wedges
What You’ll Do:
- Season the meat with salt, pepper, and cumin
- Cut open the dried chiles with scissors and remove the seeds
- Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don’t burn. Set aside
- Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
- In the same frying pan where you fried the chiles, add 1 tbsp of oil and set over high heat. Place the meat into the pan being careful not to crowd the pan. Sear each side of the chuck and short rib until slightly browned. Remove and set aside.
- Add 1 tablespoon of oil then turn heat down to medium and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes until soft and fragrant.
- Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. Strain and set aside for the next step.
- Add the meat back to the pot then pour the blended chili mixture over top. Add enough water to cover all of the meat fully. Set heat to high and bring to a boil. Once boiling, add the bullion and stir until completely dissolved. Lower heat, cover and simmer for at least 3 hours or until the meat is tender and falling off the bone.
- After 3 hours, pull all the meat from the pot. Discard the bones then shred. Add the shredded meat back to the pot and set over low heat.
- Meanwhile cook the Ramen as outlined on package.
- To serve, add the Ramen to a bowl then top with the birria. Garnish with pico, cilantro, onion and a lime wedge then serve.