Ingredients

For the Birria:

  • 2 lbs beef chuck roast or short ribs, cut into 2-inch chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 1 medium white onion, roughly chopped
  • 4 garlic cloves, peeled
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano preferred)
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cups beef broth
  • 1 cup water
  • 2 tbsp apple cider vinegar
  • Salt and black pepper, to taste

For the Ramen Pasta:

  • 8 oz ramen noodles (or spaghetti if preferred)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup queso fresco, crumbled (for topping)
  • 1/2 cup diced white onion (for garnish)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 tbsp vegetable oil
  • 1 tsp chili powder (optional, for extra heat)
  • Lime wedges (for serving)

Equipment

  • Large pot or Dutch oven
  • Blender
  • Large skillet
  • Pot for boiling noodles
  • Tongs or slotted spoon
  • Strainer

Instructions

Step 1: Prepare the Birria

  1. Toast the chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles for 1-2 minutes until fragrant. Be careful not to burn them.
  2. Soak the chiles: Place the toasted chiles in a bowl and cover with 1 cup of hot water. Let soak for 15 minutes until softened.
  3. Blend the sauce: In a blender, combine the soaked chiles (with soaking liquid), onion, garlic, tomato paste, cumin, oregano, coriander, and a pinch of salt. Blend until smooth.
  4. Sear the beef: Season the beef chunks with salt and pepper. In a large pot or Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.
  5. Cook the birria: In the same pot, add the blended chile sauce and cook for 2-3 minutes, stirring occasionally. Return the beef to the pot. Add beef broth, water, apple cider vinegar, cinnamon stick, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the beef is tender and easily shreds.
  6. Shred the beef: Remove the beef from the pot, shred it with two forks, and return it to the pot. Remove the cinnamon stick and bay leaves. Adjust seasoning with salt and pepper. Reserve 1 cup of the birria broth (consommé) for the ramen sauce.

Step 2: Prepare the Ramen Pasta

  1. Cook the noodles: Bring a pot of salted water to a boil. Cook the ramen noodles (or spaghetti) according to package instructions until al dente. Drain and set aside.
  2. Make the creamy sauce: In a large skillet over medium heat, combine the reserved 1 cup of birria broth and heavy cream. Stir in Parmesan cheese and chili powder (if using). Simmer for 3-5 minutes until the sauce thickens slightly.
  3. Combine noodles and sauce: Add the cooked noodles to the skillet with the creamy birria sauce. Toss to coat evenly, ensuring the noodles are fully covered in the sauce.

Step 3: Assemble and Serve

  1. Plate the dish: Divide the creamy birria noodles among plates or bowls. Top each serving with a generous portion of shredded birria beef.
  2. Garnish: Sprinkle crumbled queso fresco, diced onions, and chopped cilantro over the top.
  3. Serve: Serve immediately with lime wedges on the side for squeezing. Optionally, serve extra birria consommé in small bowls for dipping or sipping.

Notes

  • Make it spicier: Add more chipotle chiles or a pinch of cayenne pepper to the birria sauce for extra heat.
  • Vegetarian option: Substitute beef with jackfruit or mushrooms and use vegetable broth.
  • Storage: Store leftover birria and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the birria gently and toss with fresh sauce for best results.
  • Time-saving tip: Use an Instant Pot or slow cooker for the birria. For Instant Pot, cook on high pressure for 45 minutes with natural release. For slow cooker, cook on low for 8 hours.

Nutritional Information (per serving, approximate)

  • Calories: 650 kcal
  • Protein: 35g
  • Fat: 40g
  • Carbohydrates: 45g
  • Serves: 4-6