Ingredients
Sauce Base
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10 dried gualjillo chilies, seeded
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4 dried de árbol chilies
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boiling water, as needed
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1 tablespoon avocado oil or other cooking oil
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1/2 white onion, roughly chopped
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4 garlic cloves, crushed
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6 Roma tomatoes, roughly chopped
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1 teaspoon whole black peppercorns
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6 whole cloves
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1 (1/2 inch) piece dried ginger root
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1/4 teaspoon cumin seeds
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1 teaspoon fresh thyme
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1/2 tablespoon dried marjoram
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1/2 tablespoon dried Mexican oregano
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1 tablespoon granulated chicken bouillon, such as Knorr®
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2 tablespoons apple cider vinegar
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salt to taste
Meat and Broth
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2 pounds beef chuck roast, cut into 1-inch pieces
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2 beef shanks, cut into 1-inch pieces
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2 beef short ribs
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1 1/2 quarts beef stock
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1 (2 1/2 inch) stick Ceylon cinnamon
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1/2 white onion, cut into chunks
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4 garlic cloves, crushed
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2 bay leaves
For Serving
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8 servings fresh or dried Japanese ramen noodles (not instant ramen)
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1 large white onion, finely chopped
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1 bunch cilantro leaves, leaves chopped
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lime wedges
Directions
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For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.
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Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.
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Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.
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In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.
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To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.
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Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.
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To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.
Nutrition Facts (per serving)
| 763 | Calories |
| 47g | Fat |
| 20g | Carbs |
| 67g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 763 | |
| % Daily Value * | |
| Total Fat 47g | 60% |
| Saturated Fat 19g | 95% |
| Cholesterol 217mg | 72% |
| Sodium 886mg | 39% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| Protein 67g | 134% |
| Vitamin C 16mg | 17% |
| Calcium 112mg | 9% |
| Iron 7mg | 42% |
| Potassium 1335mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
