# What You'll Need:
→ Beef & Marinade
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 14 oz canned diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 0.5 tsp ground cinnamon
12 - 0.5 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 0.5 tsp black pepper
16 - 2 cups beef broth
→ Ramen & Broth
17 - 4 cups chicken broth
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets if instant)
→ Toppings
21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 0.5 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)
# How to Make It:
01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant. Place in a bowl, cover with hot water, and soak for 10 minutes until soft.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until smooth.
03 - Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides in batches as needed.
04 - Add blended marinade, beef broth, and bay leaves to the pot with beef. Stir, bring to simmer, cover, and cook over low heat for 2.5 to 3 hours until beef is tender and easily shredded.
05 - Remove beef and shred with forks. Discard bay leaves and skim excess fat from broth.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring to a simmer.
07 - Cook ramen noodles according to package instructions; drain and divide into four bowls.
08 - Ladle hot birria-ramen broth over noodles and top with shredded beef.
09 - Garnish each bowl with halved eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, toasted sesame seeds, and chili oil as desired.
10 - Serve immediately, allowing customization with toppings.
